A fragrant and royal biryani from the Awadhi cuisine of Lucknow. Long-grain basmati rice and tender vegetables are cooked in a spiced vegetable stock (yakhni) and layered with fried onions, saffron, and fresh mint, then slow-cooked on 'dum' to perfection.
Prep30m
Cook60m
Soak30m
Servings4
Serving:2 cups746 cal
Ingredients
For 4 servings
1.5 cupBasmati Rice (Aged, long-grain variety is recommended)
Gently wash the basmati rice in cold water until the water runs clear. Soak it in ample water for 30 minutes.
In a small bowl, combine the saffron strands and 2 tbsp of warm milk. Set aside to infuse.
In another small bowl, mix kewra water and rose water. Set aside.
2
Make Yakhni and Par-boil Rice
In a large pot, bring 4 cups of water to a boil. Add the bay leaf, black cardamom, green cardamoms, cloves, cinnamon stick, star anise, and fennel seeds. Simmer for 15 minutes to create the aromatic stock (yakhni).
Drain the soaked rice completely. Add the rice and 1 tsp of salt to the simmering yakhni.
Cook on medium-high heat for 6-8 minutes until the rice is 70% cooked. The grain should have a firm bite and break easily when pressed. Do not overcook.
Carefully drain the rice in a colander, removing the whole spices. Spread the par-cooked rice on a large tray to cool down and stop the cooking process.
A fragrant and royal biryani from the Awadhi cuisine of Lucknow. Long-grain basmati rice and tender vegetables are cooked in a spiced vegetable stock (yakhni) and layered with fried onions, saffron, and fresh mint, then slow-cooked on 'dum' to perfection.
This awadhi recipe takes 90 minutes to prepare and yields 4 servings. At 746.07 calories per serving with 20.78g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Heat 3 tbsp of ghee in a heavy-bottomed pot or handi over medium heat. Add the thinly sliced onions and fry, stirring occasionally, for 12-15 minutes until they are deep golden brown and crisp. This is your birista.
Remove three-quarters of the birista and set it aside for layering. Keep the remaining one-quarter in the pot.
To the pot with the remaining onions, add the ginger-garlic paste and sauté for 1 minute until fragrant.
Add the mixed vegetables and paneer. Sauté for 4-5 minutes until they are lightly browned.
In a bowl, whisk the curd with turmeric powder, Kashmiri red chili powder, biryani masala, mace powder, nutmeg powder, and 0.5 tsp of salt.
Lower the heat to a minimum, then add the spiced curd mixture to the pot. Stir continuously for 2-3 minutes to prevent curdling. Cook for 5-7 minutes until the gravy thickens and you see ghee separating at the edges.
4
Layer the Biryani
Ensure the vegetable gravy is at the bottom of the pot. Spread half of the par-cooked rice evenly over the gravy.
Sprinkle half of the reserved birista, half of the chopped mint, and half of the chopped coriander leaves over the rice.
Spread the remaining rice to form the top layer.
Garnish with the rest of the birista, mint, and coriander leaves.
Drizzle the saffron-infused milk, the kewra-rose water mixture, and the remaining 1 tbsp of ghee evenly over the top layer of rice.
5
Cook on 'Dum'
In a bowl, mix the atta with 0.25 cup of water to form a firm, pliable dough. Roll it into a long rope.
Press the dough rope firmly along the rim of the pot. Place the lid on top and press down to create an airtight seal.
Place the sealed pot on a tawa (flat griddle) over the lowest possible heat. This ensures gentle, even cooking.
Let the biryani cook on 'dum' for 20 minutes. You will smell the rich aroma as it cooks.
6
Rest and Serve
Turn off the heat and let the biryani rest, still sealed, for at least 10-15 minutes. This allows the flavors to meld and the steam to settle.
Carefully break the dough seal and open the lid. The aroma will be incredible.
Use a fork or a thin spatula to gently fluff the rice from the sides, mixing the layers slightly as you serve.
Serve the hot Veg Awadhi Biryani with a side of cooling raita or mirchi ka salan.
Pro Tips
1Use long-grain, aged basmati rice for the best non-sticky and fragrant biryani.
2Do not overcook the rice initially. It should only be 70% cooked as it will steam to perfection during the 'dum' process.
3Frying your own onions for birista provides a superior flavor and aroma compared to store-bought versions.
4Sealing the pot properly is the most crucial step for a successful dum biryani. Ensure there are no gaps for steam to escape.
5Always let the biryani rest for at least 10-15 minutes after cooking. This allows the flavors to settle and distribute evenly.
6Using a heavy-bottomed pot (handi) is essential for even heat distribution and preventing the biryani from scorching at the bottom.
Recipe Variations
Protein Variation
Protein Variation
Replace paneer with an equal amount of firm tofu or add 1 cup of boiled chickpeas for a different texture and protein source.
Nutty Richness
Nutty Richness
Add 2 tablespoons of cashew paste or almond paste to the vegetable gravy for a richer, creamier consistency, typical of royal Awadhi cuisine.
Vegan Version
Vegan Version
Use a neutral vegetable oil or vegan butter instead of ghee and a plant-based yogurt (like cashew or coconut yogurt) instead of dairy curd to make this biryani vegan.
Health Benefits
✨
Source of Complex Carbohydrates
Basmati rice is a good source of complex carbohydrates, which provide sustained energy to the body without causing sharp spikes in blood sugar levels.
✨
Rich in Vitamins and Minerals
The variety of vegetables like carrots, peas, and beans provides essential nutrients including Vitamin A, Vitamin C, potassium, and dietary fiber, which are vital for overall health.
✨
Aids Digestion
The whole spices used in the yakhni, such as fennel seeds, cloves, and cardamom, are known in traditional medicine for their digestive properties, helping to prevent bloating and indigestion.
✨
Good Source of Protein
Paneer and curd contribute a significant amount of protein to the dish, which is essential for muscle repair, cell growth, and maintaining a healthy immune system.
Frequently Asked Questions
What is 'dum' cooking?
'Dum' is a traditional slow-cooking technique where food is cooked in a sealed, heavy-bottomed pot on low heat. The steam trapped inside cooks the ingredients in their own juices, making the dish intensely flavorful and aromatic.
Is Veg Awadhi Biryani healthy?
Veg Awadhi Biryani can be a balanced meal. It contains complex carbohydrates from rice, protein from paneer and curd, and vitamins from vegetables. However, it is rich due to the use of ghee. For a healthier version, you can reduce the amount of ghee and increase the quantity of vegetables.
How many calories are in one serving of Veg Awadhi Biryani?
One serving of this Veg Awadhi Biryani (approximately 460g) contains an estimated 550-600 calories. The exact count can vary based on the specific ingredients and amounts of ghee and paneer used.
My rice became mushy. What did I do wrong?
Mushy rice is usually caused by overcooking it in the initial stage. It's crucial to cook the rice only until it's 70% done. The grain should still have a distinct bite. Soaking the rice for only 30 minutes and using aged basmati rice also helps prevent it from becoming mushy.
Can I use store-bought fried onions (birista)?
Yes, you can use store-bought birista to save time. However, freshly fried onions have a superior flavor and aroma that significantly enhances the taste of the biryani. If using store-bought, make sure they are crisp and not oily.
Can I make this biryani without sealing it with dough?
Yes. If you don't want to use dough, you can place a clean, damp kitchen towel over the pot and then place a heavy lid on top. Alternatively, you can tightly wrap the rim of the pot with aluminum foil before placing the lid. The goal is to create the best possible seal to trap the steam.
