Tofu Tikka Biryani

Name: Tofu Tikka Biryani
Prep time: 50 min
Cook time: 1 h 5 min
Total time: 1 h 55 min
Yield: 6 servings
Cuisine: Indian
Ingredients: ½ cup (60 g) raw unsalted cashews, soaked in boiling water for 15 minutes, then drained; ½ cup (120 ml) plain unsweetened vegan yogurt; 2 tbsp (30 ml) fresh lemon juice; 4 cloves (12 g) garlic, peeled; 1 tbsp (10 g) fresh ginger, peeled and roughly chopped; 2 tsp (5 g) Kashmiri chili powder; 2 tsp (4 g) ground coriander; 1 tsp (2 g) ground cumin; 2 tsp (4 g) garam masala; ½ tsp (1 g) ground turmeric; 1 tsp (2 g) smoked paprika; 1 tbsp (3 g) dried fenugreek leaves (kasuri methi), crushed between your palms; 1¼ tsp (7 g) fine sea salt; 2 tbsp (30 ml) neutral oil (avocado or sunflower); 28 oz (two 14-oz blocks) (800 g) extra-firm tofu, pressed for 20 minutes, patted dry, cut into 1-inch (2.5 cm) cubes; 1 large (200 g) large red bell pepper, seeded and cut into 1-inch (2.5 cm) pieces; 2 large (400 g) large yellow onions, halved and sliced into thin half-moons (⅛ inch / 3 mm); 3 tbsp (45 ml) neutral oil; ¼ tsp (1½ g) fine sea salt; 2 cups (400 g) aged basmati rice, rinsed in several changes of cold water until the water runs nearly clear, then soaked in cold water for 30 minutes and drained; 10 cups (2400 ml) water for boiling the rice; 2 tbsp (36 g) kosher salt, for the boiling water (most drains away); 2 whole (1 g) bay leaves; 5 pods (2 g) green cardamom pods, lightly cracked; 4 whole (1 g) whole cloves; 1 stick (2-inch / 5 cm) (3 g) cinnamon stick; ½ tsp (0.3 g) saffron threads, crumbled; 3 tbsp (45 ml) unsweetened plant milk (soy or oat), warmed until hot to the touch; ½ cup, packed (15 g) fresh mint leaves, roughly chopped; ½ cup, packed (20 g) fresh cilantro (leaves and tender stems), roughly chopped

From the MyKitchenBank Kitchen

Cubes of extra-firm tofu and red bell pepper are coated in a creamy cashew-tikka marinade, roasted until charred at the edges, then layered with saffron basmati, fried onions, mint and cilantro and baked in a sealed pot. It's a fully vegan, fragrant, celebration-worthy biryani.

Prep: 50 min
Cook: 1 hr 5 min
Wait: 55 min
Total: 2 hr 50 min
Makes: 6 generous servings (about 9 cups / 2.1 L total)

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Ingredients

6 servings

For the cashew tikka marinade
½ cup (60 g) raw unsalted cashews, soaked in boiling water for 15 minutes, then drained
½ cup (120 ml) plain unsweetened vegan yogurt
2 tbsp (30 ml) fresh lemon juice
4 cloves (12 g) garlic, peeled
1 tbsp (10 g) fresh ginger, peeled and roughly chopped
2 tsp (5 g) Kashmiri chili powder
2 tsp (4 g) ground coriander
1 tsp (2 g) ground cumin
2 tsp (4 g) garam masala
½ tsp (1 g) ground turmeric
1 tsp (2 g) smoked paprika
1 tbsp (3 g) dried fenugreek leaves (kasuri methi), crushed between your palms
1¼ tsp (7 g) fine sea salt
2 tbsp (30 ml) neutral oil (avocado or sunflower)
For the tikka tofu
28 oz (two 14-oz blocks) (800 g) extra-firm tofu, pressed for 20 minutes, patted dry, cut into 1-inch (2.5 cm) cubes
1 large (200 g) large red bell pepper, seeded and cut into 1-inch (2.5 cm) pieces
For the fried onions
2 large (400 g) large yellow onions, halved and sliced into thin half-moons (⅛ inch / 3 mm)
3 tbsp (45 ml) neutral oil
¼ tsp (1.5 g) fine sea salt
For the rice
2 cups (400 g) aged basmati rice, rinsed in several changes of cold water until the water runs nearly clear, then soaked in cold water for 30 minutes and drained
10 cups (2400 ml) water for boiling the rice
2 tbsp (36 g) kosher salt, for the boiling water (most drains away)
2 whole (1 g) bay leaves
5 pods (2 g) green cardamom pods, lightly cracked
4 whole (1 g) whole cloves
1 stick (2-inch / 5 cm) (3 g) cinnamon stick
For layering
½ tsp (0.3 g) saffron threads, crumbled
3 tbsp (45 ml) unsweetened plant milk (soy or oat), warmed until hot to the touch
½ cup, packed (15 g) fresh mint leaves, roughly chopped
½ cup, packed (20 g) fresh cilantro (leaves and tender stems), roughly chopped
2 chilies (10 g) green chilies (serrano or Thai), slit lengthwise (optional)
2 tbsp (28 g) vegan butter, divided: 1 tbsp softened for greasing the pot, 1 tbsp cut into small bits
¼ cup (60 ml) water for steaming

Equipment (7)

2 large rimmed baking sheets (about 18×13 inch / 46×33 cm), lined with parchment
5- to 6-quart (4.7–5.7 L) oven-safe Dutch oven or heavy pot with a tight lid
Blender or small food processor
Large pot (at least 5 quarts / 4.7 L) for boiling rice
Large skillet (12-inch / 30 cm)
Fine-mesh sieve or colander
Aluminum foil

Steps

Before you start

Use extra-firm (not silken or soft) tofu; if it's packed in water, you'll press it in step 1.
Read the whole method first: the tofu bakes at 425°F (220°C) while you fry the onions, then the oven is lowered to 350°F (175°C) for the final bake.
You need an oven-safe pot with a tight lid (5- to 6-quart / 4.7–5.7 L Dutch oven) plus foil to seal it.
Use plain, unsweetened vegan yogurt (soy or coconut); sweetened yogurt will make the marinade taste off.

1
Press, soak, and prep
- Wrap the tofu blocks in a clean kitchen towel, set a heavy skillet or cookbook on top, and press for 20 minutes.
- Meanwhile, cover the cashews with boiling water and let them sit for 15 minutes, then drain.
- Rinse the basmati in a bowl of cold water, swirling and changing the water 4–5 times until it runs nearly clear, then cover with fresh cold water and soak for 30 minutes.
- While everything soaks, cut the bell pepper and slice the onions.
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Ready when: Cashews are soft enough to squish between your fingers; pressed tofu feels noticeably drier and firmer
Tip: Don't skip rinsing the rice. Surface starch is what makes biryani grains clump.
2
Blend the marinade
- In a blender, combine the drained cashews, vegan yogurt, lemon juice, garlic, ginger, Kashmiri chili, coriander, cumin, garam masala, turmeric, smoked paprika, crushed kasuri methi, 1¼ tsp salt, and 2 tbsp oil.
- Blend on high for 1–2 minutes, scraping down the sides, until completely smooth and thick like heavy cream.
- Add 1 tbsp water only if the blades can't catch.
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Ready when: No gritty cashew bits when you rub a little between your fingers; marinade is thick and brick-red
Tip: Kashmiri chili gives color without much heat. Regular chili powder is much hotter, so use half as much.
3
Marinate tofu and pepperOven 425°F / 220°C
- Put the tofu cubes and bell pepper in a large bowl.
- Pour in all but about ½ cup (120 ml) of the marinade and fold gently with a spatula until every cube is evenly coated.
- Keep the reserved marinade covered.
- Let sit for 15 minutes while you preheat the oven to 425°F (220°C) with racks in the upper and lower thirds, and line two baking sheets with parchment.
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Ready when: No white tofu showing; coating clings thickly to each cube
Tip: Fold gently. Pressed tofu is firm but still breaks if stirred roughly.
4
Roast the tikka tofuOven 425°F / 220°C
- Spread the tofu and peppers in a single layer on the two prepared sheets, leaving a little space between pieces.
- Roast at 425°F (220°C) for 25 minutes, swapping the pans' positions and flipping the pieces with a spatula after 15 minutes.
- Stir the reserved ½ cup marinade into nothing yet; keep it aside for layering.
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Ready when: Edges are deeply browned with dark charred flecks, and the coating looks dry and set rather than wet
Tip: Crowded pans steam the tofu instead of roasting it. Use two sheets.
5
Fry the onions
- While the tofu roasts, heat 3 tbsp oil in a 12-inch (30 cm) skillet over medium heat.
- Add the sliced onions and ¼ tsp salt.
- Cook, stirring every 2 minutes at first and then more often, for 18–22 minutes, until deep golden brown.
- Lift out with a slotted spoon onto a plate lined with paper towels; they crisp as they cool.
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Ready when: Onions are the color of caramel or golden brown, soft with crisp edges; they smell sweet, not bitter
Tip: If onions darken to brown in patches before the rest are golden, lower the heat. Burnt onions turn the whole biryani bitter.
6
Parboil the riceOven 350°F / 175°C
- Bring the 10 cups (2.4 L) water to a rolling boil in a large pot with 2 tbsp salt, bay leaves, cardamom, cloves, and cinnamon stick.
- Add the drained rice, stir once, and return to a boil.
- Boil, uncovered, for 5–6 minutes.
- Test a grain: it should snap when pressed and have a firm white core in the center, about 70% cooked.
- Drain immediately in a sieve, discard the whole spices if you wish (or leave them in for the layers), and shake off excess water.
- Lower the oven temperature to 350°F (175°C).
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Ready when: Grain is about twice its raw length, bends easily, and a thin white core remains in the center
Tip: Do not cook the rice until soft. It finishes cooking in the sealed oven stage and would turn mushy.
7
Bloom the saffron
- Crumble the saffron into the hot plant milk and let it steep for at least 5 minutes while you assemble the layers.
- Roughly chop the mint and cilantro, and slit the green chilies if using.
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Ready when: Milk turns bright orange-gold
8
Layer the biryani
- Smear 1 tbsp softened vegan butter over the bottom and lower sides of the Dutch oven.
- Spoon in half the rice and spread evenly.
- Top with all the roasted tofu and peppers, dollop on the reserved ½ cup marinade, and scatter over half the fried onions, half the mint and cilantro, and the green chilies.
- Cover with the remaining rice, then the remaining onions and herbs.
- Drizzle the saffron milk in streaks over the top, sprinkle with the ¼ cup (60 ml) water, and dot with the remaining 1 tbsp butter pieces.
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Ready when: Pot has two clear rice layers with tofu in the middle and a golden, onion-topped surface
Tip: Spread rice gently without pressing down. Compressed rice steams unevenly.
9
Seal and bakeOven 350°F / 175°C
- Cover the pot tightly with a sheet of foil, pressing it around the rim, then set the lid on top to create a seal.
- Bake at 350°F (175°C) on the middle rack for 30 minutes.
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Ready when: Steam escapes in a fragrant rush when opened, and a rice grain from the top layer is fully tender with no hard core
Tip: Do not lift the lid during baking; escaping steam leaves the rice undercooked.
10
Rest and serve
- Remove the pot from the oven and leave it sealed for 10 minutes.
- Uncover and fluff gently from the edge to the center with a fork or wide spoon, lifting from the bottom so the layers mix into streaks of white, saffron, and red.
- Serve hot.
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Ready when: Grains are separate, fluffy, and tender; no wet puddle at the bottom
Tip: Serve with a cooling cucumber raita made with vegan yogurt, plus lemon wedges.

Good to know

Tips

Press the tofu thoroughly; wet tofu steams rather than chars and dilutes the marinade.
Parboiling to about 70% is the key to biryani: taste a grain every minute after the 4-minute mark.
Browning the onions slowly to golden gives the biryani its signature sweet depth; high heat makes them bitter.
For a smoky tandoor flavor, broil the roasted tofu for 2 minutes at the end of roasting, watching closely.

Make ahead

"Marinate the tofu and peppers up to 24 hours ahead in the fridge (the longer marinade gives deeper flavor). Fry the onions up to 2 days ahead and store in an airtight container at room temperature. Roast the tofu up to 1 day ahead; refrigerate, then assemble and bake the biryani, adding 5 minutes to the oven time if the tofu is cold."

Storage & reheating

"Room temperature: up to 2 hours after baking. Fridge: cool completely, then store in an airtight container for up to 4 days. Freezer: up to 2 months in freezer-safe containers. Reheat single portions covered in the microwave with 1 tbsp water for 2–3 minutes, or in a covered 350°F (175°C) oven for 15–20 minutes with a splash of water, until steaming hot throughout."

Substitutions

raw unsalted cashews → blanched almonds or 3 tbsp sunflower seed butter. Almonds need a longer soak (30 minutes) and give a slightly grainier marinade; sunflower butter makes it nut-free.
plain unsweetened vegan yogurt → full-fat coconut milk plus 1 tsp extra lemon juice. Gives a richer, slightly sweeter marinade.
Kashmiri chili powder → 1 tsp sweet paprika plus ¼ tsp cayenne. Approximates the color and a gentle heat.
large red bell pepper → cauliflower florets or cubed zucchini. Cauliflower needs the full 25 minutes of roasting; zucchini releases more water so cut larger pieces.