*new* Veggie biriyani with crispy tofu
Prep time – 5 minutes
Cooking time – 25 minutes
For the biryani;
1 tbsp olive oil
1 onion, sliced finely (120g)
2 carrots, chopped up finely (200g)
3 cloves garlic, minced
1/2 red chilli or ½ tsp chilli flakes
1 tsp turmeric
1 tsp garam masala
3 tomatoes, chopped (350g)
200g - basmati rice
500ml vegetable stock
1 can coconut milk (400ml)
150g frozen peas
salt and pepper
For the crispy tofu;
1x 200g block firm tofu cut into medium-sized slices
1 tbsp oil
To serve; fresh coriander
To make the Biryani; add the oil to a large saucepan pan, heat to medium then add the onions, carrots, garlic, chilli and spices.
Fry on a low heat for approx. 6 -7 minutes until soft.
Now add the tomatoes, rice, stock & coconut milk - simmer until the rice is cooked (15-20 minutes)
Stir in the peas 2 minutes just before the rice is cooked.
Season to taste
To make the crispy tofu; heat a frying pan to medium and add the oil to the pan. Add the tofu to the pan, fry on each side for a few minutes, turning carefully until crispy.
To serve, top the rice with the tofu and fresh coriander.
Cooks tip – The rice works really well with prawns or chicken.