Tofu And Spinach Butter-Free Biryani Recipe

About this recipe

A fragrant one-pot biryani bursting with tender tofu cubes, nutrient-rich spinach, and aromatic spices for a satisfying 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
• 100 g Jeera
• 20 g Turmeric Powder
• - Red Chilli
• 45 g Garam Masala
• 100 g Coriander Leaves
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Rinse the basmati rice thoroughly in water and soak for 15 minutes.
2. 2. Cut the tofu into small cubes and lightly sauté in oil until golden brown.
3. 3. Heat oil in a pot, add cumin seeds, and let them crackle for a few seconds.
4. 4. Add finely chopped onion, ginger, garlic, and green chili, sauté until onions turn golden.
5. 5. Stir in chopped tomato and cook until it becomes soft and mushy.
6. 6. Add turmeric, red chili powder, garam masala, and salt, mix well with the sautéed base.
7. 7. Pour in the coconut milk and simmer the mixture for 3 minutes to meld the flavors.
8. 8. Add spinach and cook until it wilts, then gently fold in the sautéed tofu cubes.
9. 9. Drain the soaked rice and add to the pot along with water, stir gently.
10. 10. Cover the pot and cook on low heat for 15 minutes until rice is fully cooked.
11. 11. Turn off the heat and let the biryani rest for 5 minutes before serving.
12. 12. Garnish with chopped coriander leaves and serve warm.