Tofu Biryani

Tofu Biryani

Ingredients

Basmati rice - 1 and 1/2 cups

Tofu / Soy Paneer - 300 gms

Soya Chunks cooked - 10 to 15 nos( optional)

Green Peas - 1/4 cup( optional)

Onion sliced - 2 nos

Green chilli slit - 2 nos

Tomato chopped - 1 no

Ginger & garlic paste - 2 tbsp

Red chilli powder - 1 tsp

Turmeric powder - 1/4 tsp

Garam masala powder - 1 tsp

Mint leaves chopped - 1 cup

Coriander leaves chopped - 1/2 cup

Cumin seeds / Shahi jeera - 1 tsp

Cinnamon stick - 2" piece

Cashew nuts - 10 pieces

Water - 2 cups

Salt to taste

Oil - 2 tbsp

Ghee - 1 tsp

Vegetarian Protein Biryani

Method

1. Chop the tofu into cubes, deep fry in hot oil until golden brown, drain and set aside.

2. Wash the basmati rice and soak it in 2 cups water.

3. Heat 2 tbsp oil in a pan, add cashew nuts and fry until golden brown, drain nuts from oil and set aside.

4. To the same oil add cumin seeds and cinnamon stick, let the cumin splutter.

5. Add the sliced onions and green chillies to the pan, sauté until onions are soft.

6. Add the ginger & garlic paste to the pan and sauté until raw smell leaves.

7. Now add the chopped mint leaves, sauté for a minute and add chopped tomatoes to the pan, cook until tomatoes are soft.

8. Next add red chilli powder, turmeric powder, garam masala powder and salt to the pan, sauté for few seconds.

9. Add the deep fried tofu pieces to the pan and stir well until the masalas are coated on the tofu.

10. Add the basmati rice along with the water in which it was soaked to the pan, bring to boil.

11. Once water starts boiling, gently stir well the rice and cook for few minutes until 3/4th of the water is absorbed by the rice.

12. Cover the pan with lid, simmer and cook biryani for 10 mins on low heat.

13. Finally garnish paneer biryani with chopped coriander leaves, fried cashew nuts and 1 tsp ghee

Soya Paneer Biryani

Posted in: Indian Cook