Vegetable biryani with orange tofu | ProVeg International

Ingredients

• 125 g wholegrain basmati rice
• ¼ cauliflower
• 2 vine tomatoes
• ¼ broccoli
• ½ sweet potato
• 150 ml water
• 1 tbsp olive oil
• ½ tsp ground cardamom
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 5 cloves of garlic
• 1 bay leaf
• 1 cinnamon stick
• 50 g cashew nuts
• 40 g raisins
• 200 g soya yoghurt
• 200 g natural tofu
• 2 tbsp olive oil
• Juice of 2 oranges
• 1 tsp dried rosemary
• ¼ tsp ground turmeric
• Salt (as desired)
• 1 bunch cilantro (for garnish, washed and freshly plucked)