Recipe for Tofu Biryani

Ingredients:
1 pack of tofu
1/2 cup of yoghurt
1 pack of Shaan’s Sindhi Biryani Masala
2 stalks of celery hearts
6 tomatoes (3 sliced and 3 diced)
1 large cauliflower cut up into large stalks
3 potatoes cut into big pieces
1 small bunch of mint leaves
1 large bunch of coriander leaves
3 cups of basmati rice (soak and partially cook in 3 cups of boiling water)

Preparation:
– Cut celery stalks into small diced pieces (this is a substitute for onions, so if you want you can use onions also).
– Cut the tofu into long rectangular pieces.
– Take a flat skillet and pour 2 tablespoons of oil on it and fry the tofu. Make sure you brown only two opposing faces of the rectangular pieces.
– In a big stock pot warm and put 4 tablespoons of oil. Fry the celery till its becomes a little brown. Put the cauliflower and potatoes into the pot and mix it well so that the remaining oil is soaked by the veggies. Add tofu after a min or so.
– Add Shaan’s Biryani masala and mix well. Cover the pot and let it cook for 5 mins.
– Add diced tomatoes and cover and cook for 5 more mins.
– Beat the yoghurt and add to the pot and cook for about 30 mins.
– Cover the surface of the cooked curry with sliced tomatoes.
– Cover with mint leaves and coriander leaves.
– Layer with partially cooked rice and cook for 1 hr more on very low heat.

Recipe courtesy Pinch who cooked the biryani this weekend.