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Marinate tofu with coconut yogurt, salt, turmeric, cumin, coriander, chilli powder, ginger garlic paste, olive oil, chopped coriander, chopped chilli, and lemon juice. Keep in fridge for 30 minutes.
Add ½ of the fried onion to tofu mixture.
Soak rice for 30 minutes.
Boil 4 litres of water with 2 tbsp salt and spices (cardamom, cinnamon, black peppercorns, cloves, mace, star anise, bay leaves).
Add soaked rice to boiling water and cook 90%. Drain the water out.
In a pot, add marinated tofu and some fried onion.
Add tomato, green pepper, and 2 tbsp of yogurt to the pot. Cook for a few minutes.
Add cooked rice on top of the tofu mixture.
On top of the rice, add fried onion, mint leaves, and coriander.
Cover with foil paper and cook on low heat until rice is soft and moist.
Serve it.