Tofu And Vegetable Biryani Recipe

About this recipe

A fragrant and protein-rich biryani made with tofu, basmati rice, and a blend of spices, perfect for a satisfying dinner.

Ingredients

• 1 kg Basmati Rice
• - Green Peas
• 500 g Onion
• - Tomato Ketchup
• 100 g Garlic
• loose Ginger
• 200 ml Coconut Milk
• 100 g Jeera
• - Bay Leaf
• 20 g Turmeric Powder
• - Red Chilli
• 45 g Garam Masala
• - Coriander Powder
• 100 g Salt
• 100 g Coriander Leaves

Instructions

1. 1. Rinse the basmati rice thoroughly and soak it in water for 20 minutes.
2. 2. Cut the tofu into cubes and lightly pan-fry them in vegetable oil until golden brown.
3. 3. Peel and finely chop the onion, garlic, and ginger, and dice the carrots, beans, and tomato.
4. 4. Heat oil in a large pan, add cumin seeds and bay leaves, and let them sizzle for 30 seconds.
5. 5. Add chopped onions, garlic, and ginger, and sauté until the onions turn golden brown.
6. 6. Stir in the chopped tomatoes, turmeric powder, red chili powder, and coriander powder, cooking until the tomatoes soften.
7. 7. Mix in the carrots, beans, and green peas, and cook for 5 minutes, stirring occasionally.
8. 8. Add the coconut milk and garam masala, and let the mixture simmer for 3 minutes.
9. 9. Drain the soaked rice and add it to the pan along with 400 ml of water and salt.
10. 10. Cover the pan with a lid and cook the rice on a low flame for 15 minutes.
11. 11. Once the rice is cooked, gently mix in the fried tofu cubes and garnish with chopped coriander leaves.
12. 12. Serve the biryani hot with a side of fresh salad or lemon wedges for added zing.