Achari Tofu Biryani

This Recipe is free from :

 

☒Wheat

☒Peanuts

☒tree nuts

☒dairy

☒casein

☐soy

☒egg

☒sesame

☒fish

☒shellfish

Tofu Achari Biryani.jpeg

Ingredients

 

  1. Basmati Rice - 2 cups - washed and soaked for 15-20 minutes.

  2. Water to cook rice - 4 cups

  3. Cloves/Lavang  - 4-5

  4. Black Pepper  - 4-5

  5. Cinnamon - 1 inch  - pieces

  6. Bay leaf - 2-3 pieces

  7. Kali elaichi / black cardamom - 1

  8. Green cardamom - 2-3 

  9. Ajwain / Caraway seeds - 1 Tsp

  10. Fennel seeds / Saunf - 1 Tsp

  11. Star anise -  1

  12. Carrots - finely slit - 1 cup

  13. Capsicum - finely slit - 1 cup

  14. Tofu - cut in thin cubes  - 1 cup 

  15. Onion -  1 - finely chopped 

  16. Tomato - puree - 1 cup

  17. Ginger-garlic paste  - 1 TBSP

  18. Turmeric powder - 1 Tsp

  19. Red chilli powder - 1 TSP

  20. Achari Masala - 2 TBSP

  21. Hing powder - ¼ Tsp

  22. Vegetable oil - 2 TBSP

  23. Salt to taste

  24. Finely chopped cilantro for garnishing.

Method

 

  1. In a pot keep water for boiling. Once hot add black , star anise , cloves , black cardamom , 1 cinnamon stick , 1 Tsp vegetable oil and salt to taste.

  2. Once the water comes to a nice boil, add soaked rice. Cook rice for another 5 minutes or till it is 3/4 th done.

  3. Once the rice is done , drain the excess water. Wash rice with cold water and drain excess water. Keep rice aside to cool down.

  4. Heat a pan on medium heat. Once hot , add oil and hing powder. Add ajwain and saunf seeds .  Add onions and saute till they turn translucent. Add ginger-garlic paste and saute for another 2-3 minutes.

  5. Add tomato puree and saute for 2-3 minutes.

  6. Add turmeric powder, red chilli powder , 1 TBSP achari masala , salt to taste. Mix well.

  7. Add cut carrots and mix well. If the mixture is too dry sprinkle some water. Cover and cook till carrots are cooked.

  8. Add capsicum and tofu and mix well. Cook for 2-3 minutes . 

  9. To assemble biryani take a deep bottomed pan typically a handi shaped pot. Spread a layer of veggies , and spread a nice layer of rice. Sprinkle some salt , achari masala , cilantro. Repeat the steps till all the veggies and rice are finished. The last layer should be of rice.

  10. Cover the pot with a tight fitting lid and cook on slow flame for another 30-40 minutes. Alternatively if you do not want to cook on direct flame , then keep a tava or griddle on flame. Once it is hot lower the flame and place the biryani pot and cook for 30-40 minutes.

  11. Before serving let the biryani rest for 5-7 minutes. While serving biryani , serve equal portion of rice and vegetables. Serve hot with your choice of raita , onion salad,  pickle or papad.