Made with fragrant basmati rice and aromatic spices, this healthful vegan tofu biryani smells as good as it tastes. Slideshow: More Healthy Indian Recipes 

Kristen Stevens
June 2014

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© Kristen Stevens

Recipe Summary

active:
30 mins
total:
1 hr 10 mins
Yield:
3 to 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. In a small pot, combine the basmati rice and water and bring to a boil over high heat. Reduce the heat to the lowest setting, and cook, covered, for 15 minutes. Remove from the heat and let it sit, covered, for 10 minutes.

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  • In a large frying pan, heat the oil over medium high heat. Add the onion and cook until it is soft and light brown, about 7 to 8 minutes. Add the garlic and ginger and cook for 1 minute.

  • Add the tomatoes, cardamom pods, coriander, cumin, cinnamon, garam masala and sea salt and cook for 3 minutes. Remove from the heat and stir in the tofu, raisins and slivered almonds.

  • Put half of the rice in the bottom of an ovenproof dish. Next, layer in half of the tofu, the rest of the rice and finally the remaining tofu.

  • Cook, uncovered, in the preheated oven for 30 minutes.