Servings
Font
Back
Lucknowi Biryani (North Indian Spiced Tofu Rice Bake)
5 from 12 votes

Lucknowi Biryani (North Indian Spiced Tofu Rice Bake)

Lucknowi Biryani is a North Indian spiced tofu and basmati rice bake featuring a complex mix of toasted spices, yogurt, and aromatics layered with baked tofu and onion. This version replaces traditional meat with firm tofu that crisps during baking. The dish is fragrant with cinnamon, cardamom, cloves, and chili powder, delivering a balanced savory flavor with herbal and warm spice notes. It's completed with lime juice, cilantro, and cashews for garnish.

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

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

    Cup of Yum
  1. Preheat the oven to 410° F (210° C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 287

% 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.