Tofu Pulao

Ingredients

Tofu – 200 gm cut into cubes

Basmati rice – 3 cups

Water – 6 cups

Ghee – 3 tsp

Oil – 2 tbsp

Cumin seeds – 1 tsp

Bay leaf – 1

Cloves – 6

Star anise – 1

Mace – 1 piece

Cardamom – 5

Cinnamon – 2 ” piece

Onions – 2 medium chopped

Green chillies – 4 sliced

Ginger-garlic paste – 3 tsp

Potatoes – 1 cup diced

Carrots – 1 cup diced

Capsicum – 1 diced

Tomatoes – 2 chopped

Biriyani masala – 1 tsp

Chilly powder – 1 tsp

Turmeric powder – 1/2 tsp

Garam masala – 1/2 tsp

Maggi veg / chicken cubes – 2 small crushed

Salt – to taste

Coriander leaves – 2 tbsp chopped

Method

Wash and soak the rice in water for 30 minutes.  Heat ghee in a pressure cooker and fry the tofu cubes.  Keep them aside.  Add oil and splutter cumin seeds.  Add the whole spices followed by onions and green chillies.  When the onions turn light brown in color, add the vegetables and the spice powders.  Fry them for a minute and add crushed Maggi cubes, water and salt.  Now drain the rice and put it into the cooker.  Cook for 4 minutes on a low flame after the first whistle.  When it cools down, add the fried tofu and chopped coriander leaves.  Serve yummy ‘Tofu Pulao’ with any side dish of your choice.  Cheers!