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A fragrant and royal rice dish from Lucknow, where long-grain basmati rice and hard-boiled eggs are slow-cooked in a sealed pot with subtle spices, saffron, and fried onions. A true culinary delight.
For 4 servings
Preparation (15 mins)
Fry Onions (Birista) (12-15 mins)
Par-boil the Rice (8-10 mins)
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A fragrant and royal rice dish from Lucknow, where long-grain basmati rice and hard-boiled eggs are slow-cooked in a sealed pot with subtle spices, saffron, and fried onions. A true culinary delight.
This awadhi recipe takes 80 minutes to prepare and yields 4 servings. At 716.32 calories per serving with 19.4g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Egg Masala (10-12 mins)
Layer and Dum Cook (25-30 mins)
Rest and Serve (10-15 mins)
Replace the eggs with large cubes of paneer (shallow-fried) or par-boiled potatoes and cauliflower florets for a delicious vegetable dum biryani.
Increase the number of green chilies or add 1/2 teaspoon of black pepper powder to the masala for an extra kick of heat.
Add a few drops of rose water along with the kewra water and sprinkle some fried cashews or golden raisins between the layers for a more festive touch.
Eggs are an excellent source of high-quality protein, essential for muscle repair, growth, and overall body function.
The basmati rice provides complex carbohydrates, which are the body's primary source of energy, keeping you fueled for hours.
Spices like turmeric, cardamom, and cloves contain antioxidants and have anti-inflammatory properties that support overall wellness.
A single serving of approximately 525 grams contains an estimated 750-850 calories. This can vary based on the amount of ghee and oil used.
It is a well-balanced meal providing carbohydrates from rice, protein from eggs, and fats from ghee/oil. While it is a rich and calorie-dense dish, it can be part of a healthy diet when consumed in moderation. You can reduce the amount of ghee to lower the fat content.
The 'dum' or slow-steaming method is essential for the authentic Awadhi flavor and texture, as it allows the rice and masala to infuse perfectly. While you can cook it in a tightly covered pot on low heat, the result will not be as fragrant or fluffy.
Kewra water adds a unique floral fragrance characteristic of Awadhi cuisine. If you don't have it, you can use a few drops of rose water or simply omit it. The biryani will still be delicious.
To prevent curdling, ensure your yogurt is at room temperature and whisked until completely smooth. Always lower the heat to the minimum before adding the yogurt to the pot, and stir it continuously for 1-2 minutes until it is well incorporated into the masala.
Yes. You can hard-boil the eggs, prepare the birista (fried onions), and make the ginger-garlic paste a day in advance and store them in the refrigerator. This will significantly cut down the preparation time on the day of cooking.