Tofu & Vegetable Biryani
A healthy, easy-to-make Indian style biryani with basmati rice, firm tofu and mixed vegetables — protein-rich, vegetarian and beginner friendly.
Ingredients
Equipment
Method
- Rinse basmati rice under running water until water runs clear. Soak rice in enough water for 20 minutes, then drain.
- Heat 1 tablespoon oil in a large heavy-bottom pot on medium heat. Add cumin seeds, bay leaves, cardamom, cloves and cinnamon stick. Sauté for about 30 seconds until fragrant.
- Add sliced onion and remaining 1 tablespoon oil. Cook until onion becomes golden brown.
- Add mixed vegetables, cubed tofu, ground coriander, ground cumin, turmeric, garam masala and salt. Stir gently and cook for 3–4 minutes so spices coat tofu and vegetables.
- Add the drained rice into the pot. Pour water over, stir gently. Check salt and spice, adjust if needed.
- Cover with tight lid and cook on low heat for about 15–20 minutes, or until water is absorbed and rice is cooked through.
- After cooking, turn off heat and let the biryani rest covered for 5 minutes.
- Gently fluff the biryani with a fork, mixing tofu and vegetables evenly with rice. Serve hot.
Notes
You can replace mixed vegetables with what you have on hand. For more aroma use a pinch of saffron soaked in warm milk and drizzle before resting. Serve with plain yogurt or cucumber-onion raita for a balanced meal.
Abhinav is the Founder of Diet Dekho, helping people manage weight and lifestyle health through simple, practical nutrition and personalized diet plans.