Biryani with Tofu
In India, this traditional rice dish can take hours to prepare, with warm spices wafting from food stalls along the streets. We can't resist the warm Indian spices but don't have hours to cook, so we created a shortcut version featuring pan-fried tofu, crunchy cashews, and sweet golden raisins.
Servings
Produce
Garlic (Organic)
4 2 Clove
Yellow Onion (Organic)
0.5 0.25 Whole
Carrot (Organic)
6 3 oz
Red Potato
12 6 oz
Spinach (Organic)
4 2 oz
Bay leaves
1 0.5 Whole
Protein & more
Basmati rice
1 0.5 cup
Cashews
1.5 0.75 oz
Golden Raisins
1.5 0.75 oz
Extra firm tofu
1 0.5 Package
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Cumin powder
1 0.5 teaspoon
Turmeric, ground
1 0.5 teaspoon
Coriander powder
1 0.5 teaspoon
Cinnamon powder
1/2 0.25 teaspoon
Black pepper
1/2 0.25 teaspoon
Cardamom powder
1/2 0.25 teaspoon
Ground ginger
1/2 0.25 teaspoon
Nutmeg
1/4 0.125 teaspoon
Prep ahead (optional)
a. Peel carrots, ¼” dice or coins. b. ¼” dice yellow onion. c. ½” dice red potatoes. d. Chop large spinach leaves bite-sized, leave small ones whole. e. Mince garlic.
Instructions
1
Cook biryani:
a. In a large saute pan over medium-high heat, add 1 tbsp olive oil. Add garlic (mince), yellow onion (¼” dice), and ¼ tsp salt; cook until onion is translucent, about 2 minutes.
b. Add carrots (½” dice or coins), potatoes (½” dice), and biryani spice mix. Cook about 2 minutes, stirring constantly.
c. Add basmati rice and golden raisins; stir to coat rice in spices.
d. Add 2½ cups water (1¼ cups for 2-person portion) and fresh bay leaf. Increase heat and bring mixture to a low boil.
e. Reduce heat to medium-low, cover, and allow to cook at a medium simmer for 20-25 minutes, or until water is absorbed and rice is tender. If mixture dries out before rice is tender, simply add ¼ cup water and continue cooking.
f. Remove from heat and stir in spinach (chop leaves bite-sized).
g. Salt to taste.
2
Meanwhile, toast cashews and cook tofu:
a. Drain and rinse extra firm tofu. Using paper towels, press as much water out as possible. Chop tofu into ½-1” cubes.
b. Add cubes to bowl; season with ½ tsp salt and toss with ¼ cup cornstarch. Set aside.
c. In a large sauté pan over high heat, toast cashews (rough chop), about 2 minutes. Remove from pan and set aside.
d. In the same sauté pan over medium-high heat, add 1-2 tbsp olive oil. Add tofu. Cook until golden and crispy, 2-3 minutes per side.
3
Serve:
a. Divide biryani among plates. Top with tofu pieces.
b. Garnish with toasted cashews. Pour the wine and enjoy.
Chef's notes
You have many options for adding some more heat to the spice mix, including red pepper flakes, black pepper, and Kashmiri chili powder.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX