Prepare time: 10 mins
Cook: 25 mins
Serves: 4 Persons


  • 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 yoghurt (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 chilli flakes
  • 1 tablespoon powdered black pepper
  • rose water as required

Directions For Making Awadhi Vegetable Biryani

  1. For the perfect Awadhi Vegetable Biryani, wash the basmati rice and soak it in water for half an hour.
  2. 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 colour. Once done, remove with a slotted spoon. After this, drain the fried onions on an absorbent paper.
  3. 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.
  4. 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.
  5. Meanwhile, in a separate large pan, bring 8 cups of water to a boil with 2 teaspoons of salt in it.
  6. Tie the remaining cloves, cinnamon sticks, cumin seeds, black cardamoms and green cardamoms in a piece of muslin cloth to make a small bundle and add to the water with bay leaves.
  7. Cook on low flame for 15-20 minutes to allow the spices to infuse the water with their flavour.
  8. Drain the extra water of rice and add the rice in the pan. Let the rice cook until tender and remove from the flame and reserve the strained water.
  9. 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 heat proof casserole.
  10. Spread half the rice over the 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.
  11. Dot the rice with unsalted butter. Pour in a cup of the strained water. Cover with a lid and seal it with the wheat dough.
  12. Place on a hot Tawa or griddle and cook on a low flame for 8-10 minutes or until steam begins to escape.
  13. Remove from heat and let it stand for 2 minutes. Remove the dough seal and fluff up the rice with a fork. Sprinkle red chilli flakes. Serve hot along with burrani raita.

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