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Awadhi Vegetable Biryani

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 4 votes
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Course: Main Course
Cuisine: Indian
Keyword: Biryani, Gluten Free
Prep Time: 10 minutes
Cook Time: 40 minutes
Soaking Time: 30 minutes
Total Time: 50 minutes
Servings: 6 people
Author: Renu Agrawal-Dongre


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 tsp 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 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


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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