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Tofu Vegetable Biryani with Cashew Nuts
Created by: Howcan Team
Ingredients
- 1 cup basmati rice
- 1 1/2 cups water
- 1 block (14 oz) firm tofu, drained and cubed
- 1 cup mixed vegetables (peas, carrots, bell peppers)
- 1/2 cup cashew nuts
- 1 onion, thinly sliced
- 2 tomatoes, chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1/2 cup plain yogurt
- 2 tablespoons biryani masala
- 1 teaspoon turmeric
- 1 teaspoon cumin seeds
- 2 tablespoons ghee or vegetable oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it stand covered for 5 minutes. Fluff with a fork and set aside.
- In a large skillet, heat 1 tablespoon of ghee or oil over medium heat. Add the tofu cubes and cook until golden brown on all sides. Remove from the skillet and set aside.
- In the same skillet, add the remaining ghee or oil. Add the cumin seeds and let them sizzle for a few seconds. Add the sliced onion and cook until golden brown. Add the minced garlic and grated ginger, and cook for another 2 minutes.
- Stir in the biryani masala and turmeric. Add the chopped tomatoes and cook until they soften and release their juices.
- Add the mixed vegetables and cook for 5 minutes. Stir in the plain yogurt and season with salt. Add the cooked tofu and mix gently to combine. Cook for another 2-3 minutes.
- Gently fold in the cooked basmati rice into the skillet with the vegetable and tofu mixture. Sprinkle half of the cashew nuts and gently mix.
- Cover the skillet with a lid and let the biryani cook on low heat for 10-15 minutes, allowing the flavors to meld together.
- Garnish the biryani with the remaining cashew nuts and fresh cilantro before serving.
- Serve hot and enjoy the flavorful Tofu Vegetable Biryani with Cashew Nuts!
Tofu Vegetable Biryani with extra cashew nuts is a delightful twist on the classic Indian dish. Originating in the Indian subcontinent, biryani is a flavorful rice dish layered with aromatic spices, vegetables, and protein. The addition of extra cashew nuts brings a rich, nutty flavor and crunchy texture to the dish, elevating its taste profile. This variation of biryani has gained popularity in vegetarian and vegan culinary circles, offering a protein-packed alternative to traditional meat-based biryanis. Chefs and home cooks alike have embraced this version, experimenting with different combinations of vegetables, tofu, and spices to create a harmonious blend of flavors and textures. In terms of regional influence, the Tofu Vegetable Biryani with extra cashew nuts has found a place on menus in Indian restaurants worldwide, showcasing the diversity of Indian cuisine. The dish has also been adapted in fusion kitchens, blending traditional Indian flavors with contemporary culinary techniques. When it comes to the best version of this dish, some may argue that the key lies in perfectly cooked basmati rice infused with saffron and layered with a medley of vegetables, tofu, and an abundance of cashew nuts. The balance of spices, the quality of ingredients, and the cooking technique are crucial in achieving an exceptional Tofu Vegetable Biryani with extra cashew nuts. For those looking to explore alternative methods, some chefs recommend toasting the cashew nuts before adding them to the biryani for an intensified nuttiness. Additionally, incorporating a homemade biryani masala and using high-quality tofu can further enhance the dish's overall taste and authenticity. Ultimately, the Tofu Vegetable Biryani with extra cashew nuts offers a delightful and satisfying dining experience, whether enjoyed at a renowned Indian restaurant or prepared with care in a home kitchen.
60 min
4
380 calories
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