Name: Egg Biryani, without the eggs
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Ingredients: For the biryani rice:; 1 cup long-grain rice like basmati, soaked in cold water for at least 30 minutes, then drained; 1 red onion, thinly sliced; 1 tbsp ginger garlic paste; 2 bay leaves; 4 pods of green cardamom; 2 pods of brown cardamom; 1- inch stick of cinnamon; 1 tsp caraway seeds (shahi jeera); 1 tbsp biryani masala powder (some of these can by spicy, so adjust per your taste); 1/4 tsp turmeric powder; 2 green serrano chilies (optional-- you already have some heat from the biryani masala); 1/2 cup mint leaves (finely chopped); 1/4 cup coriander leaves (finely chopped); Cashew "yogurt" made by blending together 1/4 cup cashew nuts and 1/2 cup water with juice of 1/2 large lemon; 1 tbsp vegetable oil; Salt to taste; For the tofu "eggs"; 1 12- oz block of extra-firm tofu (cut into small cubes); 1/4 tsp biryani masala; 1/2 tsp ginger garlic paste; 1/8 tsp turmeric; 2 tsp coriander powder; 1 tsp cumin powder; 1/4 cup chickpea powder or besan; Oil to shallow-fry the tofu; Salt to taste