I was keen to begin this mega marathon with a biryani and what better than a traditional Awadhi Vegetable Biryani. It hails from the beautiful city of Lucknow and is also called Lucknow Biryani. I was surprised to find that this Awadhi Vegetable biryani does not use the popular biryani masala or even garam masala. It uses a lovely combination of whole spices with ginger and garlic paste and a beautiful medley of vegetables and long grained basmati rice.
The best part of this biryani was the time needed to make it and also the fact that it is very light on the stomach. It does not leave you feeling lethargic and unable to do anything therafter though I would recommend an afternoon siesta after a sumptuous meal such as this. The Burani raita perfectly compliments this Awadhi Vegetable biryani. It is an easy to make quick raita and perfect for garlic lovers like me.
For other rice dishes, check out Tava Pulao, Mushroom & Egg Rice and Tamarind Rice
Recipe adapted from here
WHAT WE NEED
For the rice
1 cup Long grain basmati rice
4 cups Water
3/4 tsp Salt
2 Black cardamom
2 Green cardamom
1″ Cinnamon stick
1 Bay leaf
For the vegetables
2 tbsp Ghee
1 tsp Cumin seeds
1″ Cinnamon stick
2 tbsp Ginger garlic paste
160 gms Yogurt
50 gms Potatoes
50 gms Carrot
50 gms French beans
50 gms Cauliflower
50 gms Shelled green peas
1/4 cup Fried onions
2 tbsp Finely chopped fresh coriander
8-10 drops of kewra
2 tsp Milk
Few strands of saffron
100 gms Wheat dough
WHAT TO DO
- Soak the basmati rice for half hour in sufficient water
- Peel and chop the potatoes and carrots
- Chop the cauliflower and french beans
- Heat a pan and add 2 tbsp of ghee
- Once the ghee is hot, add the cumin seeds, cinnamon stick and cloves
- After a minute, add the ginger garlic paste and let it cook on low flame for a couple of minutes
- Add the yogurt, vegetables and salt and mix well
- Cover and cook on medium flame till the vegetables are tender, around 7-8 minutes
- Turn off the heat and set aside
- Heat the 4 cups of water with 3/4 tsp salt and let it come to a boil
- Tie up the cloves, cinnamon, black and green cardamoms and bay leaf in a muslin cloth and add it to the water (See Note 2)
- Let the water continue to boil for another 7-8 minutes for the flavours of the spices to be infused in it
- Drain the water from the rice and add it to the boiling water and cook till almost done, around 4 minutes
- Drain the water from the cooked rice and retain the water
- Take out and discard the spices in the muslin cloth
- Roll out the wheat dough into a round shape like a roti to the circumference of your biryani pot
- Heat a tava on medium heat
- Prepare all other ingredients for assembly -chopped coriander, fried onion, kewra, milk mixed with saffron strands, cooked vegetables, cooked rice
- In your biryani pot (any deep pot), add half the rice
- Top it with fried onions and half of chopped coriander
- Add the vegetables and spread over the coriander layer
- Spread the balance rice, coriander, kewra, saffron and milk
- Pour 1/2 cup of the water used to cook the rice
- Cover the pot with the wheat dough and seal it on the edges of the pot to ensure no steam escapes (See Note 3)
- Place it on the tava and cook on medium heat for 10 minutes
- Serve warm with Burani Raita
- You can either buy fried onions from the store or thinly slice 1 medium onion and fry it till golden brown. If you are frying it yourself, fry it at the beginning and set aside before proceeding to make other parts of the biryani
- If you do not have a muslin cloth to tie up the spices – Empty a tea bag of the tea and put the spices in and staple it. Drop it in the boiling water to infuse it with the spices
- Instead of the wheat dough, you can place a clean kitchen towel on the pot and close it with a lid tight enough to ensure that no steam escapes
This is my post for the Biryani / Pulao / Khichadi Festival for the alphabet ‘A’
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99
Awesome start Sowmya. The biryani is surely an elaborate dish and makes a great choice for weekend pleasures. You have picked up AtoZ! I love it.
You have picked an aromatic, royal biryani to start the marathon with. Your Awadhi biryani sounds wonderful.
That is a wonderful start to the BM Sowmya. Nowadays layered biryani has become my favorite. But haven’t tried it with the dough to seal. Next time I am trying this definitely.
Wow ! Awadhi Biryani is a perfect start to the Mega marathon ! This is such a rich biryani and quite a elaborate one , but I am sure definitely worth all the efforts . Love it . Looking forward to many more traditional recipes .
Awadhi biryani is one of my favorite dish. You have just made it perfect.
The Biryani looks delicious. I too have this coming up. It is so flavourful with all the kewra and you are so right, it is surprisingly so easy and delicious.
So lovely with lots of veggies ,indeed just perfect with Raita and some papad!!
Wow Sowmya, such an elaborate biryani to start the marathon! Love the simple flavors of this biryani. The dum method definitely makes it extra special, right?
This biryani looks so tempting and flavorfull.. great start with state of flavors… Love to eat whole bowl with boondi raita.
Great start Sowmya. Loving this new website theme. Between I totally agree about the mild flavors of the awadhi biryani. Looks delicious.
Royal, decadent and flavourpacked start to the BM, Sowmya ! make this for me when we catch up in blr ! nice , new blog layout too 🙂
Cannot wait to try this Awadhi vegetable biryani! Looks very tasty and delicious! Thanks for sharing!
Such a flavour Briyani, love all the flavours in it,, will love to have it mint raita
wow!! This royal and elaborate biryani is too inviting. Lokks very delicious