| Prep: 20 mins | Cook: 40 mins – 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 7g | 1g | 53g |
| sugars | fibre | protein | salt |
| 6g | 5g | 10g | 1g |
Why I Love Bangladeshi Tofu and Vegetable Biryani
Curating Delicacies from Across the Globe: Tofu and Vegetable Biryani
There’s something undeniably comforting about a plate of Tofu and Vegetable Biryani. As a lawyer by profession and a food connoisseur at heart, I’m always on the lookout for unique recipes that pack a flavorful punch. This particular dish is a marvelous celebration of distinct cultures and traditions. It merges the delicate richness of Bangladeshi cuisine with the robust sensibilities of a Southern kitchen.
Drawing inspiration from none other than Bangladeshi chef Khanh Luong, our Tofu and Vegetable Biryani mirrors the complex tapestry of flavors representative of this famous South Asian dish. Don’t get too concerned about the ingredient list; the complexity lies in the taste, not the cooking process. Trust me, your kitchen journey will be absolutely worth it!
A Fusion of Far and Near: Palette Pleasing Dishes
Making the Tofu and Vegetable Biryani transports me back to the abundant dinner tables of my Nigerian parents, where the sharp taste of West African spices mixed harmoniously with succulent Southern ingredients. The tofu brings a subtle, satisfying chewiness to the dish while the consortium of rice, carrots, green bell pepper, peas, and aromatic herbs and spices make for an irresistible melody of flavors.
Ever tried hosting an international cuisine-themed dinner? If you do, this dish is a must-have. It embodies the spirit of mutual respect and coexistence – a quality that I believe makes food such a universal language. And if you are a fan of Southern fried tofu, this spicy and fragrant biryani will pleasantly surprise you.
Like with any biryani, the scope for pairing this dish is simply endless. A couple of my favorite accomplices for this biryani are cucumber raita, a cool and tangy Indian yogurt-based dip, and mango chutney. It manages to cut through the punch of spices and adds a refreshing dimension to each bite.
As my partner and I huddle around our dinner table, savoring spoonfuls of this delicious biryani, the world outside, with its noise and clamor, seems to fade away. It is moments like these that my love affair with international cuisine continues to grow and evolve. And I hope this Tofu and Vegetable Biryani recipe can be a small yet solid step towards starting or furthering your culinary adventure.
What You’ll Need
- 2 cups Basmati Rice
- 1 cup Extra Firm Tofu, chopped into cubes
- 1 large Onion, thinly sliced
- 2 Carrots, peeled and chopped
- 1 Green Bell Pepper, chopped
- 1 cup Frozen Peas
- 2 Tomatoes, finely chopped
- 3 cloves Garlic, finely chopped
- 1 inch piece of Ginger, grated
- 2 Green Chilies, slit
- 1 teaspoon Turmeric Powder
- 2 teaspoons Biryani Masala
- 1/2 teaspoon Red Chili Powder
- 2 Bay Leaves
- 4 Cloves
- 1 inch stick of Cinnamon
- 2 Star Anise
- 1/2 cup Fresh Cilantro, chopped
- 1/2 cup Fresh Mint Leaves, chopped
- 4 cups of Water
- 3 tablespoons Cooking Oil
- Salt to taste
Method
Step One
Start by rinsing the basmati rice under cold water until the water runs clear, then soak it in fresh water for 30 minutes. This process helps to get rid of excess starch, ensuring the grains remain separate during cooking. After soaking, drain the water and set the rice aside.
Step Two
Heat 2 tablespoons of the cooking oil in a large, heavy-bottomed pan. Add the chopped tofu and fry until all sides are golden brown. Once done, remove the tofu from the pan and set it aside.
Step Three
In the same pan, add the remaining oil and add the bay leaves, cloves, cinnamon stick, star anise. Saute them until the aroma starts to release. Then add the sliced onions, green chilies, and ginger-garlic. Saute all these until the onions turn transculent.
Step Four
Next, add the chopped carrots, bell pepper, frozen peas, and finely chopped tomatoes. Stir well and cook until the tomatoes are cooked thoroughly and the vegetables are tender.
Step Five
To the vegetable mixture, add the turmeric powder, biryani masala, and red chili powder. Stir well to mix the spices evenly with the vegetables.
Step Six
Now, add the drained rice to the pan, stirring gently to combine all the ingredients. Then, add four cups of water along with some salt.
Step Seven
Bring the mixture to a boil. Once it starts boiling, reduce the heat to low and cover the pan. Let it simmer for around 15-20 minutes, or until the rice is fully cooked and all the water has been absorbed.
Step Eight
Finally, add the fried tofu, chopped cilantro, and mint leaves to the pan. Gently mix everything together, taking care not to break the rice grains. Cover the pan again for a couple of minutes to let the flavors infuse.
Step Nine
Check the seasoning and adjust if necessary. Your Tofu and Vegetable Biryani is now ready to be served. Enjoy this delicious meal with your favorite raita or side dish.
