Tofu Spinach Biryani Recipe

About this recipe

A fragrant one-pot rice dish packed with marinated tofu, nutrient-rich spinach, and aromatic spices for a hearty vegetarian lunch.

Ingredients

• 100 G Jumbo Garlic 100g
• 1 Bunch Spring Onions 1 Bunch
• 396G Cauldron Organic Tofu Block
• - Natco Kala Namak Indian Black Salt
• 1 L Crisp N Dry Oil

Instructions

1. 1. Rinse the basmati rice thoroughly and soak it in water for 20 minutes.
2. 2. Cut the tofu into cubes and marinate with turmeric, red chili powder, and a pinch of salt for 10 minutes.
3. 3. Heat oil in a pan, add cumin seeds, bay leaf, cloves, and cinnamon stick; sauté until aromatic.
4. 4. Add finely chopped onions and sauté until golden brown, then add ginger, garlic, and green chilies.
5. 5. Stir in chopped tomatoes and cook until they soften and blend with the masala.
6. 6. Add spinach leaves and cook until they wilt, then mix in garam masala and adjust salt to taste.
7. 7. Gently fry the marinated tofu cubes until golden, then fold them into the spinach masala.
8. 8. Drain the soaked rice and layer it over the masala mixture in the pan.
9. 9. Pour water evenly, cover the pan, and cook on low heat until the rice is fully cooked.
10. 10. Garnish with fresh coriander before serving and fluff the rice gently to mix.