Smoky Tofu And Vegetable Biryani Recipe

About this recipe

A fragrant and smoky biryani made with marinated tofu, basmati rice, and colorful vegetables. Perfectly spiced for a satisfying dinner.

Ingredients

• - Mori-Nu Silken Firm Tofu
• - Gallo Ready In 2Mins
• 100 g Yorkshire English Carrots 100G
• 1.5 kg Green Fine Beans 1X1.5Kg
• 1 Kg Red Onion 1kg
• 500 G Fresh Vine Tomato 500g
• NaN Aroy-D Coconut Milk
• 400 g Trs Turmeric Powder 400G
• - Rajah Whole Red Chillies
• 100G Tata Sampann Garam Masala Tata Sampann Garam Masala, 45g
• - Jalpur Cumin Seeds
• 100 g Wijaya Coriander Seeds 100G
• 1 L Ktc Sunflower Oil
• 400G Whole Chickpeas In Water

Instructions

1. 1. Rinse the basmati rice and soak it in water for 15 minutes, then drain it.
2. 2. Slice the tofu into cubes and marinate it with turmeric, red chili powder, and salt for 10 minutes.
3. 3. Heat oil in a pan, add cumin seeds and bay leaf, and let them sizzle for 20 seconds.
4. 4. Add chopped onions and sauté until golden brown, then stir in ginger-garlic paste and cook for 1 minute.
5. 5. Add diced tomatoes and cook until they soften, then mix in garam masala and coconut milk.
6. 6. Add chopped carrots and green beans, cooking them for 5 minutes until slightly tender.
7. 7. Layer the soaked rice over the vegetables and tofu, then pour water and adjust salt.
8. 8. Cover the pan and cook on low heat for 20 minutes until the rice is fluffy and the flavors meld together.
9. 9. Garnish the biryani with freshly chopped coriander leaves before serving.