Name: North Indian Tofu Biryani
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1.5 tsp fennel seeds; 1.5 tsp cumin seeds; 2 null whole green cardamom; 1 null black cardamom; 2 null whole cloves; 7 null black peppercorn; 1 tbsp chilli powder; 0.125 tsp nutmeg; 2 tsp oil (optional); 2 inch cinnamon stick; 2 null whole cloves; 2 null green cardamom (opened slightly); 2 null bay leaves; 2 tbsp ginger-garlic paste; 1 tbsp non dairy yogurt; 0.5 tsp salt; 1.5 cup red onion; 8 oz extra firm tofu (pressed for at least 15 minutes); 1 cup white basmati rice (washed really well and soaked for five minutes); 2 cup water (hot); 2 cup vegetable stock (hot); 2 tbsp non dairy yogurt; 0.25 tsp salt; null to_garnish cilantro; null to_garnish lime juice; null to_garnish pepper flakes; null to_garnish roasted cashews

Instructions

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1

Preheat the oven to 410°F (210°C).
2

Add all spices from the 'For the Spice Powder' heading (fennel seeds (1.5 tsp), cumin seeds (1.5 tsp), green cardamom (2 whole), cardamom (1 black), cloves (2 whole), peppercorn (7 black), chilli powder (1 tbsp), and nutmeg (0.125 tsp)) to a spice grinder, small food processor, or coffee grinder, and process into a coarse powder. Set aside.
3

Add oil (2 tsp) to a 10x12” or similar-sized baking dish. Stir in the whole spices: cinnamon stick (2 inch), cloves (2 whole), cardamom (2 green) (opened slightly), and leaves (2 bay). To the center of the pan, add ginger-garlic paste (2 tbsp), non dairy yogurt (1 tbsp), the powdered spice mixture, and salt (0.5 tsp). Mix this to form a paste.
4

Add red onion (1.5 cups) to one side of the pan and tear extra firm tofu (8 oz) into 1-inch pieces on the other side. Toss the [red onion] with half the paste and the [extra firm tofu] with the other half. Try to keep the [extra firm tofu] somewhat separate from the [red onion] for better crisping.
5

Bake in the oven for [25-35 minutes], or until the [red onion] is cooked and the [extra firm tofu] begins to crisp. Stir once during baking; if the [red onion] edges are scorching, move them towards the center.
6

Once onions are cooked and tofu is crisp, remove the pan from the oven. Reserve some of the [extra firm tofu] for topping. Add the washed and drained white basmati rice (1 cup), water (2 cups) or vegetable stock (2 cups), non dairy yogurt (2 tbsp), and salt (0.25 tsp). Mix lightly, avoiding overmixing to preserve crispy onion edges.
7

Cover the pan with parchment paper and return to the oven for [20-25 minutes]. Check at the minutes (20) mark; if the rice appears done and no liquid is visible, check if it's cooked through. If not, re-cover and bake for another minutes (5).
8

Remove from oven and fluff. Squeeze [lime juice] over the top and garnish with the reserved [extra firm tofu] mixture, [cilantro], [roasted cashews], and [pepper flakes] (optional). Serve with [non dairy yogurt] or raita (see notes).
9

Store refrigerated in a closed container for up to 3 days.