Fragrant Tofu Pulao With Mixed Veggies Recipe

About this recipe

A fragrant tofu pulao cooked with aromatic spices and loaded with colorful vegetables, perfect for a satisfying protein-packed lunch.

Ingredients

• - Fresh Tofu
• NaN Kodo Millet

Instructions

1. 1. Wash the basmati rice thoroughly and soak it in water for 20 minutes, then drain.
2. 2. Cut the tofu into bite-sized cubes and lightly pan-fry in vegetable oil until golden brown. Set aside.
3. 3. Finely chop the onion, tomato, ginger, and garlic. Slice the carrot and green beans into small pieces.
4. 4. Heat oil in a deep pan and add cumin seeds, cloves, cinnamon stick, and bay leaf. Fry for 30 seconds until aromatic.
5. 5. Add the chopped onion and sauté until golden brown, then add ginger and garlic and cook for another minute.
6. 6. Stir in the chopped tomato and cook until softened, then add turmeric, red chili powder, coriander powder, and salt. Mix well.
7. 7. Add the carrots, green beans, and peas, cooking for 3-4 minutes to slightly soften the vegetables.
8. 8. Add the drained rice and gently mix with the vegetables and spices for 1-2 minutes.
9. 9. Pour in the water, cover, and cook on low heat for 15 minutes or until the rice is fully cooked and fluffy.
10. 10. Uncover and gently fold in the fried tofu cubes, ensuring they are evenly distributed.
11. 11. Garnish with chopped coriander leaves and serve hot with a side of yogurt or pickle if desired.