Awadhi Vegetable Biryani With Burani Rice -

Awadhi Vegetable Biryani With Burani Rice

Panicle Industries

Biryani is a favourite of non-vegetarian food lovers and is a dish that is prepared using different spices and condiments in different regions. From Lucknow to Hyderabad, the preparation of biryani differs a lot. However, you will be surprised by its taste no matter where you eat. Here is a perfect main dish recipe for the vegetarians to relish their taste buds. The Awadhi Biryani comes straight from the land of nawabs and has its heart filled with Lucknowi flavours.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 20

Total Time 50

Course Main Course

Cuisine Indian

Equipment

Pressure Cooker

Ingredients

400 gm basmati rice, 7 tablespoon ghee, 2 onion, 1 tablespoon cumin seeds, 8 clove, 2 inch cinnamon stickmace as required, 1/4 tablespoon nutmeg, 3 tablespoon ginger paste, 3 tablespoon garlic paste, 100 gm shelled peas, 100 gm potato, 100 gm cauliflower, 100 gm bean, 100 gm carrot, 400 gm yoghurt (curd), 4 black cardamom, 4 green cardamom, 2 bay leaf, 1/2 mint leaves, 2 tablespoon unsalted butter, wheat dough as required, 6 cloves chopped garlic, 8 cup water, For Garnishing salt as required, 1 tablespoon powdered black pepper kewra as required, rose water as required1/2 tablespoon chilli flakes.

Notes

Step 1 / 13 Soak The Basmati Rice For Half An Hour

For the perfect Awadhi Vegetable Biryani, wash the basmati rice and soak it in water for half an hour.

Step 2 / 13 Fry The Sliced Onions And Drain

Slice the onions and carrot in a bowl. Heat the pan with 4 tablespoons of ghee in it and add the sliced onions and fry in batches until they turn golden brown in colour. Once done, remove with a slotted spoon. After this, drain the fried onions on an absorbent paper.

Step 3 / 13 Saute Half The Spices

Saute half of the black cumin seeds till they begin to sizzle. Add half the quantity of cloves, cinnamon, nutmeg and peppercorns and saute them.

Step 4 / 13 Saute Ginger Garlic Paste & Fry Vegetables

Add ginger and garlic paste and saute for a minute. Now add salt, pepper, yoghurt and the remaining vegetables and saute them over a low flame until they turn tender.

Step 5 / 13 Boil Water & Add Salt

Meanwhile, in a separate large pan, bring 8 cups of water to a boil with 2 teaspoons of salt in it.

Step 6 / 13 Add The Remaining Spices To Boiling Water

Tie the remaining cloves, cinnamon sticks, cumin seeds, black cardamoms and green cardamoms in a piece of muslin cloth to make a small bundle and add to the water with bay leaves.

Step 7 / 13 Cook On Low Flame For 20 Minutes

Cook on low flame for 15-20 minutes to allow the spices to infuse the water with their flavour.

Step 8 / 13 Drain The Excess Water From The Rice And Let It Cook Until Tender

Drain the extra water of rice and add the rice in the pan. Let the rice cook until tender and remove from the flame and reserve the strained water.

Step 9 / 13 Stir In The Remaining Ghee Into The Rice

Stir the remaining ghee into the rice and set aside. To assemble the biryani, spread half of the fried onions at the base of a deep heavy-bottomed heatproof casserole.

Step 10 / 13 Layer The Rice, Fried Onions And Chopped Mint

Spread half the rice over onions. Then spread a layer of the vegetables and the chopped mint over the rice. For garnishing, sprinkle rose water and kewra water over the rice. If you want to make your biryani spicier, add 1/2 tsp black pepper powder.

Step 11 / 13 Seal The Lid With Dough

Dot the rice with unsalted butter. Pour in a cup of the strained water. Cover with a lid and seal it with the wheat dough.

Step 12 / 13 Cook On Low Flame Till Steam Begins To Escape

Place on a hot Tawa or griddle and cook on a low flame for 8-10 minutes or until steam begins to escape.

Step 13 / 13 Fluff Up The Cooked Rice And Serve Hot

Remove from heat and let it stand for 2 minutes. Remove the dough seal and fluff up the rice with a fork. Sprinkle red chilli flakes. Serve hot along with burrani raita.