1 pack Tofu
1 cup Basmati Rice
2 medium size Carrots ,sliced
1/2 cup Peas
1/4 cup green pepper , sliced
2 tbsp Olive oil
2 cups Water
1 tbsp Salt
2-3 green chilies
1 medium onion, sliced
1 tbsp ginger garlic paste
1 Cinnamon stick
3 Bay leaves
4-5 Cloves
2 Cardamom
1 tsp. cumin seeds
coriander leaves to garnish
1.Wash all vegetables and cut them in slices.
2.Wash Basmati Rice with clean water and soak in water for 10 minutes.
3.Cut tofu into small pieces. I have used frozen tofu, so I have to keep it at normal temp for long time or you can thaw tofu once out of freezer.
4.Heat pan on medium flame and put olive oil. Add cumin seeds, cloves, bay leaves, cardamom, cinnamon stick and stir little.
5.Add green chilies and sliced onion. Cook til onion turns little pink. Add ginger garlic paste. Saute the mixture for few seconds till rawness of ginger garlic goes away.
6.Add carrots, peas and green pepper.(You can add many more veggies of your choice)
7.Stir all veggies with all spices and add soaked basmati rice (drained from water).Add 1 1/2 cups hot water into this rice.
8.Add salt and keep lid on pan. Let it cool for 8-10 minutes with medium flame.
9.After 5 minutes and rice half cooked, add tofu pieces, so tofu will get flavors of rice and spices while in cooking process.
10.Once rice is cooked nicely, switch off the flame and garnish with coriander leaves.
