Spiced Tofu And Vegetable Biryani Recipe

About this recipe

Spiced Tofu and Vegetable Biryani is a delightful fusion of aromatic Indian spices, protein-packed tofu, and a medley of fresh vegetables. This vegan-friendly dish is perfect for lunch or dinner, offering a balanced combination of flavors, textures, and nutrients. The fluffy basmati rice, infused with coconut milk and garam masala, pairs beautifully with the tender vegetables and crispy tofu cubes. Each bite is a burst of warmth and comfort, making it ideal for gym-goers or anyone seeking a satisfying meal. Preparing this biryani is a rewarding experience, with simple steps that yield a restaurant-quality dish. Serve it with a crisp salad or vegan raita for a complete, nourishing meal that’s sure to impress your taste buds and fuel your day.

Ingredients

• - DELI QUINOA/BASMATI RICE 1KG
• 307 g Morinaga Firm Tofu
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• 200 g Orange Carrot (Gajar)
• 250 g French Beans
• 250 ml Real Thai Unsweetened Coconut Milk
• 100 g Garlic - Single Clove
• loose Ginger
• medium Chilli Green Long
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Catch Super Garam Masala
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 1 pack (50 g) Town Grocer Bay Leaf/Tej Patta
• 500 G Mongri Fali/Radish Pods(500 Gm)
• - Cloves Lavang Powder-10 Gm
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

1. 1. Rinse the basmati rice under cold water until the water runs clear, then soak it for 20 minutes.
2. 2. Cut the tofu into cubes and lightly pan-fry in oil until golden and crisp on the edges. Set aside.
3. 3. Heat oil in a large pan and add cumin seeds, bay leaf, cardamom, and cloves. Sauté until aromatic.
4. 4. Add finely chopped onion, garlic, ginger, and green chili. Cook until the onion is translucent and the mixture is fragrant.
5. 5. Stir in chopped tomatoes, turmeric powder, red chili powder, and garam masala. Cook until the tomatoes break down into a paste.
6. 6. Add diced carrots and green beans to the pan. Stir well and cook for 5 minutes until slightly tender.
7. 7. Pour coconut milk into the pan and mix thoroughly, allowing the flavors to blend together.
8. 8. Add the soaked rice and water to the pan, then season with salt. Stir gently to combine all ingredients.
9. 9. Cover the pan and cook on low heat for 15 minutes, or until the rice is fully cooked and absorbs the liquid.
10. 10. Once cooked, gently fold in the fried tofu cubes and garnish with chopped coriander leaves.
11. 11. Let the biryani rest for 5 minutes before serving, allowing the flavors to meld.
12. 12. Serve warm with a side of fresh salad or vegan raita for a complete meal.