Vegetable Biryani with Baked Tofu is a nutritious and delicious twist on traditional biryani, making it a perfect dish for vegetarians and those looking for a hearty meal without meat. This recipe combines fragrant basmati rice with a medley of vegetables and spiced baked tofu, resulting in a flavorful and satisfying dish. Here's a step-by-step procedure to make this dish:
Ingredients:
**For the Baked Tofu:**
- 1 block (400g) firm tofu
- 2 tbsp olive oil
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tsp coriander powder
- Salt to taste
**For the Biryani:**
- 2 cups basmati rice
- 4 cups water
- 1 large onion, thinly sliced
- 2 tomatoes, chopped
- 1 cup mixed vegetables (carrots, peas, green beans, and potatoes)
- 1 cup yogurt (optional for a richer taste)
- 3 tbsp vegetable oil or ghee
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp cumin seeds
- 1 bay leaf
- 2-3 cloves
- 2-3 green cardamom pods
- 1 stick cinnamon
- 1 tsp garam masala
- Salt to taste
- Fresh cilantro and mint leaves, chopped (for garnish)
- Fried onions (for garnish)
- Saffron strands soaked in warm milk (optional)
Procedure:
**1. Preparing the Baked Tofu:**
1. Preheat your oven to 200°C (400°F).
2. Press the tofu to remove excess water, then cut it into cubes.
3. In a bowl, mix olive oil, turmeric powder, garam masala, cumin powder, coriander powder, and salt.
4. Add the tofu cubes to the spice mixture and toss until well-coated.
5. Spread the tofu on a baking sheet lined with parchment paper and bake for 25-30 minutes, turning halfway through, until the tofu is golden and slightly crispy.
**2. Preparing the Biryani:**
1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. In a large pot, bring 4 cups of water to a boil. Add the soaked rice and cook until the rice is 70-80% cooked. Drain the rice and set aside.
3. In a large skillet or heavy-bottomed pot, heat the vegetable oil or ghee over medium heat. Add the cumin seeds, bay leaf, cloves, cardamom pods, and cinnamon stick. Sauté until fragrant.
4. Add the sliced onions and cook until golden brown. Add the ginger-garlic paste and sauté for another 2 minutes.
5. Add the chopped tomatoes and cook until they soften. Then add the turmeric powder, red chili powder, and garam masala. Cook for 2-3 minutes until the spices are well combined.
6. Add the mixed vegetables and cook for 5-7 minutes until they are tender.
7. If using, add the yogurt and mix well. Cook for another 2-3 minutes until the mixture thickens slightly.
8. Add the partially cooked rice on top of the vegetable mixture, spreading it evenly.
9. Drizzle the saffron milk (if using) over the rice and garnish with fresh cilantro, mint leaves, and fried onions.
10. Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes, allowing the flavors to meld together.
**3. Final Assembly:**
1. Once the biryani is cooked, gently fluff the rice with a fork.
2. Serve the vegetable biryani with the baked tofu on top.
3. Garnish with additional fresh cilantro and mint leaves if desired.
**Serving Suggestions:**
Serve the Vegetable Biryani with Baked Tofu with a side of raita (yogurt mixed with cucumbers and spices) and a simple salad for a complete meal.
This dish is not only nutritious and delicious but also a feast for the eyes with its vibrant colors and aromatic spices. Enjoy your homemade Vegetable Biryani with Baked Tofu!