This weekend was very wonderful and sunny. we had a long walk and enjoyed the bright trees, beautiful flowers and ofcourse the handsome sun!
By the time we reached home , it was the perfect time to treat our appetite . Thought of cooking something different , but all i had was some leftover tofu .
But with tofu what difference can be done ?The same masala, fry…..
suddenly an idea flashed in my mind , why cant we make a biryani with tofu ?
So started preparing my culinary experiment with tofu .
surprise ! My experiment turned out with fantastic result….. our sunday was evenmore brightful and flavourful with tofu !
Here is the recipe which will make your day flavourful !
|2 cup||Basmati rice|
|1 cup||Onion (cut lengthwise )|
|1 cup||Tomato (diced)|
|1 T||Ginger & garlic paste|
|1 tsp||Red chili powder|
|1 tsp||Corrainder /dhania powder|
|1 tsp||Cumin powder|
|1 tsp||Garam masala powder|
|7 no||Pepper corns|
|3 no||Bay leaves|
|1 no||Cinnamon stick|
|Salt (as per taste)|
|Corainder leaves (chopped for garnishing)|
|2 no||Green chili|
|500 g||Tofu [ cut into 1-inch pieces and fried till lightly brown on both sides ]|
Par-boil rice and set aside. (You can use about 2-3 cups of water to cook 2 cups of rice. Just make sure the rice is not fully cooked through, or else the Biryani will turn out mushy.)
Heat oil ,add onions, garlic n ginger paste and green chillies, and fry on medium-low heat till they start to brown a bit.
Add cinnamon, bay leaves, pepper corns and cloves, and cook for about 2 minutes.Add tomatoes, salt, chili powder, coriander powder, garam masala and cumin powder. Continue to cook on medium heat till it begins to dry up and starts to give out oil.
Add tofu pieces and cook for 5-6 minutes till it forms a thick, rich and dry gravy base.
In a non-stick deep pan, put a layer of the tofu gravy, without the tofu. Now add a layer of rice, topped with a layer of tofu. Alternate layers of gravy, rice and tofu till everything is used up. Make sure that the top most layer is rice.
Crush a pinch of saffron into 2 tablespoons of water and mix with your finger till the water catches colour. Pour the saffron water over the top layer of rice.
Cover cook for 15 minutes on a low flame, without stirring. Garnish with fresh coriander leaves.