Awadhi Subz Biryani

1. 1
   prep

   Soak the rice and prep the vegetables.

   1.Wash basmati rice in 3-4 changes of water until water runs clear.

   2.Soak rice in enough water to cover for 30 minutes, then drain.

   3.Peel and cube the potatoes. Dice carrots, bell pepper, and cauliflower into even pieces.

   4.Slice onions thinly. Chop tomatoes, mint, and coriander leaves.
2. 2
   boil · ~6 min

   Parboil the rice.

   1.Bring 4 cups of water to a rolling boil in a large saucepan.

   2.Add 1 pinch salt, bay leaf, green cardamom, cloves, and cinnamon stick.

   3.Add drained rice and cook until 70% done—grains should still have a slight bite (5-6 minutes).

   4.Drain immediately and spread on a plate to cool.

   TIPDon't cook the rice fully now—it will finish cooking during dum. Slightly underdone is perfect.
3. 3
   fry · ~12 min

   Fry the onions until golden.

   1.Heat oil in a pan over medium heat.

   2.Add sliced onions and fry until deep golden brown and crisp (10-12 minutes), stirring often.

   3.Remove half the fried onions and set aside for layering.

   TIPStir constantly during the last few minutes to prevent burning. Crisp onions are key to the texture.
4. 4
   saute · ~15 min

   Build the vegetable gravy.

   1.To the remaining fried onions in the pan, add ginger paste and garlic paste. Sauté until raw smell disappears (1 minute).

   2.Add slit green chilies, turmeric powder, red chili powder, and coriander powder. Stir for 30 seconds.

   3.Add chopped tomatoes and cook until soft and oil separates (3-4 minutes).

   4.Add cubed potatoes, carrots, cauliflower, peas, and bell pepper. Mix well.

   5.Whisk yogurt and pour over vegetables. Add 0.25 cup water and 1 pinch salt. Stir gently.

   6.Cover and cook on low heat until vegetables are just tender (8-10 minutes). Turn off heat.
5. 5
   prep · ~10 min

   Prepare the saffron milk and aromatic waters.

   1.Warm 2 tablespoons milk gently (do not boil).

   2.Add saffron strands and let steep for 10 minutes until deep golden.

   3.Keep rose water and kewra water measured and ready.
6. 6
   assemble

   Layer the biryani for dum.

   1.Smear 1 tablespoon ghee on the bottom of a heavy-bottomed pot.

   2.Spread half the vegetable gravy as the first layer.

   3.Top with half the parboiled rice. Sprinkle half the reserved fried onions, half the chopped mint, and half the coriander leaves.

   4.Drizzle half the saffron milk, 0.5 teaspoon rose water, and 0.5 teaspoon kewra water.

   5.Repeat with remaining gravy, rice, fried onions, herbs, saffron milk, rose water, and kewra water.

   6.Sprinkle garam masala on top. Dot with remaining 1 tablespoon ghee.

   TIPWork gently—don't press or compact the rice. Fluffy grains need air pockets.
7. 7
   steam · ~30 min

   Seal and cook on dum.

   1.Mix wheat flour with a little water to form a stiff dough. Roll into a long rope.

   2.Press the dough rope around the lid edge to seal the pot airtight.

   3.Place the pot on a tawa or griddle over the lowest possible flame.

   4.Cook undisturbed for 25-30 minutes. You'll smell the aroma when it's ready.

   TIPNever open the lid during dum—steam is what cooks the rice to fluffy perfection. Trust the fragrance.
8. 8
   rest · ~5 min

   Rest the biryani.

   Turn off the heat. Let the sealed pot rest for 5 minutes—this allows the flavors to settle and the steam to redistribute evenly through the rice.

   TIPRushing this rest can make the rice sticky when you open the pot.
9. 9
   serve

   Open and serve the biryani.

   1.Break the dough seal gently with a knife.

   2.Open the lid away from your face—hot steam will escape.

   3.Use a flat spatula to fluff the biryani, gently mixing layers from bottom to top.

   4.Spoon into bowls, making sure each serving gets vegetables and rice from every layer.

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