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20 minutes
PREP TIME
40 minutes
Cook Time
4
Serves
1 hour
Total
INGREDIENTS
300 g tofu, cubed
300 g basmati rice
2 medium onions, sliced
2 tomatoes, chopped
50 g ginger-garlic paste
2 green chillies, slit
1 tsp cumin seeds
1 tsp garam masala
1/2 tsp turmeric powder
1/2 tsp red chilli powder
4 cups water
3 tbsp oil
Salt to taste
Fresh coriander leaves for garnish
2-3 green cardamoms
1-2 cloves
1 small piece of cinnamon stick
1 bay leaf
Soak the rice for 30 minutes before cooking for better texture.
You can add vegetables like peas or carrots for extra nutrition.
Instructions
Heat oil in a large pot and add cumin seeds, cardamoms, cloves, cinnamon, and bay leaf. Sauté for a minute.
Add sliced onions and fry until golden brown.
Stir in ginger-garlic paste and green chillies, cooking for 2 minutes.
Add chopped tomatoes, turmeric powder, red chilli powder, and salt. Cook until tomatoes soften.
Add cubed tofu and mix gently, allowing it to absorb the spices.
Rinse basmati rice under cold water until the water runs clear, then add to the pot.
Pour in 4 cups of water and bring to a boil.
Once boiling, reduce heat to low, cover, and cook for 15-20 minutes or until rice is tender.
Fluff the biryani gently with a fork and sprinkle garam masala on top.
Garnish with fresh coriander leaves before serving.