Lucknowi Biryani (North Indian Spiced Tofu Rice Bake)
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4
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Calories
287 kcal
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Course
Side Dish, Main Course
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Cuisine
Indian
Lucknowi Biryani (North Indian Spiced Tofu Rice Bake)
Description
This Lucknowi Biryani recipe starts by grinding whole fennel, cumin seeds, green and black cardamom, cloves, peppercorns, Kashmiri chili powder, and nutmeg into a coarse spice powder. Whole spices like cinnamon stick, cloves, cardamom pods, and bay leaves are toasted in a baking dish with oil and combined with ginger garlic paste, yogurt, the prepared powdered spices, and salt to form a flavorful paste.
Onion slices and tofu pieces torn into chunks are separately tossed with halves of this aromatic paste, then arranged in the baking dish and baked at 410°F for 25 to 35 minutes. The tofu crisps slightly while the onions cook down, infusing the bake with layered spice and herbal flavors. Meanwhile, basmati rice is soaked, washed, and cooked briefly in hot water mixed with yogurt and salt.
The partially cooked rice is layered over the tofu and onions and the dish is baked again until the rice absorbs the flavors and finishes cooking. Garnishes like fresh cilantro, lime juice, red pepper flakes, and roasted cashews provide brightness, heat, and texture contrasts. This biryani offers a gluten-free, plant-based variant with distinctly aromatic spices and a baked rice and tofu combination.
Serving suggestions include pairing with raita made from non-dairy yogurt spiced with cumin, cayenne, and topped with cilantro for cooling balance. Practical tips address allergy adaptations such as nut-free options and soy-free protein substitutes like chickpea tofu or jackfruit, as well as cooking adjustments for brown rice.
Ingredients
For the spice powder
- 1 1/2 teaspoons fennel seeds
- 1 1/2 teaspoons cumin seeds
- 2 cardamom pods whole, green
- 1 black cardamom pod
- 2 clove whole
- 6 to 8 black peppercorns
- 1 tablespoon kashmiri chili powder
- 1/8 teaspoon nutmeg
For the biryani
- 2 teaspoons neutral cooking oil optional, see note, generic cooking oil
- 2" cinnamon stick
- 2 clove whole
- 2 green cardamom pods opened slightly
- 2 bay leaf
- 2 tablespoons ginger garlic paste
- 1 tablespoon Non-Dairy yogurt
- 1/2 teaspoon salt
- 1 1/2 cups onion red, chopped
- 8 ounces firm tofu pressed for at least 15 minutes, or extra firm tofu
For the rice
- 1 cup basmati rice washed really well and soaked for five minutes, long grain; Indian; white
- 2 cups water hot, or stock
- 2 tablespoons Non-Dairy yogurt
- 1/4 teaspoon salt
- cilantro for garnish
- lime juice
- red pepper flakes
- roasted cashews
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 made by blending ½ cup non-dairy yogurt with a bit of non-dairy milk or water, seasoned with salt, cayenne, and ground cumin, topped with cilantro; it complements the biryani.
- Lucknowi biryani is naturally gluten-free.
- For a nut-free version, omit roasted cashews and use nut-free non-dairy yogurt.
- To make soy-free, substitute soy-free non-dairy yogurt and use chickpea or pumpkin seed tofu, or alternatives like chickpeas, jackfruit, or seitan.
- For brown rice, parboil for 20 minutes, then reduce water in the recipe and proceed as usual.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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