Tofu And Spinach Biryani With Cashew Garnish Recipe

About this recipe

A fragrant and protein-packed biryani featuring tofu and spinach, cooked with aromatic spices and finished with a crunchy cashew garnish.

Ingredients

• 1 Kg Laila Basmati Rice
• 396G Cauldron Organic Tofu Block
• 1 Bunch Spinach Fresh 1 Bunch
• - Jalpur Cumin Seeds
• 1 Onion Red 1 Each
• 100G Green Chillies - 100g
• 500 G Fresh Vine Tomato 500g
• 750 G Top-Op Table Salt Drums
• 400 G Trs Coriander Powder
• NaN Trs Haldi Powder Turmeric
• NaN Tooba Ginger & Garlic Paste

Instructions

1. 1. Wash the basmati rice thoroughly and soak it in water for 20 minutes.
2. 2. Cut the tofu into bite-sized cubes and lightly pan-fry them in oil until golden brown.
3. 3. Heat oil in a large pot and add cumin seeds until they sizzle.
4. 4. Add chopped onions and sauté until golden brown, followed by ginger-garlic paste and green chilies.
5. 5. Add chopped tomatoes and cook until they soften, then add turmeric, red chili powder, coriander powder, and garam masala.
6. 6. Add the spinach and cook until it wilts, then mix in the fried tofu cubes.
7. 7. Drain the soaked rice and layer it over the spinach and tofu mixture without mixing.
8. 8. Pour water and add salt, ensuring the rice is submerged. Cover and cook on low heat until the rice is fully cooked.
9. 9. Once cooked, gently fluff the biryani with a fork and garnish with roasted cashews and chopped coriander leaves.
10. 10. Serve the biryani hot with a side of raita or pickles for added flavor.