02/08/2026
TOFU BIRIYANI - A step-by-step guide to the best rice dish in the world
INSPIRED BY
Ingredients
* 2 large red onions, sliced thin
* 1/2 cup vegetable oil for frying
* 1 brick of extra firm tofu, sliced into slabs
* 1/4 cup non-dairy plain yogurt
* 1 tsp chilli powder
* 1/2 tsp ground turmeric
* 1 tsp garam masala
* 1 tbsp ground ginger
* 6 garlic cloves, minced
* Juice of 1 lemon
* 2 fresno chillis
* 2 cinnamon sticks
* 2 tsp cumin seeds
* 6 cloves
* Salt to taste
* 1 bunch mint
* 1 bunch coriander
* 1 cup basmati rice
Method
1. Start by making the crispy onions by heating up the oil in a saucepan over a medium high heat and frying the sliced onions in batches until golden brown.
2. Next, sear off the tofu by heating a large pan over medium heat with a splash of vegetable oil. While it’s heating up, score the tofu slabs to create texture, and then sear the tofu in the preheated pan for 5 minutes a side. Then, make your marinate, by adding 1/3 of the yoghurt, chilli powder, turmeric, garam masala, ginger, garlic, one cinnamon stick, 1 fresno chilli sliced thin, 1 tsp cumin seeds, 4 cloves and a tsp of salt in a large pot. Mix well and add the seared tofu, marinate for 4-24 hours.
3. With the rice, rinse it twice then soak it in water for 40 minutes
4. In a large pot, half filled with water, add 1 tbsp salt, 1 fresno chilli sliced lengthways in half, 1 cinnamon stick, 2 cloves and 1 tsp cumin seeds and bring to a simmer.
5. Add the soaked rice to the simmering water, stir once and cook for 6-8 minutes or until its just cooked.
6. Remove the rice from the water and set aside.
7. Place half the marinated tofu into a large dutch oven, over a high heat and cook for 5 minutes.
8. Sprinkle half of the rice on the tofu in the pot.
9. Next, add a layer of the crispy onions, some mint and coriander.
10. Place the rest of the tofu and repeat with the rice, crispy onions and herbs.
11. Cover with a lid, and turn it down to very low for 30 minutes. Take from the heat and let it rest for 20 minutes before taking the lid off and serving. Enjoy!
