Tofu Biryani
Serves: 2 persons
Ingredients:
To cook the Rice:
- 1 cup rice
- 6-7 cups water
- ½ teaspoon cumin seeds
- 2 green cardamom
- 1 bay leaf
- 2 black pepper
- Salt to taste
Vegetables:
- ½ cup sliced bell pepper
- ½ cup sliced carrots
- ½ cup thinly sliced onion + ¼ cup sliced onion for garnishing.
- 1 medium tomato chopped finely
- ½ cup extra firm tofu pieces
- ⅓ cup green peas (frozen)
- ⅓ cup corn kernels
- 2 tablespoon chopped cilantro
- 2 tablespoon chopped mint
Spices and Seasoning:
- 2 cardamom
- ¼ inch cinnamon
- 1 bay leaf
- 2 cloves
- 1 tablespoon ginger paste
- ½ tablespoon garlic paste
- 4 tablespoon oil
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- 1 teaspoon garam masala
- ⅓ cup yogurt
- Salt to taste
Method:
To cook the rice:
- Wash and rinse the rice multiple times, and soak in a cup of water for 20-30 minutes.
- Get a big vessel and add 6 cups of water. Add cumin seeds, cardamom, bay leaf, black pepper, and salt into the water. Bring the water to boil.
- Add soaked rice with the water to the boiling water in a pan. Stir it and let the rice cook. Do not put the lid on. Check the rice in between. The rice should not be overcooked.
- As soon as the rice is cooked, get a colander and pour the rice in. Let the water drain completely. Fluff with a fork and keep it aside to cool down.
Prepare tofu:
- Get tofu and drain the water from the package. Place the tofu on 2-3 layers of paper and place 2-3 layers of paper on top of it. Place a weigh on top layer of paper. Let it sit for 15 minutes.
- Add 1 tablespoon oil in a pan. Make square pieces of tofu and add them to the pan. Fry until the pieces are crisp and golden brown.
- Remove from the pan and keep it aside.
For the vegetable gravy:
- Heat one tablespoon of oil in a pan and add ¼ cup sliced onion. Fry the onion for 5 minutes. Take out the fried onion slices and keep it aside for the later use.
- Add two tablespoons of oil in a same pan. Add remaining sliced onion. Add ginger and garlic paste. Stir it until the raw smell goes away.
- Add all the remaining vegetables. Mix it and let them cook. Add chopped tomatoes and stir. Let the tomatoes and vegetables cook properly.
- Get ⅓ cup of yogurt in a bowl and stir it to remove lumps. Add this beaten yogurt to the vegetables. Stir once again.
- Add turmeric powder, red chilli powder, garam masala, salt, 1 tablespoon chopped cilantro, and a tablespoon chopped mint to the vegetables. Give a quick stir.
- Once the vegetables are cooked, add tofu pieces. Mix gently. Simmer for a minute and then turn off the heat.
To layer the biryani:
- Get a pan and lightly coat it with a cooking spray. Add little rice at the botton. Add half of the vegetable gravy all over the rice layer.
- Add half of the fried sliced onion over the vegetable layer.
- Add rice layer again, following the vegetable layer. The top layer should be rice layer. Add chopped cilantro, mint, and fried onion on top.
- Turn on the flame on low-medium heat. Put the tava on it. Place the biryani pan on it. Put the lid on and let it cook for 30 minutes.
- Serve hot with tomato soup
