Awadhi Vegetable Biryani

Awadhi Vegetable Biryani - Plattershare - Recipes, food stories and food lovers
Aromatic Rice Layered with Vegetables and Served with Garlic Flavoured Yoghurt.
4.30 from 3 votes
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Prep Time40 minutes
Cook Time1 hour 40 minutes
Total Time2 hours 20 minutes
Served As: Dinner, Lunch
Recipe Cuisine Type: Biryani
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 6


  • 400 gm Basmati Rice
  • 7 tbsp Desi Ghee
  • 2 large Onions sliced
  • 1 tsp Black Cumin Seeds
  • 8 cloves Cloves
  • 2 inch Cinnamon
  • 1 piece Mace whole
  • 1/4 tsp Nutmeg grated
  • 3 tbsp Ginger Paste
  • 3 tbsp Garlic Paste
  • 100 gm Green Peas shelled
  • 100 gm Baby Potatoes
  • 100 gm Cauliflower
  • 100 gm French Beans cut into
  • 100 gm Carrot sliced diagonally
  • 1-2 tsp Salt or as per taste
  • 1 tsp Black Pepper Powder
  • 1/2 cup Yoghurt
  • 4 black cardamom
  • 4 Cardamom
  • 2 leaves Bay Leaves bay
  • 1/2 leaves Mint fresh finely chopped
  • a drops Rose Water of or kewda
  • 2 tbsp Unsalted Butter
  • to Wheat Flour Dough 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.
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4.30 from 3 votes

Khushboo Shaw
Khushboo Shaw

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