Tofu And Spinach Coconut Biryani Recipe

About this recipe

This aromatic biryani combines fluffy rice with protein-rich tofu, nutrient-packed spinach, and creamy coconut milk for a delicious and wholesome lunch.

Ingredients

• 1 kg Basmati Rice
• 250 g Spinach
• 200 ml Coconut Milk
• 500 g Onion
• - Tomato Ketchup
• 250g Green Chilli
• loose Ginger
• 100 g Garlic
• 100 g Jeera
• 20 g Turmeric Powder
• 45 g Garam Masala
• - Coriander Powder
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Rinse the basmati rice thoroughly and soak it in water for 20 minutes.
2. 2. Cut the tofu into bite-sized cubes and set aside.
3. 3. Heat vegetable oil in a pan and add cumin seeds, letting them sizzle for a few seconds.
4. 4. Add sliced onions and sauté until they turn golden brown.
5. 5. Mix in chopped tomatoes, green chilies, ginger, and garlic, cooking until the mixture becomes soft.
6. 6. Add turmeric powder, garam masala, coriander powder, and salt, stirring well to combine.
7. 7. Add the spinach leaves and cook until they wilt down completely.
8. 8. Pour in the coconut milk and mix thoroughly with the spices and vegetables.
9. 9. Add tofu cubes and gently fold them into the coconut spinach mixture.
10. 10. Drain the soaked rice and layer it over the tofu mixture in the pan.
11. 11. Pour 300 ml of water evenly over the rice and cover the pan with a tight lid.
12. 12. Cook on low heat for 15-20 minutes, allowing the rice to steam and absorb the flavors.
13. 13. Turn off the heat and let the biryani rest for 5 minutes before fluffing with a fork.
14. 14. Serve the biryani warm with a side of fresh salad or raita.