Awadhi Subz Biryani

Instructions

1. 1

   Preparation

   • Gently wash the basmati rice 3-4 times until the water runs clear, then soak in fresh water for 30 minutes. Drain completely.
   • In a small bowl, soak the saffron strands in 2 tbsp of warm milk and set aside.
   • In a separate small bowl, mix the atta with about 1/4 cup of water to form a firm, pliable dough for sealing the pot. Set aside.
2. 2

   Make Birista (Fried Onions)

   • Heat 1 cup of oil in a wide, heavy-bottomed pan over medium heat.
   • Add the thinly sliced onions and fry, stirring occasionally, for 12-15 minutes until they turn a deep golden brown and become crisp. Be careful not to burn them.
   • Remove the onions with a slotted spoon and spread them on a paper towel to drain excess oil. Reserve half for the masala and half for layering.
3. 3

   Par-boil the Rice

   • In a large pot, bring 8 cups of water to a rolling boil. Add the bay leaf, green cardamoms, cloves, cinnamon stick, and 1.5 tsp of salt.
   • Add the soaked and drained rice to the boiling water. Cook for 5-7 minutes until the rice is 70% cooked (al dente). The grain should break when pressed but still have a firm core.
   • Immediately drain the rice in a colander and spread it on a large plate to cool slightly and stop the cooking process.
4. 4

   Cook the Vegetable Masala

   • Heat 2 tbsp of ghee in a heavy-bottomed pot (handi) over medium heat.
   • Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until fragrant.
   • Add all the chopped vegetables (carrots, beans, cauliflower, peas) and sauté for 4-5 minutes until they are lightly seared.
   • Reduce the heat to low. Add the biryani masala, red chili powder, turmeric powder, and 1 tsp of salt. Stir for 30 seconds.
   • Add the whisked curd and half of the prepared birista. Mix well and cook for 5-7 minutes, stirring occasionally, until the oil begins to separate from the masala.
   • Cover and cook for another 5 minutes until the vegetables are about 80% tender.
5. 5

   Layer the Biryani

   • Without removing the vegetable masala from the pot, spread half of the par-cooked rice evenly over it.
   • Sprinkle half of the chopped mint leaves, coriander leaves, and the remaining birista over the rice layer.
   • Gently spread the remaining rice to form the top layer.
   • Drizzle the saffron-infused milk, kewra water, and the remaining 2 tbsp of ghee over the top layer of rice.
6. 6

   Dum Cooking

   • Roll the prepared atta dough into a long rope and press it firmly along the rim of the pot.
   • Place the lid on top and press down to create an airtight seal.
   • Place the pot on a tawa (flat griddle) over low heat. This prevents the bottom from burning and ensures even heat distribution.
   • Cook on 'dum' (slow steam) for 20-25 minutes. You will smell the rich aroma when it's ready.
7. 7

   Rest and Serve

   • Turn off the heat and let the biryani rest, still sealed, for at least 10-15 minutes. This allows the flavors to meld beautifully.
   • Carefully break the dough seal and open the lid.
   • Use a fork or a thin spatula to gently fluff the biryani from the sides, mixing the layers slightly without breaking the long rice grains.
   • Serve hot with a side of cooling raita or mirchi ka salan.