Lucknowi Biryani (North Indian Spiced Tofu Rice Bake)
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Vegan Richa · by Vegan Richa★ 5.0 (4)

Lucknowi Biryani (North Indian Spiced Tofu Rice Bake)

NUTRITION · PER SERVING60M COOK
CAL 16%·PRO 33%
CARBS 50G61% OF CAL
4G FIBER42G OTHER4G TOTAL SUGAR
FAT 8G22% OF CAL
2G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A baked North Indian biryani with tofu, rice, and fragrant spices like cardamom and cumin, made in a single pan with minimal active time. Flavorful, gluten-free, and comes together in about an hour.

mainindiangrain bowltofudairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 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 (optional, see note)
  • 2" cinnamon stick
  • 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)
  • 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)
PREP
15M
SODIUM
720MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.