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Tofu Biryani

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Tofu Biryani

  • Veg
    • 1 hr 10 mins
    • Serves 2
    • Easy


    • For marinating tofu

    • Other ingredients


    An evergreen classic, biryani is known for its complex fusion of flavors and aroma. It was first served in Persia and since then it has been teasing the taste buds of many around the world. Biryani credits its plenitude of variations and distinctive styles to different regions of the world. However, in a majority of biriyani, either chicken or mutton remains as the base ingredient, apart from the rice. But even the vegetarian biryani will make you go gaga over it! If you haven’t tried a green dot biryani yet or looking forward to trying a different form of it, tofu biryani is here to lend a helping hand.

    Health Benefits

    Basmati rice is one of the two base ingredients that fall into tofu biryani. Basmati rice is jam-packed with protein, vitamins, minerals, and various other essential nutrients. Regular intake of basmati rice are less vulnerable to heart diseases and high cholesterol. The fiber content of basmati rice also helps overcome constipation and thereby, prevent hemorrhoids. When it comes to tofu, it is no less than basmati rice in benefiting the human body. This soy-based product is known to control the pressure of blood in the body and keep it under control. It is good for bones and for those who look forward to keeping obesity at bay.

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    How to make 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!


    • 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.
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