Tofu And Spinach Biryani Bowl Recipe

About this recipe

A fragrant biryani packed with marinated tofu, fresh spinach, and aromatic spices, offering a hearty and protein-rich dinner.

Ingredients

• 1 kg Basmati Rice
• 250 g Spinach
• 500 g Onion
• - Tomato Ketchup
• 100 g Garlic
• loose Ginger
• 250g Green Chilli
• 200 ml Coconut Milk
• 50 g Cumin Powder
• 20 g Turmeric Powder
• 45 g Garam Masala
• - Bay Leaf
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• 50 g Cloves
• 100 g Salt
• 1pc Watermelon
• - Coriander Powder

Instructions

1. 1. Rinse the basmati rice thoroughly and soak it in water for 20 minutes.
2. 2. Cut the tofu into cubes and marinate with turmeric, cumin, and a pinch of salt for 10 minutes.
3. 3. Heat vegetable oil in a pan and fry the marinated tofu cubes until golden brown. Set aside.
4. 4. In the same pan, sauté chopped onion until translucent, then add minced garlic, ginger, and green chili.
5. 5. Add chopped tomato and cook until it turns soft, forming a thick base.
6. 6. Add coriander powder, garam masala, and a cinnamon stick, stirring well to combine the spices.
7. 7. Pour in coconut milk and mix thoroughly, letting the flavors blend for 2 minutes.
8. 8. Add the fresh spinach and cook until wilted, ensuring it retains its vibrant green color.
9. 9. Drain the soaked rice and layer it over the spinach mixture carefully.
10. 10. Add water, bay leaf, and cloves, then cover and cook on low heat until the rice is fully cooked.
11. 11. Gently fold in the tofu cubes and let the biryani rest for 5 minutes before serving.
12. 12. Garnish with chopped coriander leaves and serve hot.