Geethu's Kitchen - Paru's Tofu Biryani

(based on this and this)

Ingredients

  1. Rinse and and then soak for at least 30 min: 3 cups rice in 8 cups water
  2. 2 x 14 oz extra firm Tofu, pressed and cubed
  3. 30 cashews, ⅓ cup heaped raisins
  4. 4 cups thinly sliced red onion - 1.5 - 2 large
  5. 4 thai chilies - slit long
  6. 2 Tbsp ginger-garlic paste
  7. whole spices: bay leaf, 4 green + 2 black cardamoms, 1 3 inch cinnamon piece, 5 peppercorns
  8. powdered spices: 2 tsp Kashmiri chili, 4 tsp MDH hyderbadi biryani masala, 2 Tbsp dhania, 2 tsp cumin, ½ tsp turmeric, 2 tsp salt,
  9. 2 cups pureed tomatoes (1 14 oz can of tomatoes)
  10. 2 cups yogurt
  11. 2 Tbsp mint
  12. 1 bunch cilantro - leaves and stems (chopped fine)



Method:

  1. In 2 Tbsp oil fry cashews, raisins until raisins plump up - set aside
  2. Add 2 Tbsp oil, golden fry Tofu - set aside
  3. Add 4 Tbsp oil, caramelize 4 cups thinly sliced onions, set aside 3 Tbsp for garnish

  4. In same pan add and fry for 2 minutes: whole spices
  5. Add: green chillies, ginger-garlic paste
  6. Add masala powders and fry some more
  7. Add pureed tomatoes and mix well and cook for 5 min
  8. Reduce heat to low and add 2 cups yogurt - mixed with 3 Tbsp of cooked masala and mix well
  9. Add fried tofu, mint, cilantro - mix well and then shut off heat

  10. Cook rice: add 1.5 tsp salt, 1.5 Tbsp oil, 1.5 Tbsp lemon juice and boil until al dente

  11. Assemble:
  12. add 1 cup drained rice water to gravy and heat it up - separate out 1/2 the gravy into mummy steel bowl
  13. Add half al-dente rice and mix well.
  14. Layer remaining rice and then spoon remaining Tofu gravy on top.
  15. Garnish with saved caramelized onions, cashews and raisins
  16. Wash out gravy steel bowl with 1/2 cup water and cover tight and steam on low for 10 min