Spiced Tofu Lentil Biryani Recipe

About this recipe

A fragrant and protein-packed biryani combining tofu and lentils, infused with aromatic spices and paired with basmati rice for a satisfying lunch.

Ingredients

• 308G Mori-Nu Tofu Extra Firm, 308G
• 1 Kg Red Lentils (Masoor Dal), 1Kg
• 1 Kg Red Onion 1kg
• 500 G Fresh Vine Tomato 500g
• 100 G Jumbo Garlic 100g
• - Ginger - 100g
• NaN Aroy-D Coconut Milk
• - Jalpur Cumin Seeds
• 100 g Wijaya Coriander Seeds 100G
• 1 Kg Laila Basmati Rice
• - Ktc Vegetable Oil
• 400 g Trs Turmeric Powder 400G
• - Jalpur Coriander Powder Dhana Powder
• 100G Tata Sampann Garam Masala Tata Sampann Garam Masala, 45g
• - Tata Salt

Instructions

1. 1. Rinse the basmati rice thoroughly and soak it in water for 20 minutes.
2. 2. Cook the red lentils in boiling water until tender, then drain and set aside.
3. 3. Cut the tofu into cubes and lightly fry in vegetable oil until golden, then set aside.
4. 4. Heat oil in a large pan, add cumin seeds, and sauté until aromatic.
5. 5. Add chopped onions, garlic, and ginger, cooking until the onions are translucent.
6. 6. Stir in diced tomatoes and cook until softened, forming a thick base.
7. 7. Mix in turmeric, coriander powder, garam masala, and salt, cooking for another minute.
8. 8. Add the cooked lentils and tofu to the pan, stirring to coat them in the spice mixture.
9. 9. Pour in coconut milk and simmer for 5 minutes to enhance flavors.
10. 10. Drain the soaked rice and cook it in boiling water until fluffy, then drain.
11. 11. Layer the rice over the tofu and lentil mixture in the pan without mixing.
12. 12. Cover the pan and steam on low heat for 10 minutes to meld flavors.
13. 13. Garnish with chopped coriander leaves before serving.
14. 14. Serve hot and enjoy the fragrant, protein-rich biryani.