Ingredients
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
Whole Spices & Base
- 2 teaspoons oil (optional)
- 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 (for paste)
Vegetables & Tofu
- 1 1/2 cups chopped red onion
- 8 ounces firm or extra firm tofu (pressed for at least 15 minutes)
Rice & Liquid
- 1 cup long grain Indian white basmati rice (washed well and soaked 5 minutes)
- 2 cups water or stock (hot)
- 2 tablespoons non-dairy yogurt
- 1/4 teaspoon salt (for rice)
Garnishes
- Cilantro
- Lime juice
- Pepper flakes
- Roasted cashews
Instructions
- Preheat Oven: Preheat your oven to 410° F (210° C) to get it ready for baking the biryani.
- Make Spice Powder: Combine all the spices listed under the spice powder heading in a spice grinder, food processor, or coffee grinder. Grind them into a coarse powder and set aside for later use.
- Prepare Spice Paste: Drizzle oil (if using) into a 10×12” or similar baking dish. Add the whole spices—cinnamon stick, cloves, green cardamom pods, and bay leaves—and mix. Then add the ginger garlic paste, non-dairy yogurt, the prepared powdered spice mixture, and 1/2 teaspoon salt into the center of the pan and mix well to form a flavorful paste.
- Mix Onions and Tofu: Add chopped red onion to one side of the baking dish and tear pressed tofu into about 1-inch pieces, placing them on the other side. Toss the onion with half of the spice paste and the tofu with the remaining half. Keep tofu and onion somewhat separate so the tofu crisps better.
- Bake Onions and Tofu: Place the dish in the oven and bake for 25 to 35 minutes, stirring once midway through. Watch the onions closely to prevent scorching—if edges start burning, gently move onions toward the center.
- Add Rice and Liquid: When the onions are cooked and tofu is crisp, remove the pan from the oven. Reserve some tofu for topping later. Add washed, drained rice to the dish, then pour in hot water or broth, non-dairy yogurt, and 1/4 teaspoon salt. Mix gently to combine.
- Cover and Continue Baking: Cover the pan with parchment paper and place back in the oven. Bake for 20 to 25 minutes, checking at 20 minutes to see if the rice is tender and liquid absorbed. If the rice needs more time, cover and bake for an additional 5 minutes.
- Finish and Garnish: Remove the biryani from the oven and fluff the rice gently. Squeeze fresh lime juice over the top, then garnish with the reserved tofu, cilantro, roasted cashews, and pepper flakes. Serve with raita or additional non-dairy yogurt as desired.
- Storage: Store any leftovers in a sealed container in the refrigerator for up to 3 days.
Notes
- Using oil is optional; it helps in blooming the spices and enhancing flavors but can be skipped for oil-free preparation.
- Pressing the tofu for at least 15 minutes helps remove excess moisture and ensures it crisps well during baking.
- Non-dairy yogurt adds moisture and tanginess, complementing the spices and helping to tenderize the tofu and rice.
- Serve with a cooling raita or plain non-dairy yogurt to balance the spiciness.
- Ensure rice is well washed and soaked briefly to prevent clumping and achieve fluffy biryani texture.
- Adjust Kashmiri chili powder to taste for preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: North Indian
- Diet: Vegan
