Tofu And Vegetable Masala Biryani Recipe

About this recipe

Tofu and Vegetable Masala Biryani is a vibrant and aromatic Indian dish that combines nutrient-rich tofu, fragrant basmati rice, and a colorful medley of spiced vegetables. Ideal for a hearty lunch, this recipe packs 48g of protein per serving, making it perfect for those looking to refuel after a workout or enjoy a balanced meal. With a blend of cinnamon, cardamom, cumin, and turmeric, the flavors are bold yet comforting, offering a delightful twist on traditional biryani. Preparing the dish is straightforward and takes just 35 minutes, making it a quick yet satisfying option for busy days. Garnished with fresh coriander, this biryani is as visually appealing as it is delicious, and its high fiber content ensures that it’s both filling and wholesome.

Ingredients

• - DELI QUINOA/BASMATI RICE 1KG
• 100 g Diet Tofu Masala Tofu
• - Frozen Mixed Vegetables
• 350 g Id Fresh Liquid Sambar (Heat & Eat)
• 750 g Priya Sunflower Oil
• 500 g Onion
• 110 g Unpeeled Garlic Cloves
• 1 kg Beetroot
• - Cinnamon Powder-10 Gm
• 100 g Flax Seeds (Jawas)
• - Cumin Seed
• 25 g Whole Black Pepper
• - Suhana Dal Makhani Spice Mix 50g Pouch
• 20 g Turmeric Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Rinse the basmati rice thoroughly under cold water until the water runs clear, then soak it for 20 minutes.
2. 2. Cut the tofu into small cubes and set aside. Finely chop the onion, garlic, and ginger.
3. 3. Heat oil in a large pan over medium heat and sauté the chopped onion until golden brown and aromatic.
4. 4. Add the minced garlic and ginger to the pan and cook for 1 minute, stirring constantly to avoid burning.
5. 5. Stir in the cinnamon powder, cardamom seed powder, cumin powder, black pepper, and Suhana Dal Makhani Spice Mix, cooking for another minute to toast the spices.
6. 6. Add the tofu cubes and toss them gently in the spice mixture to coat evenly, cooking for 3 minutes.
7. 7. Add the frozen mixed vegetables and cook for an additional 2 minutes, stirring occasionally.
8. 8. Drain the soaked rice and add it to the pan, gently mixing it with the tofu and vegetables.
9. 9. Pour in the water and add the turmeric and salt. Bring to a boil, then reduce the heat to low and cover the pan tightly.
10. 10. Cook the biryani on low heat for 15 minutes, without uncovering the pan to maintain steam pressure.
11. 11. Turn off the heat and let the biryani rest for 5 minutes before uncovering.
12. 12. Fluff the rice gently with a fork and garnish with fresh coriander leaves before serving.