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Biryani with tofu

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Biryani with Tofu and Tahdig

Recipe by Plant-Based Persian

 A fragrant, comforting dish featuring marinated tofu, vegetables, and aromatic basmati rice, steamed to perfection.

  • Total Time1 hour 20 minutes
  • Yield5 people 1x
  • DietVegan

Ingredients

Units Scale

"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 frozen green peas
  • 1 cup cauliflower florets
  • 1 cup thinly sliced carrots
  • 1 cup frozen cut green bean
  • 1 cup thinly sliced russet potatoes

"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*

Other Ingredients

  • 1 small yellow onion julienned
  • 4 ripe tomatoes pureed
  • 4 Tbsp cooking oil (divided)

Instructions

  1. Prepare “Marinade”
    • In a large bowl, whisk together all the “marinade” ingredients. 
    • 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. Combine Rice and Biryani Base and Steam 
    • Mix the parboiled rice with the veggie-tofu mixture together.
    • Add 1 Tbsp. cooking oil and 1 Tbsp Brewed Saffron to the 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 on top. 
  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).

Notes

The cardamom pods, bay leaves, and cinnamon stick are optional for boiling the rice. It just adds more flavor. 

  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Category: Main
  • Cuisine: Persian

Find it online: https://plantbasedpersian.com/biryani-with-tofu/