Vegetable Biryani with Tofu
Vegetable Biryani with Tofu
Vegetable Biryani with Tofu is my daughter’s favorite, which is why I make it at least once a week.
This veggie biryani is a perfect lunch or dinner. It is packed with rice, crunchy cashews, delicious spices, colorful vegetables, and fresh herbs.
It is a complete meal on its own and can be enjoyed without any side dishes.
It is a very popular dish in Pakistan and India, and nowadays it is enjoyed all over the world.
There are different ways to make vegetable biryani. Some people use the one-pot method, while others cook the rice and vegetables separately and then layer them together for dum cooking. I am using the second method.
In this recipe, I am using Shan Biryani Masala, but you can use any biryani masala you like.
Choose whichever method you are most comfortable with.
Ingredients (2 Servings)
- 1 cup basmati rice, soaked for 20 minutes
- 2 whole cloves
- 4 tbsp oil
- 1 tsp salt
- 1 small onion, chopped
- 10 cashews
- 1 small head cauliflower, cut into florets
- ½ carrot, cut into small cubes
- 1 small head broccoli, cut into florets
- Two white mushrooms chopped
- 4 green beans, chopped
- 1 tsp boiled corn
- A pinch of yellow food coloring mixed with 2 tbsp water
- ¼ tsp ginger powder
- 1 tsp garlic paste or garlic powder
- ½ tsp cumin seeds or cumin powder
- 1 bay leaf
- ¼ tsp fennel seeds
- 1 black cardamom
- 1 tsp biryani masala
- 1 tsp lemon juice
- Tofu, cut into cubes
- 2 tbsp plain yogurt
- 1 tbsp tomato puree
Method
First, rinse the rice twice and soak it in water for 20 minutes.
Tofu cut into cubes
In a bowl, combine all the vegetables, spices, yogurt, garlic, tomato puree, and cashews. Mix well and set aside.
Heat the oil in a pan over medium heat for about 1 minute.
Carefully add the tofu cubes one by one. Cook for about 30 seconds, then flip and fry until golden brown on all sides.
Remove the tofu from the pan. In the same pan, add the chopped onion and fry until golden brown, about 10 minutes.
Add the marinated vegetables and cook until the raw smell disappears.
Add the fried tofu and mix well. Pour in ¼ cup of water, cover, and cook for 7–8 minutes over medium heat, or until the water is absorbed.
Turn off the heat and set aside.
Meanwhile, bring 3 cups of water to a boil in a saucepan. Add the salt, cumin seeds, cardamom, bay leaf, cloves, and lemon juice.
Once the water is boiling, drain the soaked rice and add it to the saucepan.
Cook uncovered for 7–8 minutes, until the rice is almost cooked.
Remove from the heat and drain the rice using a colander.
Spread the cooked vegetable mixture evenly in the saucepan.
Top with the cooked rice.
In a small bowl, mix a pinch of yellow food coloring with 2 tbsp water
and drizzle it over the rice.
Cover the saucepan and cook on medium heat for 1 minute.
Turn off the heat and let the biryani rest on dum for about 15 minutes.
Open the lid and let it sit for 5 minutes. Then gently fluff the rice with a fork.
Your delicious Vegetable Biryani with Tofu is ready to serve with raita!
If you want to make raita here it is in a bowl add two tbsp plain yogurt
Mix well
Add two tbsp milk
Add pinch of salt, pinch of black pepper and pinch of cumin powder.
Mix it well your raita is ready. Enjoy!!
I fried the tofu in a pan, but you can also cook it in an air fryer if you have one.
Store any leftover biryani in an airtight container in the refrigerator.
This recipe is a little gift for busy ladies, especially for my daughters 🥰
If you make this recipe, please let me know in the comments section! ❤️🍽️
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