Tofu Biryani

This recipe method requires a cast-iron Dutch oven

Marinade

• 2 packages of tofu (~2 lbs)
• 2 tsp biryani masala
• 1 minced serrano pepper
• 1 TBSP minced garlic
• 1 TBSP minced ginger
• 2 TBSP olive oil
• 1 TBSP chili powder
  
• 1/2 tsp ground turmeric
• 1/4 cup minced mint leaves
• 2 TBSP lemon juice
• 3/4 cup plain Greek yogurt

Caramelized Onions

• 4 TBSP ghee
  
• 1 large yellow onion

Rice

• 2 TBSP ghee
• 2.5 cups basmati rice
• 1 cheesecloth spice bag
• 1 tsp black cumin seeds
• 2 bay leaves
• 1 star anise
• 4 green cardamom pods
• 8 cloves
• 1 strand of mace
• 1.5 TBSP salt

Garnish

• 1/4 cup cilantro
• 1/4 cup mint
• 1 tsp saffron strands
• 4 TBSP milk warm
• 4 TBSP ghee

1) Make the marinade the night before. Combine all marinade ingredients. Break the tofu up into a ground beef-like consistency with a fork while you combine.

2) On the day of - rinse and drain the basmati rice 2-3 times, then add 4 cups of water and let it soak for 20 minutes.

3) Fry onions in ghee in a Dutch oven until they turn a golden brown color. Save the onions for later - the onions can be made the day before and stored in a mason jar if desired.

4) Add rice ingredients to 8 cups of water and bring to a boil. A cheesecloth bag can be used for the spices for easy removal later. Lower the heat to a simmer (a good low simmer for my stove is "4") for 6 minutes. The rice should be parboiled, or about 90% cooked. Drain the rice and reserve.

5) Add the entire tofu marinade, along with 1/4 of the cooked caramelized onions, to the Dutch oven with ghee left over from cooking the onions. Cook, stirring the tofu periodically, on the low heat setting for 10 minutes.

6) Layer the cooked rice (must still be fresh/hot) over the tofu. Top with caramelized onions, ghee, and saffron infused milk.

7) Cover the pot with the heavy Dutch oven lid. Cook on low heat for 20 minutes. Turn off the heat, DO NOT OPEN THE LID, and let finish cooking on the hot stove eye for another 10 minutes.

8) After 10 minutes, open the pot and garnish with cilantro and mint. 

9) Let stand for 5 minutes, then fluff the rice layer and serve.

Recipe stolen and adjusted from here.