Tofu Green Pulao Recipe
Light, fragrant, and packed with wholesome vegetables and tofu, this Tofu Green Pulao is the perfect blend of flavors and nutrition. A delicious, vegetarian dish, it’s ideal for lunch or dinner, and pairs wonderfully with a refreshing raita.
Ingredients
| Ingredient | Quantity |
|---|---|
| Spinach leaves (Palak), finely chopped | 1 cup |
| Methi leaves (Fenugreek), finely chopped | 1 cup |
| Coriander (Dhania) leaves, finely chopped | ½ cup |
| Mint leaves (Pudina), finely chopped | ½ cup |
| Spring onion greens, finely chopped | ½ cup |
| Green peas (Matar) | ½ cup |
| Green bell pepper (Capsicum), finely chopped | 1-2 medium |
| Green beans (French beans), finely chopped | ½ cup |
| Tofu, cut into cubes | ½ cup |
| Green chillies, finely chopped | 4 |
| Cumin seeds (Jeera) | ¼ teaspoon |
| Ghee | 1 tablespoon |
| Sunflower oil | As needed |
| Cinnamon stick (Dalchini) | 2-inch piece |
| Black cardamom (Badi Elaichi) | 2 pods |
| Cardamom (Elaichi) pods | 4 pods |
| Cloves (Laung) | 6 |
| Bay leaves (Tej Patta) | 2 |
| Cashew nuts, halved | 1 tablespoon |
| Basmati rice | 1 cup |
| Salt | To taste |
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 60 minutes
Servings: 4
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Instructions
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Prepare the rice: Start by washing the basmati rice thoroughly. Soak it in water for about 30 minutes. After soaking, drain the water using a muslin cloth or fine sieve and set the rice aside.
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Make the green puree: While the rice soaks, prepare the green puree by adding spinach leaves, methi leaves, coriander leaves, and green chillies into a blender. Blend until smooth. The combination of these fresh herbs creates the vibrant, aromatic base of this dish.
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Heat the cooking base: In a pressure cooker, heat a tablespoon of ghee along with a bit of sunflower oil over medium heat. Once the oil is hot, add cumin seeds, cinnamon stick, black cardamom, cardamom pods, cloves, and bay leaves. Let the spices release their fragrant oils and become slightly roasted.
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Add tofu and cashews: Add the tofu cubes and cashew nuts to the cooker. Stir-fry the tofu for 20 seconds, allowing it to absorb the spice aromas and take on a slightly golden color.
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Vegetables go in: Next, add the chopped green bell pepper, green peas, French beans, spring onion greens, and any other vegetables you’re using. Stir-fry them for a few minutes until they begin to soften and combine with the spices.
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Stir-fry rice: Add the soaked and drained basmati rice to the cooker. Stir everything together for a minute, allowing the rice to coat in the ghee and spices.
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Add the green puree: Pour in the prepared green puree and cook it for about a minute, letting the flavors meld together. The green mixture will add depth of flavor and color to the rice.
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Cook the pulao: Add 2-3 cups of water, depending on the desired consistency and moisture level. Stir well, ensuring all ingredients are evenly mixed. Close the pressure cooker with the lid and let it cook for 2-3 whistles. After cooking, allow the pressure to release naturally before opening the lid.
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Final touch: Once the pulao is ready, open the lid and fluff the rice gently with a fork to separate the grains. Garnish with freshly chopped coriander leaves for a burst of fresh flavor and a pop of green.
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Serve: Serve the Tofu Green Pulao hot in a bowl. It pairs perfectly with Burani Raita or any raita of your choice, making it a complete and nutritious meal for a weekday lunch or dinner.
Tips for Perfect Tofu Green Pulao
- Vegetable Variations: Feel free to add or omit vegetables according to your preferences. Carrots, peas, or even potatoes work great in this recipe.
- Rice Texture: If you prefer fluffier rice, ensure not to overcook it in the pressure cooker. Let it rest for a few minutes after the pressure is released.
- Spice Level: Adjust the green chillies based on your spice tolerance. For a milder version, you can reduce the number of chillies or deseed them before blending.
This Tofu Green Pulao is a wholesome and flavorful dish that combines the richness of tofu with the freshness of green herbs and vegetables. It’s not just nutritious but also visually appealing with its vibrant green color. Perfect for vegetarians and anyone seeking a healthy, satisfying meal, this dish offers a unique twist on traditional pulao with the addition of tofu and greens. Enjoy it with a cooling raita or just as it is for a delightful, filling meal.
Feel free to get creative with the herbs and spices, or even experiment with other plant-based protein options like tempeh or seitan for a slightly different texture. The beauty of this recipe lies in its versatility and balance of flavors!
