Vegan Tofu Bombay Biryani
Ingredients
Rice
- 1.5 cups basmati rice
- 2 teaspoons salt
- 1 teaspoon olive oil
- 8 cups water
- 2 green cardamoms
- 1 cinnamon stick
Tofu
- 2 blocks tofu
- 1 tablespoon basmati masala
- 1 tablespoon cornflour
Biryani
- 4 onions
- 1 cup tinned tomatoes
- 2 bay leaves
- 2 tablespoons Bombay biryani masala
- 0.5 teaspoon xylitol or sugar
- 1 tablespoon coconut cream
- 1 cup frozen peas
- 1 tablespoon olive oil, plus more for deep frying
- 1 tablespoon butter
Preparation
Wash the rice until the water is clear.
Soak the rice in water for 20 minutes.
Bring 8 cups of water to a rolling boil and add salt, olive oil, spices, and rice.
Cook on medium heat for 10-12 minutes until the rice is 3/4th done.
Drain the rice and leave it to completely cool.
Mix the tofu with masala and cornflour.
Shallow fry the tofu in olive oil until golden brown.
Heat oil in a pan and deep fry 2 onions on medium heat until golden brown.
Heat 1 tablespoon olive oil in a skillet and add the remaining onions and bay leaves; cook until onions are translucent.
Add tomatoes, masala, sugar, and cook stirring until the raw smell disappears.
Stir in coconut cream, peas, and the cooked tofu.
Layer the biryani in a baking dish with the tofu mixture, then a layer of rice, and topped with fried onions; repeat the layers twice.
Break off pea-sized chunks of butter and place them evenly on the topmost layer.
Preheat the oven to 180°C
Seal the baking dish with tin foil and cook in the preheated oven for 30 minutes.
