Awadhi Vegetable Biryani with Burani Raita Recipe

Recipe Mar 24, 2021 0 707 Add to Reading List

Awadhi Vegetable Biryani with Burani Raita Recipe

Awadhi Vegetable Biryani With Burani Raita Recipe

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 to overcook 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 if you wish to.

Ingredients:

400 gm basmati rice
2 onion
8 clove
mace as required
3 tablespoon ginger paste
100 gm shelled peas
100 gm cauliflower
100 gm carrot
4 black cardamom
2 bay leaf
2 tablespoon unsalted butter
6 cloves chopped garlic
7 tablespoon ghee
1 tablespoon cumin seeds
2-inch cinnamon stick
1/4 tablespoon nutmeg
3 tablespoon garlic paste
100 gm potato
100 gm bean
400 gm yogurt (curd)
4 green cardamom
1/2 mint leaves
wheat dough as required
8 cup water

For Garnishing

salt as required
kewra as required
1/2 tablespoon chili flakes
1 tablespoon powdered black pepper
rose water as required

Recipe:

Step 1 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 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 color. Once done, remove with a slotted spoon. After this, drain the fried onions on an absorbent paper.

Step 3 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 Saute ginger garlic paste & fry vegetables

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

Step 5 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 Add the remaining spices to boiling water

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

Step 7 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 flavor.

Step 8 Drain the excess water from the rice and let it cook until tender

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

Step 9 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 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 Seal the lid with dough

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

Step 12 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 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 chili flakes. Serve hot along with Durrani raita.