Protein-Packed Tofu biryaniVeg
experience the rich, authentic taste of Protein-Rich Tofu Biryani! Crafted with long-grain Basmati rice, soft marinated pan-seared tofu cubes, sweet green peas, and fresh crunchy capsicum. Every single layer is cooked to absolute perfection with aromatic whole spices, fresh mint, coriander, and pure ghee for a deeply flavorful, wholesome feast. Serve piping hot alongside cool curd raita, lemon wedges, and crisp onion slices for the ultimate healthy and completely satisfying Indian meal!
Ingredients
1 cup Basmati Rice
4 cups Water
1 tsp Clarified Butter (Ghee)
2 tbsp Salt
400 g Frim Tofu
2 tbsp Yogurt (Plain, thick)
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tsp Garam masala Powder (Hot Spices)
1 tsp Ginger-Garlic Paste
to taste Salt
2 tbsp Oil
1 cup Green Capsicum (chopped)
1 cup Green Peas
1 tbsp Oil
3 nos. Cloves
4 nos. Black Pepper
2 nos. Green Cardamoms
1 tsp Cumin Seeds
1 nos. Big Onions
2 nos. Green Chilli
1 tsp Ginger-Garlic Paste
1 nos. Big Tomato
1 tbsp Curd
1 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Red Chilli Powder
1 tsp Garam masala Powder (Hot Spices)
to taste Salt
handful Fresh Coriander
handful Mint Leaves (chopped)
1 tbsp Clarified Butter (Ghee)
2 nos. Bay Leaf
Instructions
1
Heat water in a pot, add whole spices, salt, ghee, and soaked rice. Cook on medium flame until rice is 90% cooked. Drain all excess water through a colander and set aside.
2
In a bowl, mix curd, turmeric powder, coriander-cumin powder, red chili powder, garam masala, ginger-garlic paste, and salt. Add tofu cubes, coat well, and marinate for 5 to 10 minutes.
3
Heat oil in a pan. Lightly sauté capsicum and green peas until slightly cooked but still crunchy. Remove and set aside. In the same pan, shallow fry marinated tofu cubes on medium flame until golden on both sides.
4
Heat oil/ghee in a deep pan. Add whole spices and cumin seeds. Add sliced onions and green chillies, sautéing until golden brown. Add ginger-garlic paste and cook off the raw smell.
5
Add chopped tomato and 1 tbsp curd on low flame. Add turmeric, coriander, cumin, red chili, garam masala, and salt. Cook until oil separates from the masala.
6
Add chopped coriander, mint, sautéed peas, capsicum, and fried tofu to the masala. Mix gently.
7
Remove half of the tofu-masala mix into a bowl. Spread half the cooked rice in the pan over the remaining masala. Layer the reserved tofu mix on top, followed by the remaining rice. Garnish with ghee, chopped coriander, and mint leaves.
8
Cover with a lid and cook on low heat (or place over a tawa) for 10 minutes to let the flavors infuse.
9
Garnish with fresh coriander and serve hot with cool curd raita, onion slices, and lemon wedges.
