Tempayy Biryani
Prep Time
15 minsCooking Time
20 minsSERVES
4FOR 200 GMS OF TEMPAYY
INGREDIENTS
QTY UNITSTempayy cubes
200 GmTurmeric powder
1/4 TspKashmiri chilli powder
02 TspGinger garlic paste
02 TspSliced onions
02 NosTomato quarters
01 NosShahi jeera
1/4 TspCurd
1/2 CupSalt to taste
Green chillies
02 NosLemon juice
01 TspSoaked Basmati rice
200 GmChopped coriander
02 TspChopped mint
02 TspGhee
03 TspSaffron (optional)
Few strandsWHOLE GARAM MASALA
Cinnamon stick
1 NosCardamom
5 NosBay leaf
2 NosCloves
5 NosOil
3 TbspPrep:
Tempayy
- Unbox Hello Tempayy natural tempeh cubes (OR) Hello Tempayy Tawa Masala cubes.
- Marinate the cubes with turmeric powder, Kashmiri chilli powder, ginger garlic paste, curd and salt. Skip step 2 and 3 if using marinated cubes.
- Place it in the refrigerator for half an hour.
Other Prep
- Cut onions in slices and tomatoes in quarters.
- Chop fresh mint and coriander.
Cooking-
- 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 saute 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!
Get yourself ready for a quick tempeh lunch today and smash your nutrition goals!FOR 200 GMS OF TEMPAYY
INGREDIENTS
QTY UNITSTempayy cubes
200 GmTurmeric powder
1/4 TspKashmiri chilli powder
02 TspGinger garlic paste
02 TspSliced onions
02 NosTomato quarters
01 NosShahi jeera
1/4 TspCurd
1/2 CupSalt to taste
Green chillies
02 NosLemon juice
01 TspSoaked Basmati rice
200 GmChopped coriander
02 TspChopped mint
02 TspGhee
03 TspSaffron (optional)
Few strandsWHOLE GARAM MASALA
Cinnamon stick
1 NosCardamom
5 NosBay leaf
2 NosCloves
5 NosOil
3 Tbsp