Awadhi Vegetable Biryani

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Awadhi Vegetable Biryani is a simple and delicious fragrant and flavourful Biryani, which has flavors from the spices and is very low on the heat. The name itself is so royal that I was so very tempted to make it. Surprisingly the recipe is not that difficult.

This biryani comes out very fragrant due to the addition of Rose and kewra water both. Simple whole spices go in the recipe and there is no addition of Garam masala or biryani masala. So it does not go spicy. Hence it can be easily enjoyed by kids.

I have added carrots, cauliflower, beans, and potatoes to this. You can add any vegetables of your choice. Cooking of rice for Biryani is crucial, as I have explained in my earlier post on No onion No Garlic Carrot and Peas Pulao.

Awadhi Vegetable biryani is really very simple and quick to make. I would say a must-try for beginners. Sometimes the thought of making a Biryani makes you go crazy as the amount of time it requires. But this one is a real winner. Just keep in mind a few steps like not overcooking the rice and you would have one delicious and quick biryani.

This is also a no onion Biryani, I have added Fried onions, but you can completely skip it. And for those who do not eat garlic, you can skip that too. I have not added any food color but you can add it if you wish to.

I thought to share non-Indian rice recipes this week, but could not. So this week would be a mix of everything.

So here goes the recipe.

Ingredients

Ingredients for cooking Rice

• 2 cup Basmati Rice
• 2-3 Cloves (Long)
• 1/2 inch Cinnamon (Dalchini)
• 2 Green Cardamom
• 1 Black cardamom
• 1 Bay leaf (Tejpatta)

For Biryani Masala

• 2 Tablespoon oil
• 1 small piece of mace (Javitri)
• 1 tsp Shajeera
• 4-5 Black Peppercorns
• 1 Black Cardamom
• 2 Green Cardamom1 small piece or a 1/4 teaspoon crushed or grated nutmeg (Jaifal)
• 1/2 Cup Cauliflower Florets
• 1/2 Cup Potatoes Cubed
  
• 1/2 Cup Carrots cubed into small pieces
• 1/2 Cup green beans chopped
• 1 teaspoon Ginger Paste
• 1 teaspoon Garlic Paste (Optional if you do not eat)
• 1/2 Cup Yogurt
• Salt to taste

For Layering Biryani

• 1 teaspoon kewra water
• 1 teaspoon Rose water
• a generous pinch of Kesar(Saffron) soaked in 1/4 cup of lukewarm milk.
• 1 tablespoon Ghee/Clarified Butter
• 1 Cup Water Stock (Water from the Rice you have boiled)
• 1/2 Cup of chopped Mint leaves
• 1 Cup of Fried Onions

Instructions

Cooking Rice

• Rinse and soak the rice for at least 30 minutes.
• Take a small muslin cloth and add all the whole species mentioned under the heading “Ingredients for cooking Rice”. Tie a knot out of it. This becomes a parcel or potli to be immersed in rice while cooking. (This is optional you can add the spices directly in rice too).
• In a large pot add enough water, 7-8 cups of water.
• Add the potli in this and let the water come to a boil.
• Once the water starts boiling, add the rice.
• Let the rice cook till 85 % done.
• Drain and keep it aside. Do save 1 cup of water from the boiled rice for use later.

Biryani Masala

• In a pan add in the oil.
• Once hot, add Shahjeera.
• Once it splutters add the remaining whole spices mentioned under Biryani Masala.
• Now add the ginger and garlic paste.
• Add in the chopped vegetables.
• Add the yogurt and let this mixture cook for 5-7 minutes, until the vegetables are half done.

Layering of Biryani

• In a heavy bottom pan, add in few fried onions.
• Top it up with half of the cooked rice.
• Then add half of the vegetables.
• Now add half of the mint leaves.
• Now again add the fried onions, remaining rice and remaining vegetables.
• Add the remaining mint leaves.
• Sprinkle the kesar mix on top of this.
• Add in the kewra and rose water.
• Add 1 cup of water stock reserved from boiling the rice.
• Top it up with the remaining fried onions and ghee.
• Seal the edges using dough and let this cook on dum (Min) or steam cook for 20-25 minutes.
• Serve it with some Bhurani Raita (Garlic Raita – Recipe coming soon) or raita or yogurt of your choice.

Rice recipes on my blog: :

• Carrot and Peas Pulao
• Tamarind Rice
• Kashmiri Pulao
• Mumbai Style Tawa Pulao
• Veg Fried Rice (Without Ajinomoto)
• Veg Schezwan Fried Rice
• Rajasthani Gatta Pulao

Awadhi Vegetable Biryani

Awadhi Vegetable Biryani is a simple and delicious fragrant and flavourful Biryani, which has flavours from the spices and is very low on the heat.

5 from 3 votes

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Course: Main Course

Cuisine: Indian

Keyword: Gluten Free, Rice

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Soaking Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 6 people

Author: Renu Agrawal-Dongre

Ingredients

Ingredients for cooking Rice

• 2 Cup Basmati Rice
• 2-3 Cloves Long
• 1/2 inch Cinnamon Dalchini
• 2 Green Cardamom
• 1 Black cardamom

For Biryani Masala

• 2 Tablespoon oil
• 1 Small piece of mace Javitri
• 1 teaspoon Shajeera
• 4-5 Black Pepper corns
• 1 Black Cardamom
• 1 Bay leaf Tejpatta
• 2 Green Cardamom1 small piece or a 1/4 teaspoon crushed or grated nutmeg Jaifal
• 1/2 Cup Cauliflower Florets
• 1/2 Cup Potatoes Cubed
• 1/2 Cup Carrots cubed into small pieces
• 1/2 Cup green beans chopped
• 1 teaspoon Ginger Paste
• 1 teaspoon Garlic Paste Optional if you do not eat
• 1/2 Cup Yogurt
• Salt

For Layering Biryani

• 1 teaspoon kewra water
• 1 teaspoon Rose water
• a generous pinch of Kesar(Saffron) soaked in 1/4 cup of lukewarm milk.
• 1 tablespoon Ghee/Clarified Butter
• 1 Cup Water Stock Water from the Rice you have boiled
• 1/2 Cup of chopped Mint leaves
• 1 Cup of Fried Onions

Instructions

Cooking Rice

• Rinse and soak the rice for at least 30 minutes.
• Take a small muslin cloth and add all the whole species mentioned under the heading “Ingredients for cooking Rice”. Tie a knot out of it. This becomes a parcel or potli to be immersed in rice while cooking. (This is optional you can add the spices directly in rice too).
• In a large pot add enough water, 7-8 cups of water.
• Add the potli in this and let the water come to a boil.
• Once the water starts boiling, add the rice.
• Let the rice cook till 85 % done.
• Drain and keep it aside. Do save 1 cup of water from the boiled rice for use later.

Biryani Masala

• In a pan add in the oil.
• Once hot, add Shahjeera.
• Once it splutters add the remaining whole spices mentioned under Biryani Masala.
• Now add the ginger and garlic paste.
• Add in the chopped vegetables.
• Add the yogurt and let this mixture cook for 5-7 minutes, until the vegetables are half done.

Layering of Biryani

• In a heavy bottom pan, add in few fried onions.
• Top it up with half of the cooked rice.
• Then add half of the vegetables.
• Now add half of the mint leaves.
• Now again add the fried onions, remaining rice and remaining vegetables.
• Add the remaining mint leaves.
• Sprinkle the kesar mix on top of this.
• Add in the kewra and rose water.
• Add 1 cup of water stock reserved from boiling the rice.
• Top it up with the remaining fried onions and ghee.
• Seal the edges using dough and let this cook on dum (Min) or steam cook for 20-25 minutes.
• Serve it with some Bhurani Raita (Garlic Raita – Recipe coming soon) or raita or yogurt of your choice.

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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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