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Ingredients: |
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Directions: |
1)Rinse and soak the rice for 1/2 hour. 2)Heat oil, sauté onions, remove onions and add tofu. Brown well and add 1 c water, salt and pepper. Bring to a boil, cover and simmer until tender. Remove tofu and put in a warm place. Grind the onions to a pulp, add them to the broth and stir well. 3)Meanwhile cut carrots into matchsticks. Heat oil in a new pan and add the carrots. Cook until lightly browned and tender (for tough carrots add a little water). Remove carrots and add the raisins, cook until they begin to swell. R 4)Boil 5 c water. Drain the rice and add to the boiling water. Parbroil for 3 min before draining. Put the rice in a large casserole dish and sprinkle with char masala and saffron. Pour ¾ c of the tofu juices over the rice and stir once. Place cooked tofu on one side and carrots and raisins on the other. 5)Cover place in a preheated oven at 300 F for 45 min. |
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