Pulao with pomegranate and tofu is a beautiful and colorful rice dish with green peas, pomegranate, pan roasted tofu and lots of dry nuts and fruits.
Basmati rice cooked with onions, carrots, green peas and warm spices like whole cinnamon, cardamom, cloves and then mixed with pomegranate seeds and pan fried spicy firm tofu. In this pulao, extra firm tofu is coated with few spices and lightly fried to golden perfection. The pomegranate and tofu may sound weird together, but they make a pretty tasty combination in this pulao.
This pulao with pomegranate and tofu is an easy and quick recipe and quite healthy too. It is a complete meal in its own but you can serve this with your favorite raita or chutney.
Pulao with Pomegranate and Tofu
Difficulty: Medium15
minutes30
minutesPulao with pomegranate and tofu is a beautiful and colorful rice dish with green peas, pomegranate, pan roasted tofu and lots of dry nuts and fruits.
Ingredients
1 Tbsp of oil / ghee
1 cinnamon
2 cardamom pods
6 cloves
10 black peppercorns
1 large onion, sliced
2 medium carrots, thinly sliced
1/2 cup of green peas
1 cup of white basmati rice
2 cups of water, rinsed and soaked for 20 minutes
1 Tbsp of cashews
1 Tbsp of raisins
Salt to taste
- For Tofu :-
250 gms of extra firm tofu, cut into 1/2-inch cubes
1/2 tsp of red chilly powder
1/4 tsp of turmeric
1/2 tsp of garam masala or curry powder
Salt to taste
1/2-1 Tbsp of oil
- Other:
1/2 cup of pomegranate seeds
Directions
- Drain the tofu well and blot it completely dry. Then cut the tofu into 1/2-inch cubes. Mix chilly powder, turmeric, garam masala and salt in a small bowl.
- Now coat the tofu with the chilly powder mixture. Heat oil in a wide nonstick pan and roast the tofu until golden brown on every side.
- For rice, heat oil in a big wide pan like a dutch oven and add cinnamon, cardamom, cloves, peppercorns and saute for a minute or until it is fragrant.
- Add the cashews and saute until golden brown, then take out the cashews and keep aside.
- Now add onion and saute until it is light brown, then add carrots, peas, salt, and rice and sauté for a minute.
- Now add water, cashews, raisins and let it come to a boil over medium-high heat.
- Turn down the heat to medium and put on the lid and cook the rice until it is done.
- Let the rice cool down a bit then fluff it with a fork and garnish it with pomegranate and tofu. Pulao with pomegranate and tofu is done.
