DIRECTIONS :
Cut the tofu into small pieces.Fry with some oil for 2 minutes and keep in a bowl.
Soak the seeraga Samba Rice in water for 1 hour.Drain the water.
In a pan heat the vanaspathi and add all spices.Fry for a minute.Add mustard and curry leaves.
Add ginger garlic paste,green chillies,pudina,and sweet Onions.Fry for a minute.Add chopped tomatoes,fry for 2 minutes.
Add biriyani masala and fry.Add 1 litre of water to the mixture.Add tofu and soaked seeraga Samba Rice.Mix well.Cover and cook for 15 minutes on high flame.
When it comes to boil,stir one time.Donot stir continuously as it may break the texture of the rice.
Simmer and cook for another 10 minutes untill the rice gives out blobs and the oil comes to the surface.
Then add ghee to the surface.Add chopped coriander leaves.Cover and turn off the flame.
Rest for 10 minutes untill the rice gives out the gelatin.Even when there is no flame,the rice will cook itself for about 5-10 minutes with the heat absorbed during cooking.
So be careful.If overcooked,the rice will be tasteless and give out water in 6 hours spoiling the food.
If undercooked,the rice will be grainy without giving up its resin causing difficulty in eating and chewing and the feeling of fullness without the required food quantity leading to starvation.
If not expertised with rice cooking better opt for less time consuming products like wheat,cereals and pulses.Or lighter varieties of rice like basmathi rice which are easily digestible.
Ok,may pass the sorrow and Tofu Biriyani is ready to serve with Onion Raitha,Cucumber Carrot Salad.
Vegetable Biryani with Mushrooms ,Carrots ,Beans,Peas,Cauliflower,Capsicum,Cabbage.
