Vegetable biryani with orange tofu

Soak the basmati rice in plenty of water overnight.

The next day, first prepare the vegetables. Break the cauliflower into florets and wash them. Wash the vine tomatoes, remove the stalks, and roughly dice them. Break the broccoli into florets and wash. Peel the sweet potato and cut into cubes.

Drain the basmati rice and simmer with 150 ml water for 10 minutes with the lid on. Then leave to swell until the vegetables are cooked. The rice will not yet be fully cooked.

Roast the cauliflower and vine tomatoes with the olive oil and spices. Turn down the heat and cook the vegetables slowly for 3–4 minutes, with the lid on. Add the broccoli and sweet-potato cubes and remove the pan from the heat. Add the cashews, raisins, and yogurt and stir in.

Remove two thirds of the seasoned vegetables from the pot. Spread half of the rice over the vegetables in the pot. Then add a third of the vegetables, cover with the remaining rice and finish with the remaining vegetables. Close the lid and let the biryani cook on a low heat for 8 minutes.

While the biryani is simmering, cut the tofu into cubes and fry in the olive oil until brown. Gradually add the orange juice and let it reduce. Add the rosemary and turmeric powder and season with salt. Continue frying, deglaze again, and reduce. Repeat until the juice has fully dissolved. Don't move the tofu around too much; turn it only occasionally, until it has browned on all sides.

Remove the cloves, bay leaf, and cinnamon stick from the biryani. Quickly garnish the vegetable biryani with the freshly plucked cilantro and serve with the orange tofu. Enjoy your meal!