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For TWO servings:
* cumin seed 1/2 tsp
* bay leaves, 2
* cloves, 2
* pepper corn, 1/4 tsp
* cinnamon, pinch
* turmeric, .5 tsp
* paprika, 1 tsp
* garlic cloves, 1 minced
* 1 tsp minced ginger
* garam masala, 1 tsp
* salt, 1 tsp
* cardamom, ground, 1/8 tsp
* cashews, 1 T
* raisins, 5
* Tofu extra firm, 396 g
* spray oil, 5
* 1 cup cooked rice
* 119 g bell pepper
* peas and carrots from frozen, 70 g
* red onion, 70 g
This isn’t authentic, but turned out delicious. I gathered all the spices from different biryani recipes and tried to follow some of the steps, but in the end just did it my own way.
I mixed all the dry spices and added them to a pan with spray oil then tossed in the onion with more spray oil. Separately pan fried the peas and carrot with bell pepper and then add them and the raisins and cashews to the onion with rice and finished with some more spray oil. I had some spices left over and added them to some pan fried tofu.