Tofu And Vegetable Biryani Bowl Recipe

About this recipe

A fragrant mix of basmati rice, protein-packed tofu, and colorful vegetables cooked with aromatic spices for a satisfying dinner.

Ingredients

• 1 kg Potato
• 500 g Urad Dal
• 1 Kg Idali Rice1kg
• 200 g Table Salt
• - Fenugreek Seeds
• 50 g Masala Sambhar
• 1 kg Basmati Rice
• - Green Peas
• 200 ml Coconut Milk
• - Baby Tomatoes
• 100 g Garlic
• loose Ginger
• 100 g Jeera
• 20 g Turmeric Powder
• - Red Chilli
• 45 g Garam Masala
• 100 g Salt
• - Coriander Powder
• 1pc Watermelon

Instructions

1. 1. Rinse and soak the basmati rice in water for 20 minutes, then drain and set aside.
2. 2. Chop tofu into cubes and lightly pan-fry in vegetable oil until golden brown, then remove and set aside.
3. 3. Heat oil in a large pan, add cumin seeds, and sauté until aromatic.
4. 4. Add chopped onions, garlic, and ginger, then cook until onions turn translucent.
5. 5. Stir in diced tomatoes, turmeric powder, red chili powder, and garam masala, cooking until the mixture forms a thick paste.
6. 6. Add carrots, green beans, and green peas to the pan, stirring well to coat with the spice mixture.
7. 7. Pour in coconut milk and water, then bring to a boil, stirring occasionally.
8. 8. Add the soaked rice to the pan and mix gently to combine all ingredients.
9. 9. Reduce heat to low, cover the pan, and let the biryani simmer until the rice is cooked and the liquid is absorbed.
10. 10. Gently fold in the pan-fried tofu cubes and adjust seasoning with salt as needed.
11. 11. Garnish with freshly chopped coriander before serving.