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A fragrant and royal rice dish from Lucknow, cooked in the traditional 'dum' style. Tender vegetables and long-grain basmati rice are layered with saffron, mint, and fried onions for a truly aromatic experience.
For 4 servings
Preparation (30 mins)
Marinate the Vegetables (20 mins)
Par-boil the Rice (7 mins)
A fragrant and royal rice dish from Lucknow, cooked in the traditional 'dum' style. Tender vegetables and long-grain basmati rice are layered with saffron, mint, and fried onions for a truly aromatic experience.
This awadhi recipe takes 75 minutes to prepare and yields 4 servings. At 600.58 calories per serving with 12.02g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Vegetable Base (12 mins)
Layer the Biryani (5 mins)
Dum Cooking (25 mins)
Serve
Add 200g of cubed paneer or 1 cup of soaked soya chunks to the vegetable marinade for a heartier, protein-rich biryani.
Fry a handful of cashews and raisins in ghee until golden and add them as a garnish on the top layer before dum cooking.
Substitute the curd with a thick, unsweetened plant-based yogurt (like coconut or cashew yogurt) and use vegetable oil instead of ghee.
The variety of vegetables like carrots, beans, and peas provides a good amount of dietary fiber, which aids digestion and promotes gut health.
The use of curd (yogurt) in the marinade introduces beneficial probiotics that support a healthy gut microbiome and improve digestion.
Basmati rice is a good source of complex carbohydrates, which provide sustained energy to the body without causing sharp spikes in blood sugar levels.
Spices like turmeric, cloves, and cardamom are known for their anti-inflammatory and antioxidant properties, which can help combat oxidative stress in the body.
One serving (approximately 450g) of this Awadhi Vegetable Biryani contains around 450-550 calories, depending on the amount of oil and ghee used.
Yes, it can be a balanced meal. It contains complex carbohydrates from rice, fiber and vitamins from vegetables, and probiotics from curd. To make it healthier, you can increase the quantity of vegetables and be mindful of the amount of ghee and oil used.
'Dum' is a traditional slow-cooking technique where food is cooked in a sealed, heavy-bottomed pot on low heat. This method traps steam and moisture, allowing the ingredients to cook in their own juices and absorb all the aromatic flavors.
A mushy biryani is usually caused by overcooking the rice in the initial boiling stage or having too much moisture in the vegetable gravy. Ensure the rice is only 70% cooked and that your vegetable base is thick, not watery, before layering.
Absolutely. Replace the curd with a thick, unsweetened plant-based yogurt and use a neutral vegetable oil or vegan butter instead of ghee. The taste will be slightly different but still delicious.
Yes, you can prepare the components in advance. The birista can be made a day or two ahead and stored in an airtight container. You can also marinate the vegetables overnight in the refrigerator. Assemble and dum cook just before you plan to serve for the best results.
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