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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
Preparation
Make Birista (Fried Onions)
Par-boil the Rice
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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.
This awadhi recipe takes 80 minutes to prepare and yields 4 servings. At 573.55 calories per serving with 11.1g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Vegetable Masala
Layer the Biryani
Dum Cooking
Rest and Serve
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.
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.
Add a handful of fried cashews or almonds during the layering process for a rich, crunchy texture.
Feel free to use other vegetables like potatoes, bell peppers, or mushrooms. Adjust cooking time as needed.
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.
Basmati rice is a source of complex carbohydrates, which are digested slowly, providing a steady and sustained release of energy throughout the day.
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.
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.
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.
This biryani can be part of a balanced diet. It's rich in fiber and nutrients from the vegetables and provides complex carbohydrates from the rice for sustained energy. However, it is also high in calories and fat due to the use of ghee and fried onions, so it's best enjoyed in moderation.
Yes, you can easily make it vegan. Substitute ghee with vegetable oil, use a thick plant-based yogurt (like cashew or coconut yogurt), and use any plant-based milk (like almond or soy) to soak the saffron.
The primary difference lies in the cooking style and spice profile. Awadhi biryani is cooked using the 'dum pukht' method, resulting in a more subtle, fragrant, and moist biryani with delicate spices. Hyderabadi biryani is typically spicier, uses the 'kacchi' method (raw meat/veg cooked with rice), and has more robust flavors.
Mushy rice is usually caused by overcooking it during the par-boiling stage. It's crucial to cook the rice only until it's 70% done. It should still have a firm bite. Also, ensure you drain it immediately and spread it out to prevent it from cooking further in its own steam.
Yes, if you don't have a tawa, you can place the pot directly on your stove's lowest possible heat setting. A tawa or heat diffuser is recommended to provide gentle, even heat and prevent the bottom layer from burning.