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Lucknowi Biryani | Awadhi Biryani (Veg) » Dassana’s Veg Recipes


Veg Lucknowi biryani recipe with step-by-step images –  fragrant, gentle, gentle and a refined flavored Awadhi dum biryani made with combine greens. Awadhi biryani can also be referred to as as Lucknowi biryani. It’s a satisfying and wholesome dish that options contemporary veggies simmered in a wealthy gravy, then layered with fragrant rice and dum cooked to perfection.

Lucknowi biryani served in a bowl with a side of raita

After getting numerous requests for Awadhi biryani, I’m lastly sharing my vegetarian model. I first realized the Awadhi model of cooking in my house science cooking coaching and we did make some recipes from the Awadhi delicacies. I nonetheless bear in mind me and a fellow scholar got a mission on Awadhi delicacies, which we needed to current to the entire class.

Like most dum cooked biryani recipe, Awadhi biryani additionally takes time to organize. the style & taste of Awadhi biryani could be very completely different from the Hyderabadi biryani or the South Indian biryani varieties like Ambur biryani, Kerala biryani.

All of the spices, flavorings, will get blended very properly with one another on this dish. In case you are a biryani lover, then it is best to attempt Awadhi biryani.

There may be minor variations within the recipe as to the best way every family prepares it. Right here I’m sharing the best way I put together this Lucknowi biryani.

Suggestions for making Lucknowi biryani

  1. Being a vegetarian, I’ve used combine veggies, however you too can use paneer, soy chunks and tofu to organize this dum biryani.
  2. Typically sella basmati rice (parboiled basmati rice) is used to organize this biryani. Although you too can use a great high quality aged basmati rice. I do get sella basmati rice simply out there right here, so I exploit it whereas making ready this veg Awadhi biryani.
  3. Yellow chilli powder is added in Lucknowi biryani. Since yellow chilli powder will not be simply out there all over the place, I’ve used crimson chilli powder. Additionally I’ve saved the recipe such that everybody can put together it with the elements simply out there.
  4. Rose water or kewra water or meetha ittar can also be added. When you wouldn’t have rose water, then you too can use dried rose petals whereas layering. Each saffron and rose water or kewra water are important elements. So don’t skip them.

I’ve divided the step-by-step publish in three components – making ready veg gravy, cooking rice and layering. You may select to cook dinner the veg gravy or cook dinner the rice first. If cooking the rice first, then pressure the rice and hold apart.

Serve Lucknowi biryani with sizzling raita or a korma or shorba gravy(facet gravy recipe for biryani, pulao).

Step-by-Step Information

Find out how to make Awadhi Biryani

Cooking veg gravy

1. Warmth 2 tablespoons of ghee in a kadai or pan.

heat ghee

2. Then add the next spices and allow them to splutter and develop into fragrant – 1 tej patta (Indian bay leaf), 2 cloves, 1 inch cinnamon, 2 black cardamoms, 1 mace flower and a couple of inexperienced cardamoms.

spices added to ghee

3. Subsequent add ¾ cup of thinly sliced onions.

onions added

4. Start to saute on a low to medium warmth stirring typically.

sauteing onions

5. Saute until the onions start to get golden.

sauteing onions

6. When the onions get golden, then add 1 teaspoon ginger-garlic paste.

ginger garlic paste added

7. Combine properly and saute for a number of seconds or until the uncooked aroma of ginger-garlic goes away.

sauteing ginger garlic paste

8. Now add 2 to 2.5 cups chopped combine veggies and ⅓ cup inexperienced peas. You may add veggies like carrots, potato, cauliflower, capsicum, french beans, mushrooms. I’ve added carrots, capsicum, inexperienced peas, french beans and potatoes.

veggies added

9. Stir and blend the veggies very properly.

mix the veggies

10. Add 1 teaspoon of crimson chili powder or yellow chili powder. Stir once more and blend very properly.

red chili powder added

11. Then add 1 teaspoon garam masala powder – do be sure that the garam masala powder has coriander seeds in it. It’s also possible to use biryani masala.

garam masala powder added

12. Stir and blend once more.

mix again

13. Preserve the warmth to a low and add ¼ cup contemporary curd (yogurt)

curd added

14. As quickly as you add curd, combine it very properly with the veggies.

curd mixed with veggies

15. Then add 1 cup of water and stir. It’s also possible to add blanched almonds if you’d like within the gravy.

water added

16. Season with salt as per style.

salt added

17. Stir and blend very properly.

mix again

18. Cowl the pan with its lid and simmer on a low to medium warmth, until the veggies are virtually cooked.

cooking veggies

19. By the point the veggies are carried out, the gravy may also thicken and scale back. Don’t overcook the veggies.

cooked veggies

20. Layer the veg gravy within the pan by which you may be making the biryani. Take away all the entire spices from the gravy. Do use a thick bottomed heavy pan or pot. Preserve apart.

veggie layer

Prepping and cooking rice for Lucknowi biryani

1. In a bowl take 1.5 cups of sella basmati rice (300 grams). When you wouldn’t have sella basmati rice, then use good high quality and aged basmati rice.

rice for biryani

2. Rinse very properly until the water runs away from starch and soak sella basmati rice for 1 hour. If utilizing basmati rice, then soak for half-hour. When the rice is soaking, you possibly can put together the veg gravy.

soaked rice

3. Additionally soak 1 pinch of saffron strands in ⅓ cup heat milk for 15 to twenty minutes.

saffron strands soaked

4. Warmth 5 to six cups water in a big pot or pan together with 1 teaspoon salt and the next spices – 1 tej patta (Indian bay leaf), 2 inexperienced cardamoms, ½ inch cinnamon and a couple of cloves.

spices in water

5. Convey this water to a speedy boil on a excessive warmth.

boiling water with spices

6. When the water involves a boil, add the rice. It’s also possible to add a number of drops of lemon juice whereas the rice is cooking. Test the style of the water and it needs to be barely salty.

rice added to water

7. Proceed to cook dinner on a excessive warmth with out the lid until the rice is ¾th or 75% cooked.

cooking rice

8. There needs to be some chunk within the rice grains and so they shouldn’t be utterly cooked.

cooked rice

Layering and dum cooking Lucknowi biryani

1. Now with a strainer take the 75% cooked rice grains and drain properly to take away the water. Take away the entire spices from the rice in case you see them. There needs to be no complete spices within the rice in addition to within the vegetable gravy.

layering rice

2. Layer the veg gravy with the rice.

layering rice

3. This manner take away all of the rice with the assistance of the strainer after which layer the veg gravy with the rice.

layering rice over veggies

4. I made 2 layers of the veg gravy and rice. If you need, you possibly can even make 4 layers.

rice layer over veggies

5. Lastly add the saffron soaked milk everywhere in the rice layer.

saffron water added

5. Then take ⅓ cup of the inventory by which the rice was cooked and pour it gently alongside the sides of the pan. If in case you have used common basmati rice then add ¼ cup of the rice inventory.

In case the rice has been cooked extra and is about 90% cooked, then don’t add any rice inventory.

water stock added to rice layer

6. Subsequent add 2 teaspoons kewra water or rose water. It’s also possible to add meetha ittar or biryani ittar.

If utilizing ittar, then simply add a number of drops or combine the ittar with 1 to 2 teaspoon water after which sprinkle the water on the rice.

kewra water added

7. Dot with ½ to 1 tablespoon ghee everywhere in the rice.

ghee added

8. Seal the pan with an aluminum foil.

sealed pan

9. Cowl tightly with the pan’s lid. Preserve the pan on a tawa which is saved on the burner. On a low warmth dum cook dinner for 30 to 35 minutes.

If baking then preheat oven at 180 levels celsius for 10 minutes. Bake lucknowi biryani for 30 to 35 minutes at 180 levels celsius. Use an ovenproof pan if baking in an oven.

cooking Awadhi biryani

10. When the Lucknowi biryani is getting dum cooked, then we will put together the fried onions garnish for it. Warmth 1 tablespoon ghee in a small pan. Then add ½ cup thinly sliced onions.

preparing fried onions

11. Saute the onions until they flip golden and crisp. Take away and hold them apart.

preparing fried onions

12. As soon as the Lucknowi biryani is completed, then give a standing time of seven to 10 minutes after which open the foil. There needs to be no liquid or gravy on the backside of the pan. If there’s some gravy, then seal once more and proceed to dum cook dinner for some extra minutes.

prepared Awadhi biryani

12. Gently fluff and Serve Awadhi dum biryani sizzling or heat garnished with the fried onions. You may serve this Lucknowi biryani with veg korma or raita or shorba gravy or plain yogurt (curd). It’s also possible to garnish with some mint leaves if you’d like.

Lucknowi biryani served in a bowl with a side of raita


Extra biryani varieties

Please make sure you charge the recipe within the recipe card or go away a remark under if in case you have made it. For extra veetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.

dum biryani recipe, lucknowi biryani recipe, awadhi dum biryani recipe

Lucknowi Biryani

That is an fragrant, gentle, gentle and a refined flavored Awadhi biryani made with combine greens.

Prep Time 30 minutes

Prepare dinner Time 45 minutes

Whole Time 1 hr 15 minutes

for layering awadhi biryani

Forestall your display screen from going darkish whereas making the recipe

cooking veg gravy

  • Warmth 2 tablespoons ghee in a kadai or pan.

  • Then add the next spices and allow them to splutter and develop into fragrant – 1 tej patta, 2 cloves, 1 inch cinnamon, 2 black cardamoms, 1 mace flower and a couple of inexperienced cardamoms.

  • Subsequent add ¾ cup chopped onions and start to saute on a low to medium flame stirring typically.

  • Saute until the onions start to get golden.

  • Then add 1 teaspoon ginger-garlic paste and saute until their uncooked aroma goes away.

  • Now add 2 to 2.5 cups chopped combine veggies and ⅓ cup inexperienced peas.

  • Combine the veggies very properly.

  • Add 1 teaspoon crimson chilli powder or yellow chilli powder, 1 teaspoon garam masala powder. Combine very properly. you too can use biryani masala.

  • Preserve the flame to a low and add ¼ cup contemporary curd (yogurt or dahi)

  • As quickly as you add curd, combine it very properly with the veggies.

  • Then add 1 cup water and stir. It’s also possible to add blanched almonds if you’d like within the gravy.

  • Season with salt as per style.

  • Cowl the pan with its lid and simmer on a low to medium flame, until the veggies are virtually cooked. Don’t over cook dinner the veggies. 

  • By the point the veggies are carried out, the gravy may also thicken and scale back.

  • Layer the veg gravy in a the pan by which you may be making the biryani. Take away the spices from the gravy. Do use a thick bottomed heavy pan or pot. Preserve apart.

prepping and cooking rice

  • In a bowl take 1.5 cups sella basmati rice (300 grams). When you wouldn’t have sella basmati rice, then use good high quality and aged basmati rice.

  • Rinse very properly until the water runs away from starch and soak sella basmati rice for 1 hour. If utilizing basmati rice, then soak for half-hour. 

  • Additionally soak 1 pinch of saffron strands (kesar) in ⅓ cup heat milk for 15 to twenty minutes.

  • Warmth 5 to six cups water in a big pot or pan together with 1 teaspoon salt and the next spices – 1 tej patta, 2 inexperienced cardamoms, ½ inch cinnamon and a couple of cloves.

  • Convey this water to a speedy boil on a excessive flame.

  • When the water involves a boil, add the rice. It’s also possible to add a number of drops of lemon juice whereas the rice is cooking.

  • Proceed to cook dinner on a excessive flame with out the lid until the rice is ¾th or 75% cooked. There needs to be some chunk within the rice grains and so they shouldn’t be utterly cooked.

layering and dum cooking lucknowi biryani

  • Now with a strainer take the 75% cooked rice grains and drain properly to take away the water. Take away the entire spices from the rice in case you see them. There needs to be no complete spices within the rice in addition to within the vegetable gravy.

  • Layer the veg gravy with the rice.

  • This manner take away all of the rice with the assistance of the strainer after which layer the veg gravy with the rice. I made 2 layers of the veg gravy and rice. If you need, you possibly can even make 4 layers.

  • Lastly add the saffron soaked milk everywhere in the rice layer.

  • Then take ⅓ cup of the inventory by which the rice was cooked and pour it gently alongside the sides of the pan. If in case you have used common basmati rice then add ¼ cup of the rice inventory. In case the rice has been cooked extra and is about 90% cooked, then don’t add any rice inventory.

  • Subsequent add 2 teaspoons kewra water or rose water. It’s also possible to add meetha ittar or biryani ittar. If utilizing ittar, then simply add a number of drops or combine the ittar with 1 to 2 teaspoons water after which sprinkle the water on the rice.

  • Dot with ½ to 1 tablespoon ghee everywhere in the rice.

  • Seal the pan with an aluminium foil.

  • Cowl tightly with the pan’s lid. Preserve the pan on a tawa which is saved on the burner. On a low flame dum cook dinner the biryani for 30 to 35 minutes. If baking then preheat oven at 180 levels celsius for 10 minutes. Bake for 30 to 35 minutes at 180 levels celsius. Use an oven proof pan if baking in an oven.

  • When the awadhi biryani is getting dum cooked, put together the fried onion garnish for it. Warmth 1 tablespoon ghee in a small pan. Then add ½ cup thinly sliced onions.

  • Saute the onions until they flip golden and crisp. Take away and hold apart.

  • As soon as the lucknowi biryani is completed, then give a standing time of seven to 10 minutes after which open the foil. 

  • There needs to be no liquid or gravy on the backside of the pan. If there’s some gravy, then seal once more and proceed to dum cook dinner lucknowi biryani for some extra minutes.

  • Gently fluff and Serve awadhi biryani sizzling or heat garnished with the fried onions. You may serve this lucknowi model biryani with veg korma or raita. 

  • It’s also possible to garnish the biryani with some mint leaves if you’d like. It’s also possible to use lemon juice if you’d like whereas cooking rice.

Diet Details

Lucknowi Biryani

Quantity Per Serving

Energy 515 Energy from Fats 144

% Every day Worth*

Fats 16g25%

Saturated Fats 9g56%

Polyunsaturated Fats 1g

Monounsaturated Fats 4g

Ldl cholesterol 38mg13%

Sodium 1838mg80%

Potassium 474mg14%

Carbohydrates 83g28%

Fiber 8g33%

Sugar 4g4%

Protein 11g22%

Vitamin A 4922IU98%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 3mg15%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin C 18mg22%

Vitamin D 1µg7%

Vitamin E 1mg7%

Vitamin Okay 5µg5%

Calcium 139mg14%

Vitamin B9 (Folate) 51µg13%

Iron 2mg11%

Magnesium 66mg17%

Phosphorus 205mg21%

Zinc 2mg13%

* P.c Every day Values are based mostly on a 2000 calorie food regimen.

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This Lucknowi Biryani publish from the weblog archives first printed in December 2016 has been up to date and republished on December 2022.



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