Awadhi Subz Biryani
A fragrant and royal vegetarian biryani from the Awadhi cuisine of Lucknow. Long-grain basmati rice and mixed vegetables are slow-cooked in a sealed pot with aromatic spices, saffron, and mint, creating a dish with delicate flavors and an unforgettable aroma.
For 4 servings
7 steps. 50 minutes total.
- 1
Step 1
- a.Preparation
- b.Gently wash the basmati rice 3-4 times until the water runs clear, then soak in fresh water for 30 minutes. Drain completely.
- c.In a small bowl, soak the saffron strands in 2 tbsp of warm milk and set aside.
- d.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
Step 2
- a.Make Birista (Fried Onions)
- b.Heat 1 cup of oil in a wide, heavy-bottomed pan over medium heat.
- c.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.
- d.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
Step 3
- a.Par-boil the Rice
- b.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.
- c.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.
- d.Immediately drain the rice in a colander and spread it on a large plate to cool slightly and stop the cooking process.
- 4
Step 4
- a.Cook the Vegetable Masala
- b.Heat 2 tbsp of ghee in a heavy-bottomed pot (handi) over medium heat.
- c.Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until fragrant.
- d.Add all the chopped vegetables (carrots, beans, cauliflower, peas) and sauté for 4-5 minutes until they are lightly seared.
- e.Reduce the heat to low. Add the biryani masala, red chili powder, turmeric powder, and 1 tsp of salt. Stir for 30 seconds.
- f.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.
- g.Cover and cook for another 5 minutes until the vegetables are about 80% tender.
- 5
Step 5
- a.Layer the Biryani
- b.Without removing the vegetable masala from the pot, spread half of the par-cooked rice evenly over it.
- c.Sprinkle half of the chopped mint leaves, coriander leaves, and the remaining birista over the rice layer.
- d.Gently spread the remaining rice to form the top layer.
- e.Drizzle the saffron-infused milk, kewra water, and the remaining 2 tbsp of ghee over the top layer of rice.
- 6
Step 6
- a.Dum Cooking
- b.Roll the prepared atta dough into a long rope and press it firmly along the rim of the pot.
- c.Place the lid on top and press down to create an airtight seal.
- d.Place the pot on a tawa (flat griddle) over low heat. This prevents the bottom from burning and ensures even heat distribution.
- e.Cook on 'dum' (slow steam) for 20-25 minutes. You will smell the rich aroma when it's ready.
- 7
Step 7
- a.Rest and Serve
- b.Turn off the heat and let the biryani rest, still sealed, for at least 10-15 minutes. This allows the flavors to meld beautifully.
- c.Carefully break the dough seal and open the lid.
- d.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.
- e.Serve hot with a side of cooling raita or mirchi ka salan.
What to keep in mind.
8 tips from the recipe — small details that make a real difference to the final dish.
- 1Use high-quality, aged long-grain basmati rice for the best texture and aroma.
- 2Do not overcook the rice initially. It should only be 70% cooked as it will steam further during the dum process.
- 3Frying onions to a perfect golden brown is crucial for the authentic biryani flavor. Don't let them burn.
- 4Whisk the yogurt well before adding it to the masala to prevent it from curdling.
- 5The dum cooking process is essential. Ensure the pot is sealed tightly to trap the steam and infuse the flavors.
- 6Let the biryani rest for 10-15 minutes after cooking. This allows the flavors to meld together perfectly.
- 7Always fluff the biryani from the sides of the pot to keep the long rice grains intact.
- 8Using a heavy-bottomed pot or a traditional handi is key to prevent the biryani from scorching at the bottom.
Adapt it for your goals.
Protein Boost
Add 200g of cubed paneer or tofu along with the vegetables. Lightly fry the cubes in ghee before adding them to the masala for better texture.
Vegan VersionVegan Version
Replace ghee with a neutral vegetable oil or coconut oil. Use a plant-based yogurt (like cashew or coconut yogurt) instead of dairy curd, and plant-based milk for soaking the saffron.
Nutty AdditionNutty Addition
Add a handful of fried cashews or almonds during the layering process for a rich, crunchy texture.
Different VegetablesDifferent Vegetables
Feel free to use other vegetables like potatoes, bell peppers, or mushrooms. Adjust cooking time as needed.
Why this is on our healthy list.
Rich in Dietary Fiber
The variety of vegetables like carrots, beans, and peas provides a significant amount of dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
Sustained Energy Release
Basmati rice is a source of complex carbohydrates, which are digested slowly, providing a steady and sustained release of energy throughout the day.
Anti-inflammatory Properties
Spices like turmeric (containing curcumin), ginger, and cloves are known for their powerful anti-inflammatory and antioxidant properties, which can help combat oxidative stress in the body.
Source of Vitamins and Minerals
The mixed vegetables contribute essential vitamins and minerals, including Vitamin A from carrots, Vitamin C from cauliflower, and various B vitamins from peas, supporting overall health and immunity.
Frequently asked questions
One serving of this Awadhi Subz Biryani contains approximately 600-650 calories. The exact count can vary based on the amount of oil and ghee used and the specific vegetables included.