Protein-Packed Tofu And Vegetable Biryani Recipe

About this recipe

Protein-Packed Tofu and Vegetable Biryani is a fragrant Indian dish that's as nutritious as it is delicious. Featuring pan-fried tofu, fresh vegetables, and long-grain basmati rice layered with aromatic spices, this biryani offers a tempting mix of textures and flavors. The tofu provides a generous dose of protein, while the vegetables and rice ensure you get a balanced meal rich in fiber and energy. Cooking this dish is an enjoyable experience, from frying the tofu to layering the ingredients in the pan. Perfect for dinner, this biryani is a comforting, wholesome choice that works well for casual weeknights or special occasions alike.

Ingredients

• - Fresh Tofu
• 1 kg Basmati Rice
• - Frozen Mixed Vegetables
• 500 g Onion
• - Tomato Ketchup
• 100 g Garlic
• loose Ginger
• 250g Green Chilli
• 20 g Turmeric Powder
• 45 g Garam Masala
• 100 g Salt
• 1 ltr Pansari Tilsari Edible Vegetable Oil
• 1 kg Water Chestnuts
• - Coriander Powder

Instructions

1. 1. Wash the basmati rice thoroughly and soak it in water for 30 minutes.
2. 2. Cut the tofu into cubes and lightly pan-fry in vegetable oil until golden brown. Set aside.
3. 3. Heat oil in a large pan and sauté chopped onions, garlic, ginger, and green chilies until fragrant.
4. 4. Add chopped tomatoes to the pan and cook until they become soft and form a thick paste.
5. 5. Stir in coriander powder, turmeric powder, garam masala, and salt, cooking for a minute to release the aromas.
6. 6. Add mixed vegetables to the pan and cook for 5 minutes, stirring occasionally.
7. 7. Add the pan-fried tofu and mix gently to combine with the vegetable base.
8. 8. Drain the soaked rice and layer it over the vegetable and tofu mixture in the pan.
9. 9. Pour water gently over the rice and bring it to a boil. Cover with a lid and reduce heat to low.
10. 10. Cook for 15 minutes or until the rice is fully cooked and has absorbed the flavors.
11. 11. Turn off the heat and let the biryani sit covered for 5 minutes before serving.
12. 12. Garnish with freshly chopped coriander leaves before serving.