Recipe – Vegan Sindhi Biryani

This is a delicious Pakistani biryani. I had to make this when I saw we had some cooked
rice left over from a meal yesterday.
Vegan Sindhi Biryani
Takes 25 mins to prepare
Serves 6 lucky people

vegetable oil
1 medium onions, finely sliced
500g Firm Tofu
3 tbsp grated ginger
1 tbsp crushed garlic
1 tbsp chilli powder
2 tsp turmeric
2 tsp sweet paprika
1 tbsp ground coriander
2 heaped tsp ground cumin
2 tsp cumin seeds
10 cloves
2 cinnamon sticks
14 green cardamom pods
5 bay leaves
10 dried figs
500 g cooked basmati rice
3 medium tomatoes
1 handful of coriander, chopped
1 handful of mint, chopped
25 g sultanas
25 g almonds
25 g walnuts
25 g cashew nuts

Heat a little vegetable oil in a large saucepan and fry the onion until golden brown.
Fry the tofu until lightly brown
Stir in the ginger and garlic, ground spices, whole spices, bay leaves, dried figs. Add 250 ml of water.
Combine the tofu, tomato, coriander and mint. Add one-third of the tomato mixture.
Add the cooked rice then the remaining tomato mixture then sprinkle over the sultanas and nuts. Serve immediately.

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