• Boil water for Rice and add ghee, salt, mint, bay leaf and coriander.
• Once the water comes to a boil, add rice.
• In another pan, heat oil and sauté cinnamon stick, cardamom, cloves, green chilli, ginger garlic paste along with turmeric and chilli powder with some water mixed together. Cook for 1 min.
• Add sliced onions and fry till they turn golden brown.
• Add tomatoes and cook till the oil leaves the pan.
• Now add, marinated tempeh and cook till it starts to sizzle.
• Add lemon juice. Post that put a tawa underneath.
• Once the rice is 50 % cooked, pour it on top of the tempeh mixture.
• Add chopped mint, coriander and ghee.
• Cover with a lid and cook for 10 mins.
• Remove the lid and serve hot.

TEMPEH BIRYANI RECIPE| TRY EASY BIRYANI RECIPE FROM HELLO TEMPAYY

Tempeh is one of the best natural vegetarian sources of protein with a high protein and fibre content thanks to the natural fermentation process. For even the most inexperienced cook, the preparation of Tempeh is simple: simply unbox and use as cubes or mince the Tempeh, season/ marinate it liberally with your choice of spices, and sautee the Tempeh with a bit of oil for five to seven minutes. 

Tempeh is plant-based, dairy-free, and gluten-free, with 19 grams of protein per 100 grams and only 1.6 grams of net carbs. 

It has a mild nutty flavour and a slightly spongy, solid texture. Because the tempeh cubes absorb flavours well, we recommend seasoning even the flavoured cubes if you want the flavour to pop.

Thanks to the porous nature of tempeh, it absorbs the flavours of whatever it's mixed with and helps make a tempeh biryani that is quick to cook yet packs a savoury punch. 

If you want the original taste of biryani but want to make it at home, we are here with a quick vegetarian biryani recipe for you to savour at lunch or at dinner!