Tangy Tofu And Vegetable Biryani Recipe

About this recipe

A vibrant one-pot biryani made with marinated tofu, flavorful spices, and fresh vegetables, perfect for a hearty and nourishing dinner.

Ingredients

• - Fresh Tofu
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• - Frozen Mixed Vegetables
• 500 g Onion
• - Tomato Ketchup
• 25 g Ginger Garlic Paste
• 20 g Turmeric Powder
• - Red Chilli
• 45 g Garam Masala
• - Coriander Powder
• 1 Bunch Mint Leaves
• 100 g Coriander Leaves
• 1 ltr Pansari Tilsari Edible Vegetable Oil
• 250 ml Lemon Juice Concentrate
• 100 g Salt
• 1 kg Water Chestnuts

Instructions

1. 1. Wash the rice thoroughly and soak it in water for 15 minutes.
2. 2. Cut the tofu into cubes and marinate with turmeric powder, red chili powder, and lemon juice for 10 minutes.
3. 3. Heat oil in a deep pan and sauté the marinated tofu until golden brown, then set aside.
4. 4. In the same pan, add sliced onions and cook until golden brown.
5. 5. Add ginger garlic paste and cook for another minute until aromatic.
6. 6. Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and garam masala. Cook until the spices blend and tomatoes soften.
7. 7. Mix in the mixed vegetables and sauté for 5 minutes to combine flavors.
8. 8. Add the soaked rice and gently mix it with the vegetable-spice mixture.
9. 9. Pour water into the pan, season with salt, and bring to a boil.
10. 10. Lower the heat, cover the pan, and let the biryani cook for 15 minutes on a simmer.
11. 11. Once the rice is cooked and fluffy, garnish with mint leaves and coriander leaves.
12. 12. Carefully fold in the sautéed tofu without breaking it.
13. 13. Let the biryani rest for 5 minutes before serving to enhance the flavors.
14. 14. Serve warm with a side of lemon wedges for added zest.