Awadhi Biryani

I am a great fan of Biryanis , and love to make them on Sundays or holidays . Like every blogger I hate to repeat the recipes . Shouldn’t that make the family happy ? No , actually they do not like because whenever they want to repeat a dish I am hesitant . Wonder who is right ?

Whenever I want to make a Biryani my search begins on fridays , so that I can get all the required ingredients on Saturday and cook on Sunday . I really can’t remember the recipe source of this Biryani but I know that everyone loved this Awadhi Biryani . The pictures do not do justice , seriously .

The rice gets its flavours from the whole spices that are tied in the muslin cloth . The veggies get their flavour from the ginger garlic paste , the torn mint , fried onions are always a must in any Biryani . What I liked about this Biryani was the use of flavourful reserved water from rice . The finale to the Biryani is saffron and ghee which fill the house with a aroma that is heavenly . A Biryani which I should actually repeat , but will I ? Ha ha ..

Awadhi Biryani

Awadhi Biryani

Ingredients

400 gms basmati rice
7 tbsp ghee
2 onions, large and sliced
1 tsp cumin seeds
8 cloves
3 green cardamoms
2 1”sticks cinnamon
3 tbsp ginger paste
3 tbsp garlic paste
100 gms green peas
100 gms baby potatoes
100 gms cauliflower
100 gms French beans
100 gms carrot
1/2 cup curd
Few drops kewra essence
Few strands saffron
Salt to taste

 

 Method

Wash and soak rice for 30 minutes.
Heat ghee and fry the sliced onions. Keep aside.
In the same ghee add 1/2 tsp cumin seeds, 2 cloves, 1 stick cinnamon, few peppercorns and sauté till they lend out a wonderful aroma.
Add ginger garlic paste, vegetables and sauté.
Add salt and yogurt and cook the vegetables .
In another pan , boil 8 cups water.
Take a muslin cloth and place 1/2 tsp cumin seeds, cloves, cinnamon stick , cardamom and a bay leaf .
Bring together the corners of the muslin cloth and tie them.
Put this bag in the boiling water.
Add salt and rice.
Let the rice cook till 80 % done.
Drain the water , reserve it and discard the spice bag .

 

Assembling the rice

Spread half the rice in an oven proof dish.
Now spread a layer of veggies .
Next sprinkle torn mint leaves and fried onion.
Repeat the rice, Vegetables , mint and fried onion onion.
Dot the rice with ghee
Sprinkle about 1 cup of the reserved water.
Dissolve the saffron in a tbsp of warm water.
Sprinkle dissolved saffron and kewra.
Cover the rice with a lid and seal the dish with dough .
Place the rice dish in a oven .
Bake the biryani for 15 minutes at deg C.

 

Awadhi Biryani

 

Some of my favorite Biryanis
Print Recipe
Awadhi Biryani
Awadhi Biryani is a sensational biryani from the royal mughal kitchen. Layers of rice and vegetables are simmered , with ghee and saffron.
Course Rice
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
Course Rice
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
Instructions
  1. Wash and soak rice for 30 minutes.
  2. Heat ghee and fry the sliced onions. Keep aside.
  3. In the same ghee add 1/2 tsp cumin seeds, 2 cloves, 1 stick cinnamon, few peppercorns and sauté till they lend out a wonderful aroma.
  4. Add ginger garlic paste, vegetables and sauté.
  5. Add salt and yogurt and cook the vegetables .
  6. In another pan , boil8 cups water.
  7. Take a muslin cloth and place 1/2 tsp cumin seeds, cloves, cinnamon stick , cardamom and a bay leaf .
  8. Bring together the corners of the muslin cloth and tie them.
  9. Put this bag in the boiling water.
  10. Add salt and rice.
  11. Let the rice cook till 80 % done.
  12. Drain the water , reserve it and discard the spice bag .
Assembling the rice
  1. Spread half the rice in an oven proof dish.
  2. Now spread a layer of veggies .
  3. Next sprinkle torn mint leaves and fried onion.
  4. Repeat the rice, Vegetables , mint and fried onion onion.
  5. Dot the rice with ghee
  6. Sprinkle about 1 cup of the reserved water.
  7. Dissolve the saffron in a tbsp of warm water.
  8. Sprinkle dissolved saffron and kewra.
  9. Cover the rice with a lid and seal the dish with dough .
  10. Place the rice dish in a oven .
  11. Bake the biryani for 15 minutes at deg C.

15 thoughts on “Awadhi Biryani”

  1. Even I love biryani and this biryani looks delicious! I always reserve some water in which rice is cooked and add it to layer biryani to finish the cooking process.

  2. I love biryanis and I’m always looking for new biryani recipes. This Awadhi biyani sounds soo flavorful and delicious. I am going to try this one out soon.

  3. Yes, we never like to repeat recipes right! Even my family is annoyed sometimes when I say I don’t have time to repeat dishes!!!And this is such a divine tasting briyani with Kewra essence!!

  4. Wow another rich biriyani for the BM queen!! looks fabulous vaishali. I have recently started making traditional biriyani’s for our weekend lunch. Would love to try this for one of our meals!!!

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