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Mushroom Tofu Biryani

September 1, 2015

A different kind of Biryani to interest my son: Post done in April month

Ingredients:

Button Mushroom – 300 gm (i clicked the pic but its missing) (fresh button mushrooms please)

Tofu – 250 gm

Cashew nut – broken – a fistful

Onion – 1 big size sliced

Tomato – small – 1

Ginger, Garlic – a slash/4-5 pods

Green chilli – 5-6 sliced

Pudhina (mint leaves) – a handful

For marinating Mushroom Tofu: 1 tbsp of dahi (fresh yoghurt), salt, red chilli powder – 2 tsp, dhania (coriander seeds) powder – 2 tsp, turmeric powder – a pinch (instead of red chilli/dhania powder, you can make use of Madras Sambhar powder – 2 tsp otherwise).

Basmati Rice – 2 cups

Salt to taste

Water

Oil – 2 tbsp (including for deepfrying mushroom tofu)

For tempering: Bay leaf -1, Cinnamon stick – 1, Cloves – 2, Star/Anise seeds – 1, Saunf – 1/2 tsp, Cardamom – 2

 

Method:

1.  Soak the basmati rice for minimum 30 minutes on rinsing. Drain and keep aside.

2.  Slice the onions & tomato & green chilli

3.  Grind the ginger garlic with pudina (mint leaves) into a smooth paste in a blender. Keep aside.

4.  Rinse & cube the button mushrooms & the tofu. Mix well with the red chilli-dhania powder (or madras sambhar powder), a little bit of the ground ginger-garlic-green chili paste, dahi (curds), salt and turmeric powder. Marinate in the fridge for minimum 1 hour.

5.  Take a kadai/wok/shallow pan with 2 tbsp oil in it. Heat the oil until it reaches the smoking point.

6.  Deep-fry the marinated Tofu-Mushroom from the fridge. (NOw this can be had a snack by itself. Very crunchy-crispy-yummy!)

7.  Use a tissue to wipe off excess oil from the fried tofu-mushroom & set aside.

8.  Do not throw away the used oil. It can be used right away in sauteing for the biryani.

9,  Temper with bay leaf, saunf (fennel seeds), cloves, cardomom, cinnamon stick etc (for the garam masala flavour).

10.When everything crackles/emits the masala aroma, add the cashew nuts and shallow fry to golden brown.

11. Add the sliced onions next and saute on low flame.

12. Add the pudina-ginger-garlic-green chili paste and saute well.

13. Add the tomato next.

14. Add the basmati rice finally and turn thoroughly.

15. Switch off flame and leave it in the kadai for 10-20 minutes.

16. Transfer contents later to electric rice cooker.

17. Add water to the rice in the following ration: Rice: Water = 1 : 2. But for 2 cups I used only 3.5 cups of water to keep the rice from getting broken.

18. When the rice is almost cooked (like some 95%), open the lid and add the deep fried mushrooms & tofu cubes.

19. Reason for not adding mushroom-tofu in the rice while cooking is this: both can get soggy on absorption of water and won’t stay crisp. So we fry them separate & add to the rice when it is almost done.

20. Turn well and close the lid and let the rice soak the juices of the mushroom-tofu.

21. Now Mushroom-Tofu Biryani is piping hot & ready to serve.

22. Two cups of basmati rice serves about 4 people.

23. Serve with onion raitha & any hot desi veggie or non-veg curry/gravy. Or can be had even with plain potato chips (my choice)!

24. Yummy & innovative (& totally my own original) recipe 🙂

25. For a variation, can add some shelled green peas with the onion-tomato. Nice twist and more nutritious.

26. Children will luv it as well as elders.

27. Mushroom-Tofu Biryani is a hit in my family & with my son’s friends as no one else makes it!!! The boys luv it! Say there is a hint of non-veg flavour like in mutton biryani for instance. May be because cooking method is similar.

28. Power-packed & totally filling. If you serve with raitha & chicken gravy or aloo curry, your guests will be burping loud lolz in appreciation 🙂

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From → Vegetarian

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