Ingredients
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Prepare Rice
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1 Cup Basmati Tice
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2 Cups Waterfor cooking
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1/2 TSP Salt
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3 TBSP Butter1 TBSP Each for rice, tofu and gravy
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6 Bay Leaves3 for Rice 3 for Gravy
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5 Cardamom
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5 Cloves
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10 Pepercorns
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1 Star Anise
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1/4 Cup Fresh Mint Leaves
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1/4 Cup Fresh Cilantro
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1 Pinch Saffron
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Prepare Tofu
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1 Brick Tofu
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2 TSPs Biryani Spice1 each for Tofu and Gravy
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1/2 TSP Salt
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Prepare Gravy
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1/2 Red OnionSliced
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1/2 Bell paperSliced
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2 TomatoesSliced
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1/2 TSP Cumin
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1 Green ChiliesChopped (Optional)
Directions
Biryani is one of the most flavorful way of preparing a rice dish. Basmati, long grain rice is a must. You can’t make Biryani with sticky rice. Upon cooking, each grain has to separate nicely.
Traditionally Biryani is made with mutton – goat meat. But one can make it many different ways, with lamb, chicken, shrimps, fish, or even without any meat such as vegetables. I am presenting a simple step by step (three step) way of making a Tofu Biryani. Once can use my recipe and timings to make it with Poratbella Mushrooms, Cauliflower/Broccoli florets, or shrimps using similar timings. For Chicken, goat, lamb os other meats, you need to use different cooking time.
This is a Mughlai food, very popular in India and Pakistan. In Indian city of Hyderabad, there is famous place called Paradise Biryani. This place used to be a movie theatre called Paradise. There was a food stand outside it. Biryani on that food stand was so good that more people showed up there to eat Biryani then watching shows at the theatre. Ultimately, the food stand guy bought the theatre and converted it into a restaurant. If you ever go to Hyderabad, this is one place you do not want to miss.
My wife is vegetarian. Hence I get browny points with her and her family when I concoct a great vegetarian recipe. On any case I like this recipe because it has proteins (Tofu), carbs (rice) and it is very flavorful. In order to make is vegan, please use vegan butter or margarine. My covering the pot with bread dough may introduce gluten. This is totally optional. For gluten-free version, please use plain aluminium foil to cover.
Flavors come from eastern spices – saffron, mint, cilantro, cardamoms, cinnamon, cloves, peppercorns, bay leaves and from Basmati rice itself. You cannot ever imagine how great the whole house smells the day you cook it. You have to cook it to experience it.
All these flavors go very well together and make a very balanced symphony of aromas.
Steps
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1
Done
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Prepare TofuPan fry Tofu in butter, salt and Biryani spice until brown all around, set aside. |
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2
Done
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Make GravySauté cumin and bay leaves in butter, add onions, tomatoes, green peppers, add Garam Masala. Cook for 10 min on low. Add to Tofu. |
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3
Done
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Half Cook Basmati RiceWash rice add twice the amount of water. Add butter and dry spices - Bay leaves, Cardamoms, cloves, peppercorns, salt. Cook for 9 minutes (half way) |
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4
Done
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Layer Biryani and BakeLayer half of half-cooked rice, tofu, gravy, remaining rice. On top layer of rice add delicate spices - mint, saffron, cilantro. Cover and bake for 2 min at 375 degree F, covered. Serve with Raita: Add salt, grated cucumbers, cumin powder and white pepper to 1 cup of plain yogurt, mix and serve. |
