Tofu Biryani

1. Wash rice and soak it in clean water. After 30 minute, drain and set aside.
2. In a bowl,combine the ingredients to prepare the marinade. Add tofu cubes and stir well. Use hands, if necessary, to coat the tofu cubes with the mixture. Let sit for 30 minutes.
3. In a pressure cooker, heat oil/ghee until it starts giving out a bit of smoke.
4. Add onion, green chilies, and sliced onion. Sauté till onion turns brown. Now, introduce mint leaves and sauté again for few seconds.
5. Add biryani masala and chopped tomatoes. Sauté for a couple of minutes till tomatoes get soggy.
6. Put chopped baby corn and tofu and sauté well.
7. Add water and let it boil. Add rice and salt and mix well.
8. Add chopped coriander leaves and pressure cook on low flame. Turn off the flame after 1 whistle.
9. Let the pressure subside. Serve toothsome tofu biryani hot!

Trivia

• Biryani comes from the Persian word Biriani which means fried before cooking.
• Basmati in Hindi means ‘queen of fragrance.’
• There are many variations of biryani but they are broadly classified into ‘kacchi biryani’ and ‘pakki biryani.’
• It’s the South Asians, especially the Bengalis, who introduced biryani to the UK.