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Tofu Biryani
The biryani is baked rice layered with tofu. First originated in the Moghul cuisine of the 16th-19th centuries. Perfected by SpiceTheWorld.
Serves 6 (Estimated) Rating 4/5
Prep Time 30 Minutes Cooking Time 70 Minutes
| Ingredients |
| 250 ml Natural Yogurt |
| 1 Green Chilli, finely chopped |
| 4 Garlic Cloves, finely chopped |
| 50 g Ginger, grated |
| ¼ tsp Cloves |
| ¼ tsp Cinnamon |
| 2 tsp Ground Cumin |
| 2 tsp Coriander |
| 750 g Pressed Tofu, cut into bite sized cubes |
| 350 g Basmati Rice, washed |
| 100 ml Semi-skinned Milk |
| 1 tsp Saffron |
| 5 tbsp Vegetable Oil |
| 2 Onions, finely sliced |
| 4 cm Cinnamon Stick, broken into 3 pieces |
| 12 Cardamom Pods, cracked |
| Coriander, to garnish |
| Method |
| Mix the yogurt, chilli, garlic, ginger, cloves, cinnamon, half the cumin and half the ground coriander in a bowl. |
| Season well then add the tofu and toss to coat. |
| Cover chill and marinate overnight. |
| The next day bring the marinated tofu up to room temperature. |
| Rinse and soak the rice in cold water for 30 minutes. |
| Heat the milk until hot and stir in the saffron. |
| Meanwhile preheat the oven to 150C/fan130C/gas 2. |
| Heat 75g oil in a wide pan over a medium heat. |
| Add the onions and cook stirring for 15 minutes. |
| Stir in the remaining cumin and coriander and cook for 1 minute then set aside. |
| Put the cinnamon stick, cardamom pods and a good pinch of salt in a saucepan half-fill with water and bring to the boil. |
| Add the rice stir and return to the boil. |
| Cook for 2 minutes drain and mix into the onions. |
| Melt the tablespoon of oil in a deep, flameproof casserole dish with a tight-fitting lid over a low heat. |
| Spread a little of the rice in a thin layer on the bottom of the dish then top with half the tofu and its marinade. |
| Top with half the remaining rice drizzle with half the saffron milk and sit the remaining tofu and its marinade on top. |
| Spread the last of the rice on top and drizzle with the remaining saffron milk. |
| Cover tightly with foil then the lid and turn up the heat for 30 seconds to build up steam. |
| Bake for 20-25 minutes until the tofu and rice are tender. |
| Serve. |