Kimchi Biryani with Crispy Tofu

Name: Kimchi Biryani with Crispy Tofu
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 14 oz (400 g) extra-firm tofu, pressed for 20 minutes, cut into ¾-inch (2 cm) cubes; ¼ cup (60 g) plain full-fat yogurt, whisked smooth (use unsweetened plant yogurt for vegan); 2 tsp (4 g) garam masala; ½ tsp (1½ g) ground turmeric; 1 tbsp (6 g) gochugaru (Korean chili flakes); 2 tsp (12 g) fine sea salt, divided: ½ tsp for tofu, 1 tsp for rice water, ½ tsp for onions and kimchi; 5 tbsp (75 ml) neutral oil (avocado or sunflower), divided: 3 tbsp for tofu, 2 tbsp for onions; 2 cups (370 g) aged basmati rice, rinsed in 4–5 changes of water until mostly clear, then soaked in cold water 30 minutes and drained; 8 cups (1900 ml) water, for parboiling; 4 green cardamom pods, lightly crushed; 1 piece (5 g) cinnamon stick, about 2 inches (5 cm); 2 bay leaves; 2 (400 g) large yellow onions, thinly sliced into half-moons; 5 cloves (15 g) garlic, finely grated; 1 tbsp (10 g) fresh ginger, finely grated; 2 cups (300 g) sour napa cabbage kimchi, roughly chopped into ½-inch (1 cm) pieces, plus ¼ cup (60 ml) of its brine reserved; 1 tbsp (18 g) gochujang; 1 tsp (2 g) garam masala, added to the masala (separate from the tofu); 3 tbsp (42 g) ghee or unsalted butter, melted; ¼ cup (60 ml) warm milk, warmed, for soaking the saffron (use warm water or oat milk for vegan); 1 pinch (0.2 g) saffron threads, crumbled into the warm milk (optional); 2 tbsp (18 g) white sesame seeds, toasted in a dry skillet until golden; 3 (45 g) scallions, thinly sliced; ½ cup (10 g) fresh cilantro, leaves and tender stems, roughly chopped; 1 tsp (5 ml) toasted sesame oil

From the MyKitchenBank Kitchen

Fragrant basmati layered with crispy garam masala tofu, caramelized onions and tangy-spicy kimchi, steamed dum-style and finished with toasted sesame seeds. A Korean-Indian fusion one-pot that is bold, savory and vegetarian.

Prep: 30 min
Cook: 50 min
Wait: 45 min
Total: 2 hr 5 min
Makes: 4 generous servings (about 6 cups / 1.4 L cooked biryani)

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Ingredients

4 servings

For the tofu
14 oz (400 g) extra-firm tofu, pressed for 20 minutes, cut into ¾-inch (2 cm) cubes
¼ cup (60 g) plain full-fat yogurt, whisked smooth (use unsweetened plant yogurt for vegan)
2 tsp (4 g) garam masala
½ tsp (1.5 g) ground turmeric
1 tbsp (6 g) gochugaru (Korean chili flakes)
2 tsp (12 g) fine sea salt, divided: ½ tsp for tofu, 1 tsp for rice water, ½ tsp for onions and kimchi
5 tbsp (75 ml) neutral oil (avocado or sunflower), divided: 3 tbsp for tofu, 2 tbsp for onions
For the rice
2 cups (370 g) aged basmati rice, rinsed in 4–5 changes of water until mostly clear, then soaked in cold water 30 minutes and drained
8 cups (1900 ml) water, for parboiling
4 green cardamom pods, lightly crushed
1 piece (5 g) cinnamon stick, about 2 inches (5 cm)
2 bay leaves
For the masala
2 (400 g) large yellow onions, thinly sliced into half-moons
5 cloves (15 g) garlic, finely grated
1 tbsp (10 g) fresh ginger, finely grated
2 cups (300 g) sour napa cabbage kimchi, roughly chopped into ½-inch (1 cm) pieces, plus ¼ cup (60 ml) of its brine reserved
1 tbsp (18 g) gochujang
1 tsp (2 g) garam masala, added to the masala (separate from the tofu)
For layering
3 tbsp (42 g) ghee or unsalted butter, melted
¼ cup (60 ml) warm milk, warmed, for soaking the saffron (use warm water or oat milk for vegan)
1 pinch (0.2 g) saffron threads, crumbled into the warm milk (optional)
To finish
2 tbsp (18 g) white sesame seeds, toasted in a dry skillet until golden
3 (45 g) scallions, thinly sliced
½ cup (10 g) fresh cilantro, leaves and tender stems, roughly chopped
1 tsp (5 ml) toasted sesame oil

Equipment (6)

Large heavy-bottomed pot with tight lid, 5-quart (4.7 L)
Large nonstick or cast-iron skillet, 12-inch (30 cm)
Medium bowl for marinating
Fine-mesh strainer
Small dry skillet for toasting sesame seeds
Clean kitchen towel or foil for sealing the lid

Steps

Before you start

Rinse and soak the basmati for at least 30 minutes; this keeps the grains long and unbroken.
Press the tofu for 20 minutes (wrap in a clean towel under a heavy pan) so it fries crisp instead of steaming.
Use well-fermented, sour kimchi if you can; fresh kimchi gives a milder, less complex flavor.
Check that your pot has a tight-fitting lid; if the lid is loose, cover with foil first, then the lid.

1
Marinate the tofu
- In a medium bowl, whisk the yogurt, 2 tsp garam masala (tofu portion), turmeric, gochugaru and ½ tsp of the salt.
- Gently fold in the pressed tofu cubes until evenly coated.
- Let stand 20 minutes while the rice soaks and you slice the onions.
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Ready when: Every cube is coated in an even orange-red layer of marinade
Tip: Fold gently; pressed tofu crumbles if stirred roughly.
2
Crisp the tofu
- Heat 3 tbsp of the oil in a 12-inch (30 cm) skillet over medium-high heat until shimmering.
- Add the tofu in a single layer, leaving the excess marinade behind.
- Cook 10–12 minutes, turning every 2–3 minutes, until all sides are deep golden and crisp at the edges.
- Transfer to a plate.
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Ready when: Cubes are deep golden-brown with a firm, crisp crust and release easily from the pan
Tip: Don't move the tofu for the first 2 minutes or the crust will tear off. Cook in two batches if the pan is crowded.
3
Caramelize the onions
- In the same skillet (no need to wash), add the remaining 2 tbsp oil over medium heat.
- Add the sliced onions and ½ tsp salt.
- Cook, stirring every 2 minutes, 15–18 minutes until deep amber brown.
- Scoop out about one-third (roughly ½ cup) onto a small plate for the topping; this is your birista.
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Ready when: Onions are soft, sweet-smelling and deep amber brown, with some edges darker and crisp
Tip: If the pan browns too fast and onions scorch, lower the heat and add a splash of water.
4
Build the kimchi masala
- Push the remaining onions to one side, add the garlic and ginger and stir 1 minute until fragrant.
- Add the chopped kimchi, gochujang and the remaining 1 tsp garam masala.
- Cook 6–8 minutes, stirring often, until the kimchi softens, darkens slightly and most of its liquid evaporates.
- Stir in the reserved ¼ cup kimchi brine and cook 1 minute more.
- Fold in the crispy tofu, then turn off the heat.
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Ready when: Masala looks thick and jammy, with no pooling liquid, and smells sweet-sour and spicy
Tip: Taste the masala: the kimchi is salty, so adjust the rice water salt rather than adding more here.
5
Parboil the rice
- While the masala cooks, bring 8 cups (1.9 L) water to a boil in the 5-quart pot over high heat with 1 tsp salt, the cardamom, cinnamon stick and bay leaves.
- Add the drained rice and boil 4–5 minutes, stirring once gently after 1 minute.
- Test a grain: it should break easily when pressed but still have a hard white core in the center.
- Drain immediately in a fine-mesh strainer, discarding the whole spices only if you want, or leaving them in the rice.
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Ready when: Grains are about 70% cooked: they snap into pieces when bitten, with a chalky white center
Tip: Overcooked parboiled rice turns mushy in the steam. Err on the firm side.
6
Layer the pot
- Wipe out the pot and brush the bottom with 1 tbsp of the melted ghee.
- Spread half the rice in an even layer, then spoon over all the kimchi-tofu masala and spread evenly.
- Cover with the remaining rice, mounding it gently without pressing down.
- Drizzle the saffron milk (if using) in streaks over the top, then the remaining 2 tbsp ghee.
- Scatter the reserved caramelized onions over the surface.
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Ready when: Two distinct rice layers with the masala sandwiched between, topped with golden onions
Tip: Don't pack the rice; the grains need space to expand and steam.
7
Steam on dum
- Cover the pot with a clean kitchen towel or a sheet of foil, then press the lid on tightly to seal in steam.
- Cook over medium-high heat for 3 minutes until you hear a gentle sizzle, then reduce to the lowest heat and steam for 25 minutes without lifting the lid.
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Ready when: Steam is escaping evenly and the rice smells strongly of spices and toasted ghee
Tip: If your burner runs hot, place a heavy skillet or flame tamer under the pot to prevent the bottom from scorching.
8
Rest the biryani
- Turn off the heat and leave the pot covered and undisturbed for 10 minutes so the grains firm up and the moisture distributes evenly.
9
Toast the sesame
- While the biryani rests, toast the sesame seeds in a small dry skillet over medium-low heat for 2–3 minutes, shaking constantly, until light golden and nutty-smelling.
- Tip onto a plate immediately to stop cooking.
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Ready when: Seeds are light golden and smell nutty; a few may pop
Tip: Sesame goes from golden to bitter in seconds, so don't walk away.
10
Fluff and finish
- Remove the lid.
- Drizzle the toasted sesame oil over the top, then use a fork or wide spoon to gently fold from the bottom up so the rice, masala and tofu mingle in streaks.
- Fold in half the scallions and cilantro.
- Transfer to a serving dish and top with the toasted sesame seeds and remaining scallions and cilantro.
- Serve hot.
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Ready when: Grains are separate, fluffy and fully tender, with no hard white centers
Tip: Serve with cooling yogurt or cucumber raita to balance the heat.

Good to know

Tips

Rinse the rice until the water runs nearly clear; excess starch is the main cause of sticky biryani.
Cook the kimchi until the liquid evaporates; wet masala makes the rice soggy.
Never lift the lid during the dum steam; the trapped steam is what cooks the rice.
Taste the kimchi before seasoning; brands vary widely in saltiness.

Make ahead

"Press and marinate the tofu up to 24 hours ahead, covered in the fridge. The kimchi masala can be cooked up to 2 days ahead and refrigerated; rewarm gently before layering with freshly parboiled rice."

Storage & reheating

"Room temperature: no more than 2 hours. Fridge: airtight container up to 3 days. Freezer: up to 2 months in portions. Reheat with 1–2 tbsp water per serving, covered, in a microwave for 2–3 minutes or in a covered skillet over low heat for 5–6 minutes until steaming hot."

Substitutions

extra-firm tofu → paneer or bite-size chicken thigh pieces. Paneer is fried the same way; chicken must be cooked to 165°F (74°C) before layering, so simmer it in the masala for 10 minutes.
gochugaru (Korean chili flakes) → Kashmiri chili powder. Gives similar color with slightly less smokiness; use ¾ tbsp.
ghee or unsalted butter → neutral oil or vegan butter. Makes the dish vegan when paired with plant yogurt and milk.
gochujang → 1 tbsp tomato paste plus 1 tsp chili flakes. Loses some fermented sweetness but keeps the color and heat.