Lucknowi Biryani (North Indian Spiced Tofu Rice Bake)

Name: Lucknowi Biryani (North Indian Spiced Tofu Rice Bake)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 serving
Ingredients: 1 1/2 teaspoons fennel seeds; 1 1/2 teaspoons cumin seeds; 2 whole green cardamom pods; 1 black cardamom pod; 2 whole cloves; 6 to 8 black peppercorns; 1 tablespoon kashmiri chili powder; 1/8 teaspoon nutmeg; 2 teaspoons oil; 2" cinnamon stick; 2 whole cloves; 2 green cardamom pods; 2 bay leaves; 2 tablespoons ginger garlic paste; 1 tablespoon Non-Dairy yogurt; 1/2 teaspoon salt; 1 1/2 cups chopped red onion; 8 ounces firm or extra firm tofu; 1 cup long grain Indian white basmati rice; 2 cups Water or stock; 2 tablespoons Non-Dairy yogurt; 1/4 teaspoon salt; cilantro, lime juice, pepper flakes, and roasted cashews

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
4
Calories
287 kcal
Course
Side Dish, Main Course
Cuisine
Indian

Lucknowi Biryani (North Indian Spiced Tofu Rice Bake)

Danielle Hudson

Report

Baked Indian Lucknowi Biryani. This North Indian Spiced tofu Rice bake has fantastic flavor with a unique blend of spices! It needs just 1 pan and 15 mins active time. A 2 step bake means no need to stand around sautéing the tofu or the aromatics! Gluten-free. Options for Soyfree and Nutfree

Share:

I Made This!

Be the first!

Print

9 people printed this

Save this

Be the first!

Ingredients

Servings

For the spice powder

1 1/2 teaspoons fennel seeds
1 1/2 teaspoons cumin seeds
2 whole green cardamom pods
1 black cardamom pod
2 whole cloves
6 to 8 black peppercorns
1 tablespoon kashmiri chili powder
1/8 teaspoon nutmeg

For the biryani

2 teaspoons oil optional, see note
2" cinnamon stick
2 whole cloves
2 green cardamom pods opened slightly
2 bay leaves
2 tablespoons ginger garlic paste
1 tablespoon Non-Dairy yogurt
1/2 teaspoon salt
1 1/2 cups chopped red onion
8 ounces firm or extra firm tofu pressed for at least 15 minutes

For the rice

1 cup long grain Indian white basmati rice washed really well and soaked for five minutes
2 cups Water or stock hot
2 tablespoons Non-Dairy yogurt
1/4 teaspoon salt
cilantro, lime juice, pepper flakes, and roasted cashews for garnish

Add to Shopping List

Instructions

Preheat the oven to 410° F (210° C).
Add all the spices under the the spice powder heading to a spice grinder, a small food processor, or a coffee grinder, and make into coarse powder and set aside.
Add the oil to a 10x12” or similar-sized baking dish, then add all of the whole spices (cinnamon stick, cloves, cardamom, bay leaves) and mix in. Add the ginger garlic paste, yogurt, powdered spice mixture you made, and the 1/2 teaspoon salt to the center of the pan. Mix this to make a paste.
Then, add the onion to one side of the pan, and tear the tofu into 1” pieces and put them on the other side of the pan. Toss the onion with half the paste and the tofu with other half. Try to keep tofu a bit separate from the onion, so that it crisps up better.
Put this in the oven to bake for 25 to 35 minutes, or until the onion is cooked and the tofu is starting to get crisp. Stir once in between and check if the onion is not scorching too much on the edges. If it is, then you can scoop the onion towards the middle of the pan.
When the onions are cooked and the tofu is crisp, remove the pan from the oven. Reserve some of the tofu to top the biryani later. Then, add in the washed and drained rice. Add hot water or broth, non-dairy yogurt, and remaining 1/4 teaspoon salt and mix lightly.
Cover the pan with parchment paper, and put it back in the oven for 20 to 25 more minutes. Check in at the 20-minute mark to see whether the rice is done. If it is looking like it's standing and you can't see any liquid, then check if the rice cooked through. If not, then keep the pan covered and continue to bake for another 5 minutes or so.
Remove the baking dish from the oven, and fluff. Squeeze a little lime juice all over and top with the reserved tofu mixture, cilantro or any other herbs that you like, cashews, and pepper flakes. Serve with some raita (see notes) or non dairy yogurt.
Store refrigerated in a closed container for upto 3 days

Notes

Raita is kind of a yogurt dip. To make the raita, mix 1/2 cup non-dairy yogurt with a few tablespoons of non-dairy milk or water until smooth. Add in 1/8 teaspoon each of salt, cayenne, and ground cumin and mix in. Also sprinkle some more of the ground cumin and cayenne on top. Top it with a little cilantro and serve with the biryani.
Lucknowi biryani is naturally gluten-free.
Nutfree, don't add the roasted cashews as the topping and use a nut free non-dairy yogurt.
To make this Soyfree, use soy-free non-dairy yogurt and use soy-free tofu — like chickpea tofu or pumpkin seed tofu — or use soy-free vegan chicken substitutes. You can also use chickpeas, jackfruit, or seitan instead of tofu, if you like.
Brown rice: parboil the brown rice for 20 minutes, then add to the casserole dish, use 1 cup hot water/broth instead of 2 cups and continue recipe as written

Nutrition Information

Show Details

Calories 287kcal (14%) Carbohydrates 50g (17%) Protein 11g (22%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Sodium 488mg (20%) Potassium 240mg (7%) Fiber 5g (20%) Sugar 4g (8%) Vitamin A 614IU (12%) Vitamin C 7mg (8%) Calcium 157mg (16%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 287 kcal

% Daily Value*

Calories	287kcal	14%
Carbohydrates	50g	17%
Protein	11g	22%
Fat	6g	9%
Saturated Fat	1g	5%
Polyunsaturated Fat	2g	12%
Sodium	488mg	20%
Potassium	240mg	5%
Fiber	5g	20%
Sugar	4g	8%
Vitamin A	614IU	12%
Vitamin C	7mg	8%
Calcium	157mg	16%
Iron	3mg	17%