Tofu Tikka Biryani

Cooked in traditional “dum” style using aromatic whole spices, grilled tofu and basmati rice, this tofu tikka biryani recipe is a vegan’s dream come true!
The lightly charred tofu bits exude a distinct tangy flavour and is succulent at its best!
This dish is rich in every bite and we’re excited for you to give it a try!

INGREDIENTS:-

(For the tofu tikka)

• 250g tofu, cut into 1-inch cubes
• 3/4 cup vegan yogurt
• 1 tsp red chilli powder (or to taste)
• 1 tsp coriander powder
• 1/4 tsp turmeric powder
• 1/4 tsp salt (or to taste)
• 1/4 tsp dried fenugreek leaves (kasuri methi)
• 3 tbsp lime juice
• 2 1/2 tbsp chickpea flour

(For the biryani)

• 1 cup basmati rice
• 1 cup coriander leaves, finely chopped
• 3 tomatoes, finely chopped
• 3 onions, finely chopped
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp chilli powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tsp cumin seeds
• 1 pinch turmeric powder
• Salt to taste
• 1 tsp dried fenugreek leaves (kasuri methi)
• 4 cloves
• 3 cinnamon sticks (1 inch each)
• 3 cardamoms
• 1/2 tsp fennel seeds
• 2 bay leaves
• 1 star anise
• 3 tbsp vegetable oil
• 1 cup vegan yogurt or coconut cream
• 2 tbsp cashew nuts (optional)

INSTRUCTIONS:-

(For the tofu tikka)

1. To a mixing bowl, combine all the tikka ingredients along with the tofu cubes, and toss to coat them evenly. Cover with a lid and let it soak for about 30 minutes.
2. Heat oil in a skillet over medium heat. Add the marinated tofu cubes and cook on all sides until they turn golden-brown. (Note – You can also skewer the tofu pieces on a satay stick and cook on a greased grill.)
3. Transfer to a plate.

(For the biryani)

1. Soak basmati rice in water for 20 minutes. Drain and set aside.
2. Heat oil in a large pot over medium heat. Add cumin seeds, cloves, cinnamon, bay leaves, star anise, fennel seeds and onion. Sauté until the onions turn golden-brown.
3. Add tomatoes and ginger-garlic paste. Sauté for 5 minutes before adding chilli powder, garam masala, turmeric powder, coriander powder and salt.
4. Stir in the fenugreek leaves and sauté for 1-2 minutes before adding the cashew nuts.
5. Pour in the yogurt and continue to sauté for 2-3 minutes.
6. Add the soaked rice and stir-fry for a minute before adding 1 1/2 cup of water. Stir until well-combined.
7.  Bring to a boil and let it cook for 5 minutes or until the mixture thickens to a gravy consistency.
8. Add coriander and mint leaves. Mix well.
9. Cover with a lid, reduce to low heat and let it cook for 20 minutes.
10. Turn off the heat. Add the tofu tikka cubes and gently combine with the rice.
11.  Cover with a lid and let it sit for another 15 minutes.