Smoky Tofu And Vegetable Pulao Recipe

About this recipe

A fragrant one-pot pulao featuring smoky marinated tofu and fresh vegetables, spiced perfectly for a satisfying dinner.

Ingredients

• 100 g Coriander Leaves
• 100 g Curry Leaves
• - Dry Red Chillies
• 200 ml Ghee
• 200 g Table Salt
• - Cumin Seed
• 50 g Asafoetida Powder
• 100 g Red Mustard Seeds
• 1 kg Basmati Rice
• 250 g Carrot
• - Green Peas
• 500 g Onion
• - Tomato Ketchup
• 100 g Jeera
• 20 g Turmeric Powder
• - Red Chilli
• 45 g Garam Masala
• - Coriander Powder
• - Bay Leaf
• 200 ml Mustard Oil
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Rinse the basmati rice under cold water until the water runs clear and soak it for 20 minutes.
2. 2. Cut the tofu into cubes and lightly pan-fry them in oil until golden brown; set aside.
3. 3. Heat oil in a large pot, and add cumin seeds and bay leaf until aromatic.
4. 4. Add chopped onions and sauté until golden, then stir in ginger-garlic paste and cook for 1 minute.
5. 5. Mix in chopped tomatoes and cook until they soften, then add turmeric, chili powder, coriander powder, and garam masala.
6. 6. Add diced carrots and green peas, cooking for 3-4 minutes until slightly tender.
7. 7. Drain the soaked rice and gently fold it into the pot with the vegetables.
8. 8. Add water and salt; bring to a boil, then lower the heat to simmer with the lid on.
9. 9. After 10 minutes, check the rice for tenderness and adjust seasoning if needed.
10. 10. Carefully mix in the fried tofu and let the pulao rest for 5 minutes off the heat.
11. 11. Garnish with freshly chopped coriander before serving warm.