This wonderful Indian Lucknowi Biryani is baked within the oven in a single pan. North Indian Spiced tofu Rice bake has incredible taste with distinctive mix of spices! It wants simply 1 pan and 15 minutes energetic time. A 2 step bake means no want to face round sautéing the tofu or the aromatics! Gluten-free. Choices for Soyfree Nutfree Oilfree.
Desk of Contents
You guys love my baked jackfruit biryani, so I made a decision to make one other baked biryani for you. Biryani is a Rice dish usually with added meats. Many regional cuisines of India have their very own variations of this rice dish. They’ll fluctuate considerably, some only a few spice variations whereas different with the processes and strategies as nicely. In the present day we’re making a royal biryani from Awadhi (Lucknowi) delicacies.
Lucknowi delicacies (north-central Indian delicacies) has affect from Mughal, nawabi, and Punjabi cuisines with its personal dishes. Lucknowi Biryani is often made with meat, like lamb. I’m utilizing tofu right here because the protein, I’m utilizing the identical spices that make that biryani extremely scrumptious and particular. Come together with me on my mission to discover regional Indian delicacies in addition to make vegan variations of meat heavy Indian recipes!
Biryani is a rice dish, which often has a extremely flavorful protein added to it. All the things is layered in a pot to get all the flavors infused into the rice, and it’s served both as-is or with some yogurt dip raita or as a aspect dish. The normal cooking requires many pans and a number of steps to get all the flavour within the protein and the rice which is then layered and gradual cooked in a lined/sealed container. I simplify that entire course of by baking the Biryani so that you want simply 1 baking dish and some minutes of energetic time within the kitchen!
I’m utilizing very particular spices on this recipe for that specific genuine taste. When you don’t have all the spices, use whichever spices you’ve gotten and add in some additional garam masala, or you need to use the spices from my jackfruit biryani.
Why You’ll Love Lucknowi Biryani
- Crisp spiced tofu and rice flavored with a mixture of entire and floor spices
- similar unbelievable, layered, complicated flavors baked in a single pan within the oven
- solely quarter-hour of energetic time and the remainder hour is baking within the oven
- naturally gluten-free with straightforward nut-free, soy-free, and oil-free choices
Extra Scrumptious Biryani Recipes
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Lucknowi Biryani (North Indian Spiced Tofu Rice Bake)
Baked Indian Lucknowi Biryani. This North Indian Spiced tofu Rice bake has incredible taste with a novel mix of spices! It wants simply 1 pan and 15 minutes energetic time. A 2 step bake means no want to face round sautéing the tofu or the aromatics! Gluten-free. Choices for Soyfree and Nutfree
Servings: 4
Energy: 287kcal
Elements
For the spice powder
- 1 ½ teaspoons fennel seeds
- 1 ½ teaspoons cumin seeds
- 2 entire inexperienced cardamom pods
- 1 black cardamom pod
- 2 entire cloves
- 6 to eight black peppercorns
- 1 tablespoon Kashmiri chili powder
- ⅛ teaspoon nutmeg
For the biryani
- 2 teaspoons oil optionally available, see be aware
- 2″ cinnamon stick
- 2 entire cloves
- 2 inexperienced cardamom pods opened barely
- 2 bay leaves
- 2 tablespoons ginger garlic paste
- 1 tablespoon non-dairy yogurt
- ½ teaspoon salt
- 1 ½ cups (240 g) chopped purple onion
- 8 ounces (198.45 g) agency or additional agency tofu pressed for at the least quarter-hour
For the rice
- 1 cup (185 g) lengthy grain Indian white basmati rice washed rather well and soaked for 5 minutes
- 2 cups (473.18 ml) water or inventory scorching
- 2 tablespoons non-dairy yogurt
- ¼ teaspoon salt
- cilantro, lime juice, pepper flakes, and roasted cashews for garnish
Directions
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Preheat the oven to 410° F (210° C).
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Add all of the spices beneath the the spice powder heading to a spice grinder, a small meals processor, or a espresso grinder, and make into coarse powder and put aside.
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Add the oil to a ten×12” or similar-sized baking dish, then add all the entire spices (cinnamon stick, cloves, cardamom, bay leaves) and blend in. Add the ginger garlic paste, yogurt, powdered spice combination you made, and the ½ teaspoon salt to the middle of the pan. Combine this to make a paste.
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Then, add the onion to at least one aspect of the pan, and tear the tofu into 1” items and put them on the opposite aspect of the pan. Toss the onion with half the paste and the tofu with different half. Attempt to maintain tofu a bit separate from the onion, in order that it crisps up higher.
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Put this within the oven to bake for 25 to 35 minutes, or till the onion is cooked and the tofu is beginning to get crisp. Stir as soon as in between and test if the onion will not be scorching an excessive amount of on the perimeters. Whether it is, then you’ll be able to scoop the onion in the direction of the center of the pan.
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When the onions are cooked and the tofu is crisp, take away the pan from the oven. Reserve a number of the tofu to high the biryani later. Then, add within the washed and drained rice. Add scorching water or broth, non-dairy yogurt, and remaining ¼ teaspoon salt and blend frivolously.
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Cowl the pan with parchment paper, and put it again within the oven for 20 to 25 extra minutes. Examine in on the 20-minute mark to see whether or not the rice is finished. Whether it is wanting prefer it’s standing and you’ll’t see any liquid, then test if the rice cooked by way of. If not, then maintain the pan lined and proceed to bake for an additional 5 minutes or so.
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Take away the baking dish from the oven, and fluff. Squeeze a bit of lime juice throughout and high with the reserved tofu combination, cilantro or some other herbs that you simply like, cashews, and pepper flakes. Serve with some raita (see notes) or non dairy yogurt.
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Retailer refrigerated in a closed container for upto 3 days
Video
Notes
Lucknowi biryani is of course gluten-free.
Nutfree, don’t add the roasted cashews because 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 hen substitutes. You may as well use chickpeas, jackfruit, or seitan as an alternative of tofu, in the event you like.
Brown rice: parboil the brown rice for 20 minutes, then add to the casserole dish, use 1 cup scorching water/broth as an alternative of two cups and proceed recipe as written
Vitamin
Vitamin Details
Lucknowi Biryani (North Indian Spiced Tofu Rice Bake)
Quantity Per Serving
Energy 287
Energy from Fats 54
% Day by day Worth*
Fats 6g9%
Saturated Fats 1g6%
Polyunsaturated Fats 2g
Sodium 488mg21%
Potassium 240mg7%
Carbohydrates 50g17%
Fiber 5g21%
Sugar 4g4%
Protein 11g22%
Vitamin A 614IU12%
Vitamin C 7mg8%
Calcium 157mg16%
Iron 3mg17%
* P.c Day by day Values are primarily based on a 2000 calorie weight loss plan.
Elements and Substitutions
- spice powder combine – You’re utilizing entire spices and floor in a powdered spice combine. For the entire spices, you’ll want fennel and cumin seeds, inexperienced and black cardamom pods, entire cloves, and black peppercorns. The bottom spices for the powdered combine are Kashmiri chili powder and nutmeg.
- oil – To crisp up the tofu and brown the onions. You’ll be able to omit oil and line the baking pan with parchment, if you’d like oil-free.
- entire spices – You’re additionally including entire spices to the biryani itself: cinnamon stick, cloves, inexperienced cardamom pods, and bay leaves.
- ginger garlic paste – Provides umami and supporting taste to the Lucknowi biryani. Use minced ginger garlic in the event you don’t have paste
- non-dairy yogurt – Offsets a number of the warmth from all the spices and provides richness to the dish. Select soy-free and/or nut-free, if wanted. Or use non dairy cream of selection
- onion – Chopped purple onion browns within the baking pan so as to add a lot umami taste!
- tofu – That is changing the mutton that’s within the conventional model of this Lucknowi biryani recipe. In order for you this to be soy-free, you need to use soy-free tofu — like chickpea tofu or pumpkin seed tofu — or use soy-free vegan hen substitutes. You may as well use chickpeas, jackfruit, or seitan as an alternative of tofu, in the event you like.
- rice – Use lengthy grain Indian white basmati rice for one of the best outcomes. Remember to wash it nicely and soak for 5 minutes earlier than utilizing.
- water or vegetable inventory – You need the liquid to be scorching to assist it dissolve all of these wonderful spices!
- garnishes – You’ll high the completed biryani with cilantro, lime juice, pepper flakes, and roasted cashews. Omit the pepper flakes, if you’d like much less warmth, and omit the cashews, in the event you want nut-free.
💡 Suggestions
- Basmati rice contributes its personal taste and texture to this dish. For essentially the most genuine outcomes, that is your rice of selection. Get lengthy grain Indian basmati like royal additional lengthy or India gate xl
- To make the raita, combine ½ cup non-dairy yogurt with just a few tablespoons of non-dairy milk or water till easy. Add in ⅛ teaspoon every of salt, cayenne, and floor cumin and blend in. Additionally sprinkle some extra of the bottom cumin and cayenne on high. Prime it with a bit of cilantro and serve with the biryani.
Methods to Make Lucknowi Biryani
Preheat the oven to 410° F (210° C).
Add all of the spices beneath the the spice powder heading to a spice grinder, a small meals processor, or a espresso grinder, and make into coarse powder and put aside.
Add the oil to a ten×12” or similar-sized baking dish, then add all the remaining entire spices and blend in.
Then, add the onion to at least one aspect of the pan, and tear the tofu into 1” items and put them on the opposite aspect of the pan.
Add the ginger garlic paste, yogurt, powdered spice combination you made, and the ½ teaspoon salt to the middle of the pan. Combine this to make a paste. Toss nicely to coat the onion and the tofu within the spice combination. (For crispier tofu, Combine the tofu first so that you simply maintain maintain tofu a bit separate from the onion)
Put this within the oven to bake for 25 to 35 minutes, or till the onion is cooked and the tofu is beginning to get crisp. You would possibly wish to stir as soon as in between and test if the onion will not be scorching an excessive amount of on the perimeters. Whether it is, then you’ll be able to scoop the onion in the direction of the center of the pan.
When the onions are cooked and the tofu is crisp, take away the pan from the oven. Reserve a number of the tofu to high the biryani later. Then, add within the washed and drained rice. Add scorching water or broth, non-dairy yogurt, and remaining ¼ teaspoon salt and blend frivolously. Attempt to not overmix, in order that a number of the crispy edges of the scorched onion are nonetheless there within the pan.
Cowl the pan with parchment paper, and put it again within the oven for 20 to 25 extra minutes. Examine in on the 20-minute mark to see whether or not the rice is finished. Whether it is wanting prefer it’s standing and you’ll’t see any liquid, then test if the rice cooked by way of. If not, then maintain the pan lined and proceed to bake for an additional 5 minutes or so.
Take away the baking dish from the oven, and fluff frivolously. Squeeze a bit of lime juice throughout and high with the reserved tofu combination, cilantro or some other herbs that you simply like, cashews, and pepper flakes, if you’d like it even hotter.
Serve with some raita (see ideas for the recipe) or non dairy yogurt.
Continuously Requested Questions
Lucknowi biryani is of course gluten-free.
This recipe is nut-free, in the event you don’t add the roasted cashews because the topping and use a nut free non-dairy yogurt.
To make this with out soy, use soy-free non-dairy yogurt and use soy-free tofu — like chickpea tofu or pumpkin seed tofu — or use soy-free vegan hen substitutes. You may as well use chickpeas, jackfruit, or seitan as an alternative of tofu.
You’ll be able to simply make this oil-free by utilizing a parchment-lined pan and omitting the oil.
