Tofu And Quinoa Biryani Recipe

About this recipe

A fragrant and protein-packed biryani made with tofu, quinoa, and aromatic spices, perfect for a satisfying and nutritious lunch.

Ingredients

• - Forest Whole Foods Organic White Quinoa
• - Mori-Nu Silken Firm Tofu
• 1 Kg Red Onion 1kg
• 500 G Fresh Vine Tomato 500g
• 100 G Fresh Green Peas 100g
• NaN Aroy-D Coconut Milk
• 100 G Jumbo Garlic 100g
• - Ginger - 100g
• - Cofresh Whole Green Chilli 350g
• - Jalpur Cumin Seeds
• 100 g Wijaya Coriander Seeds 100G
• - Ktc Vegetable Oil
• 400 g Trs Turmeric Powder 400G
• - Jalpur Coriander Powder Dhana Powder
• 100G Tata Sampann Garam Masala Tata Sampann Garam Masala, 45g
• 400G Whole Chickpeas In Water
• - Tata Salt

Instructions

1. 1. Rinse the quinoa thoroughly under cold water and set aside to drain.
2. 2. Heat vegetable oil in a deep pan and add cumin seeds, letting them sizzle for 30 seconds.
3. 3. Add chopped onion, garlic, ginger, and green chili, sautéing until the onion turns golden brown.
4. 4. Stir in turmeric, coriander powder, and garam masala, mixing well to form a fragrant base.
5. 5. Add diced tomato and cook until softened and well blended with the spices.
6. 6. Toss in cubed tofu, green peas, and salt, gently stirring to coat them with the spice mixture.
7. 7. Pour in coconut milk and water, bringing the mixture to a simmer over medium heat.
8. 8. Add the rinsed quinoa, mixing to combine, and cover the pan with a tight-fitting lid.
9. 9. Reduce heat to low and cook for 15 minutes, checking occasionally to ensure the quinoa absorbs the liquid evenly.
10. 10. Once the quinoa is fully cooked, fluff it gently with a fork and garnish with chopped coriander leaves.
11. 11. Serve the biryani warm, accompanied by a refreshing cucumber salad or mint chutney if desired.