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Awadhi Vegetable Biryani

4.30 from 3 votes

Aromatic Rice Layered with Vegetables and Served with Garlic Flavoured Yoghurt.
Prep Time 40 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 20 minutes
Served AsDinner, Lunch
Servings 6


  • 400 gm Basmati rice
  • 7 tbsp ghee
  • 2 large onions sliced
  • 1 tsp black cumin seeds
  • 8 cloves
  • 2 *1- inch sticks cinnamon
  • 1 whole piece mace
  • 1/4 tsp grated nutmeg
  • 3 tbsp Ginger paste
  • 3 tbsp garlic paste
  • 100 gm shelled green peas
  • 100 gm baby potatoes
  • 100 gm small cauliflower
  • 100 gm French beans cut into 1 inch pieces
  • 100 gm carrots sliced diagonally
  • Salt
  • 1 tsp black pepper powder
  • 1/2 cup yoghurt
  • 4 black cardamoms
  • 4 green cardamoms
  • 2 bay leaves
  • 1/2 fresh mint leaves finely chopped
  • A few drops of rose water or kewda
  • 2 tbsp unsalted butter
  • Wheat flour dough to seal the dish


  • Wash the rice and soak in water for half an hour.
  • Heat 4 tablespoon of ghee in a pan fry the sliced onion in batches to golden brown and remove with a slotted spoon.
  • Drain on absorbent paper. In the same pan salute half the black cumin seeds till they begin to sizzle. Add 2 cloves 1 cinnamon stick half the mace the nutmeg and peppercorns and saute till fragrant.
  • Add the ginger and garlic paste and saute for 1 min. Add salt pepper and the vegetables and saute over a low heat for 1-2 minutes.
  • Add yoghurt and cook till the vegetables are almost tender.
  • Meanwhile in a separate large pan bring 8 cups water to a boil with 2 tablespoon of salt or to taste. Tie the remaining cloves, cinnamon tick, mace, black cumin seed, black cardamom, green cardamom, in a piece of muslin cloth to make a small bundle.
  • Add to the water with bay leaves. Cook on a low heat for 15-20 mins to allow the spices to infuse the water with their flavour.
  • Drain the the rice and add to the pan and cook till half done. Remove from the heat and strain. Reserve the strained water.
  • Stir the remaining ghee into the rice and set aside.
  • To assemble the biryani spread half the fried onions at the base of a deep heavey bottomed heatproof casserole.
  • Spread half the rice over the onions.
  • Spread a layer of the vegetables and the chopped mint over the rice . Cover with the remaining rice and top with fried onions.
  • Sprinkle the rose water and the kewabs water.
  • Cover with a lid and seal it with the dough. Place on a hot area or griddle and cook on a low flame till steam begins to escape.
  • Remove from heat a d let stand for 2 mins. Remove the dough seal uncover and fluff up the rice with a fork.
  • Serve hot with burrani. Garlic raita.
Tags biryani

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4.30 from 3 votes

Khushboo Shaw
Khushboo Shaw

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