Vegan Indian Breakfast Feast: Delectable Mushroom Biryani with Spiced Tofu and Aloo Tikki

Allergens

None, this recipe is vegan-friendly and free from common allergens.

Ingredients

• 1 cup basmati rice
• 1/2 cup mushrooms, sliced
• 1/4 cup green peas, frozen
• 1/4 cup cashews, roughly chopped
• 1/4 cup raisins
• 8 oz firm tofu, diced
• 1 tbsp oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 2 tomatoes, pureed
• 1/2 tsp turmeric
• 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp cayenne pepper
• Salt to taste
• Fresh cilantro, for garnish

Instructions

1. Rinse the basmati rice and soak it in water for 30 minutes. Then, drain and set aside. Heat oil in a pan over medium heat. Add onion, garlic, and ginger. Sauté until onions turn golden brown. Add turmeric, cumin, coriander, cayenne pepper, and salt. Cook for 1 minute, stirring constantly. Add pureed tomatoes and cook for another 2 minutes, or until the mixture thickens. Stir in the sliced mushrooms and frozen peas. Cook for about 3 4 minutes, or until mushrooms are tender. In a separate pan, add tofu cubes and sauté over medium heat until golden brown. Drain the soaked rice and add it to the mushroom mixture, stirring well to combine. Cook for about 10 minutes or until the rice has absorbed all the liquid. Garnish with chopped cilantro before serving. Prepare Aloo Tikki by combining boiled potatoes, spices, and herbs in a food processor, then shape into patties and pan fry until golden brown. Serve alongside the Mushroom Biryani.

Chef’s Insight

To enhance the mouthfeel of the dish, add a pinch of saffron to the biryani for a richer aroma and flavor.

Notes

This recipe can be prepared gluten-free by using a curry powder that doesn't contain any wheat or barley-based ingredients.