Biryani with Tofu

This is an Indian-Persian fusion Biryani rice dish. A fragrant, comforting, and hearty dish featuring marinated tofu, colorful vegetables, and aromatic basmati rice, steamed to perfection.

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You’ll Love Biryani with Tofu

• Biryani is a mixed rice dish from India (not a Persian dish), but my mom lived in India for nine (9) years and has some wonderful Indian recipes she makes, infused with some Persian spices and techniques of course. 🙂
• This vegan Biryani is full of delicious flavor, using basmati rice cooked with spices and tofu and steamed with crispy tahdig.

Ingredients/Equipment Notes

To make this delicious vegan Biryani with Tofu, you will need the following ingredients (full measurements are in the recipe card below):

• “Chutney” (see Chutney directions below)
  • 4 garlic heads
  • 5 Serrano chili
  • 2 medium sized gingers
  • 1 bunch cilantro
  • 3/4 cup shredded coconut
• “Tofu and Vegetables”
  • 16 oz package high-protein tofu (cut bite-size)
  • 1 cup thinly sliced russet potatoes
  • 1 cup cauliflower florets
  • 1 cup thinly sliced carrots
  • 1 cup frozen cut green beans
  • 1 cup frozen green peas
• “Marinade”
  • 1 cup plain, unsweetened plant-based yogurt
  • 1 Tbsp Brewed Saffron
  • 1 tsp cinnamon
  • 1/2 tsp ground cardamom
  • 1/2 tsp turmeric
  • 2 tsp salt
  • 1 tsp ground cumin
  • 1/4 tsp ground clove
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 1/4 tsp nutmeg
  • 1/2 tsp garam masala
• “Basmati Rice”
  • 3 cups of long-grain Basmati Rice
  • 1 Tbsp salt
  • 1 cinnamon stick
  • 3 cardamom pods
  • 2 bay leaves
  • 1 Russet potato thinly sliced (optional)
• Other Ingredients
  • 1 small yellow onion julienned
  • 4 ripe tomatoes pureed
  • 4 Tbsp cooking oil (divided)

You will also need the following equipment:

• Food processor for the chutney
• Persian rice cooker is recommended for the perfect cooking time.

Make Chutney Spice Blend

1. Peel ginger and garlic heads
2. Wash and dry cilantro and serrano chili
3. Add all “Chutney” ingredients together in a food processor and blend well.

How to Make the Best Biryani with Tofu

1. Prepare “Marinade”
   • In a large bowl, whisk together the yogurt and all marinade spices, 1 Tbsp chutney, and Brewed Saffron.
   • Add the cut tofu and vegetables to the marinade. Toss, and let marinate for 30 minutes.
2. Prepare Biryani Base
   • In a large pot on medium heat, add 2 Tbsp. cooking oil.
   • Add the onion and sauté for 5 minutes until golden.
   • Add the tomato purée and cook down until the liquid evaporates and oil separates (about 10–15 minutes).
   • Add the marinated tofu and vegetables to the pot. Sauté everything together until the veggies and tofu are semi-cooked—softened but not fully done. Remove from heat.
3. Prepare Basmati Rice
   • Wash and pick over the rice to remove small particles. To wash the rice, place the rice in a large bowl and cover with water. Move the rice with your hand to loosen the particles. Pour off the water. Repeat the process 3-4 times until the rice is clean.
   • Fill a large pot with water (3/4 full), add 1 Tbsp. salt, cinnamon stick, cardamom pods, and bay leaves, and cover and bring to a boil.
   • Add rice to the boiling water, and cook on medium heat, uncovered, for 7-8 minutes.
   • Drain the rice and discard the bay leaves. Keep the cinnamon stick and cardamom pods.
4. Mix and Steam Basmati Rice
   • Mix the parboiled rice with the veggie-tofu mixture.
   • Add 1 Tbsp. cooking oil and 1 Tbsp Brewed Saffron to bottom of rice cooker or non-stick pot with heavy lid.
   • Add a layer of thinly sliced Russet Potato for tahdig.
   • Add the rice, tofu, and vegetable mixture.
   • Drizzle another 1 Tbsp oil.
5. Cover and cook 50 minutes in the rice cooker. (If cooking in a non-stick pot, cook for 50 minutes on medium/low heat).

How to Serve Biryani with Tofu

This Biryani recipe is delicious alone or with Persian Salad Shirazi. To reduce the heat on this spicy rice dish, you can make the Salad Shirazi, but without the added lemon juice or olive oil. Rather, add plain yogurt and a dash of salt and pepper to make your own version of Indian “raita” (a traditional Indian condiment made of yogurt and vegetables).

Also, check out other Indian dishes on the blog:

• Rajma Masala
• Tofu Dal Aloo Matar
• Aloo Gobi

Did you make this recipe? Take a picture and tag us on Instagram @plant_basedpersian or share it on Pinterest!

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