Tofu Biryani, is a high-protein, vegan twist on the traditional biryani. With its perfect texture, aromatic whole spices, and the creamy richness of coconut yogurt, this dish is a perfect alternative to meat-based biryani.
Some people struggle with inclusion of tofu in their diet. However, such recipes help you enjoy festive and special occasions. It is very nutritious and satisfying. Whether cooked in an Instant Pot, pressure cooker, or deep pan, it’s a flavorful choice for any special occasion or a wholesome weekday dinner.
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Ingredients
For Marination
- Firm tofu
- Coconut yogurt
- Dried mint leaves
- Garam masala powder
- Curry powder
- Ginger garlic paste
- Salt
For Biryani
- Oil
- Whole spices( Cumin seeds,Bay leaves,Black cardamom,Green cardamom,Cloves,Black peppercorns)
- Onions (finely sliced)
- Ginger,garlic and green chillies
- Saffron strands soaked in warm coconut milk
- Basmati rice (soaked in water)
- Salt
Refer to recipe card for details.
How to make tofu biryani? (recipe video)
Step-by-Step Recipe with Pictures
Step 1 & 2 (Marination)
Mix coconut yoghurt, dried mint, garam masala powder, curry powder, and ginger garlic paste and salt. Then coat the tofu pieces and let them marinate.Keep this in the fridge for few hours.
Step 3 & 4 (Tempering Spices & Cook tofu)
Heat oil, add cumin seeds, cardamom, bay leaves, cloves, and peppercorns, then sauté until aromatic. Add onions with ginger,garlic and chillies, cook for 5 minutes.Add marinated tofu pieces and cook until coated.
Step 7 & 8 (Cooking Rice & Layering)
Meanwhile, bring water to a boil in a large pot. Add soaked basmati rice and salt. Cook until 70% done (about 7–8 minutes). Drain well
Step 9 & 10 (Saffron coconut Milk & Final Layer)
Drizzle saffron-infused coconut milk over the rice and top with fried onions before sealing the pot for slow cooking.
Cook on Slow Cook mode for 15 minutes in an Instant Pot.
For a stovetop pan, cover with a tight-fitting lid and cook on the lowest flame for 15 minutes. Serve warm
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Tofu biryani recipe
Ingredients
For Marination
- 300 gm firm tofu
- ¾ cup coconut yogurt
- 1 tablespoon dried mint
- ½ tablespoon garam masala powder
- ½ tablespoon curry powder
- 1 tablespoon ginger garlic paste
- ½ tablespoon salt
For Biryani
- 3 tablespoon oil
- 2 large onions finely sliced
- 1.5 cups basmati rice soaked in water for 30 minutes
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 green chilli optional,add if you like it spicy
- 7-8 saffron strands soaked in warm coconut milk/dairy milk
Whole spices
- 1 teaspoon cumin seeds
- 2 bay leaves
- 2 black cardamom pods
- 2 green cardamom pods
- 2 cloves
- 4 black peppercorns
- Salt to taste
Instructions
Soak and Marinate tofu
- Mix coconut milk or yogurt with spices, salt, and soya chunks. Marinate tofu pieces for at least 4 hours or overnight.
Cook Masala Base & Soya
- Heat oil in a heavy-bottom pot or Instant Pot. Add cumin seeds, bay leaves, black cardamom, green cardamom, cloves, and peppercorns.
- Sauté for 1–2 minutes until fragrant.
- Add onions with a pinch of salt and cook until golden brown. Stir in ginger paste, garlic paste, and green chillies.
- Add marinated tofu and cook for 8–10 minutes. Stir in chopped mint and coriander leaves.
Cook Rice Separately
- In a large pot, bring 5–6 cups of water to a boil with salt.
- Add soaked basmati rice and cook until 70% done (about 7–8 minutes).
- Drain completely.
Layer & Cook Biryani
- Layer the cooked rice over the tofu mixture.
- Drizzle saffron-infused coconut milk over the rice. Top with fried onions if desired.
- Instant Pot: Use Slow Cook mode for 15 minutes.
- Stovetop: Cover with a tight-fitting lid and cook on the lowest flame for 15–20 minutes.
Rest & Serve
- Let the biryani rest for 10 minutes before fluffing gently.
- Serve with onion coconut yogurt raita and lemon wedges.
Video
Variations
- Mushroom Soya Biryani: Add sliced mushrooms for extra texture.
- Green Peas Soya Biryani: Add green peas for color and sweetness.
- Veg Dum Biryani: Add assorted vegetables for a complete veg biryani experience.
- Gongura soya biryani: Spicy tangy twist with sorrel greens / gongura.
Substitutions
- Saffron → Replace with turmeric milk for a budget-friendly option.
- Coconut milk → Use milk with a splash of cream for richness.
- Tofu → Swap with soya granules or mini soya chunks for a different bite.
FAQ
A. Yes, cook the masala and rice as instructed, then layer and cook on low pressure for a few minutes.
A. Yes, tofu are rich in protein content and may help manage cholesterol levels and blood pressure.
Conclusion: This tofu Biryani Recipe combines the richness of traditional biryani with the nutrition of soy protein. With its meaty texture, fragrant long-grain basmati rice, and aromatic whole spices, it’s the best alternative to meat-based biryanis. Serve it with onion raita and a squeeze of lemon juice for a complete meal.
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