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Veggie biriyani with crispy tofu

Prep time – 5 minutes
Cooking time – 25 minutes
Serves 4


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

Step 1

To make the Biryani; add the oil to a large saucepan pan, heat to medium then add the onions, carrots, garlic, chilli and spices.

Step 2

Fry on a low heat for approx. 6 -7 minutes until soft.

Step 3

Now add the tomatoes, rice, stock & coconut milk - simmer until the rice is cooked (15-20 minutes)

Step 4

Stir in the peas 2 minutes just before the rice is cooked.
Season to taste

Step 5

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.

Step 6

To serve, top the rice with the tofu and fresh coriander.

Cooks tip – The rice works really well with prawns or chicken.

Step 7

Step 8

Step 9

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