Tofu Green Pulao

Name: Tofu Green Pulao
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Cuisine: Indian
Ingredients: 1 cup Spinach (1 cup Spinach Leaves (Palak) finely chopped); 1 cup Fenugreek Leaf (1 cup Methi Leaves (Fenugreek Leaves) finely chopped); ½ cup Cilantro (1/2 cup Coriander (Dhania) Leaves finely chopped); ½ cup Mint (1/2 cup Mint Leaves (Pudina) finely chopped); ½ cup Spring Onion Greens (1/2 cup Spring Onion Greens finely chopped); ½ cup Green Peas (1/2 cup Green peas (Matar)); 12 pieces Green Bell Pepper (12 Green Bell Pepper (Capsicum) finely chopped); ½ cup Green Beans (1/2 cup Green beans (French Beans) finely chopped); ½ cup Tofu (1/2 cup Tofu cut into cubes); 4 pieces Green Chili (4 Green Chillies finely chopped); ¼ tsp Cumin Seeds (1/4 teaspoon Cumin seeds (Jeera)); 1 tbsp Clarified Butter (1 tablespoon Ghee); 0 pieces Vegetable Oil (Oil as required); 2 pieces Cinnamon Stick (2 inch Cinnamon Stick (Dalchini)); 4 pieces Cardamom (4 Cardamom (Elaichi) Pods/Seeds); 6 pieces Cloves (6 Cloves (Laung)); 2 pieces Bay Leaves (2 Bay leaves (tej patta)); 1 tbsp Cashew (1 tablespoon Cashew nuts halved); 1 cup Basmati Rice (1 cup Basmati rice); 0 pieces Table Salt (Salt to taste)

A fragrant Indian rice dish with tofu, green vegetables, and herbs, cooked in a pressure cooker with aromatic spices.

60 minIndian

Servings4

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Vegetarian
Gluten Free
Pescatarian
Halal

Ingredients

For 4 servings

Spinach1 cup · 1 cup Spinach Leaves (Palak) finely chopped
Fenugreek Leaf1 cup · 1 cup Methi Leaves (Fenugreek Leaves) finely chopped
Cilantro½ cup · 1/2 cup Coriander (Dhania) Leaves finely chopped
Mint½ cup · 1/2 cup Mint Leaves (Pudina) finely chopped
Spring Onion Greens½ cup · 1/2 cup Spring Onion Greens finely chopped
Green Peas½ cup · 1/2 cup Green peas (Matar)
Green Bell Pepper12 pieces · 12 Green Bell Pepper (Capsicum) finely chopped
Green Beans½ cup · 1/2 cup Green beans (French Beans) finely chopped
Tofu½ cup · 1/2 cup Tofu cut into cubes
Green Chili4 pieces · 4 Green Chillies finely chopped
Cumin Seeds¼ tsp · 1/4 teaspoon Cumin seeds (Jeera)
Clarified Butter1 tbsp · 1 tablespoon Ghee
Vegetable Oil0 pieces · Oil as required
Cinnamon Stick2 pieces · 2 inch Cinnamon Stick (Dalchini)
Cardamom4 pieces · 4 Cardamom (Elaichi) Pods/Seeds
Cloves6 pieces · 6 Cloves (Laung)
Bay Leaves2 pieces · 2 Bay leaves (tej patta)
Cashew1 tbsp · 1 tablespoon Cashew nuts halved
Basmati Rice1 cup · 1 cup Basmati rice
Table Salt0 pieces · Salt to taste

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Steps

1Wash and soak basmati rice for 30 minutes and then strain the water using muslin cloth and keep it aside.
2In a blender combine spinach leaves, fenugreek leaves, coriander leaves, green chilies and blend till it forms a smooth puree.
3Add oil and ghee in a pressure cooker, once hot; add cumin seeds, bay leaves, cardamom pods, cloves, cinnamon stick.
4After they begin to roast, add tofu cubes, cashew nuts and fry for about 20 seconds.
5Now add green bell pepper, green peas, green beans, finely chopped spring onion greens and soak basmati rice. Stir fry for a minute.
6Add the prepared green puree and let it cook for a minute. Add 2 to 3 cups of water and mix everything well.
7Close the cooker with a lid and let it cook till the cooker release 2 to 3 whistles. Once done, let the pressure release normally.
8Open the lid, serve it in a bowl and garnish it with chopped coriander leaves.