Delightful Veg Lucknowi Biryani – Awadhi Biriyani Recipe

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Veg Lucknowi Biryani

The Lucknowi veg biriyani recipe is a mix of fresh veggies, ingredients, and rice that is slow-cooked to consistency, turning in a flavorful, moderate, and lightly aromatic rice and vegetable mix. Commonly, Lucknowi biriyani is identified as Awadhi Biriyani and is highly common in all parts of India as well as internationally!

Biriyani is so popular in India that each region has developed its own area of expertise, such as Mysore biriyani, Awadhi biriyani, Ambur biriyani, and Dindi Gul biriyani. While making Lucknowi veg biriyani at home requires a significant amount of time and effort and ingredients, we are confident that the end product will be well worth the time and effort. Here is a quick recipe to make delightful Lucknowi Biryani or Awadhi Biriyani.

Preparation Time: 45 minutes

Ingredients:

  1. White Basmati Rice (0.5 cups)
  2. Cashew nut (2 Piece Split, 6pcs)
  3. Bay leaf (0.5 leaves)
  4. Salt (1 teaspoon)
  5. Green cardamom (1 unit)
  6. Black Cardamom (1 unit)
  7. Cloves (2 units)
  8. Mace (1 unit)
  9. Peanuts (2 teaspoons)
  10. Kasuri Methi (1 pinch)
  11. Black Salt, Coriander seeds (1 pinch)
  12. Cumin (1 pinch)
  13. Dry red chili (1 unit)
  14. Sesame White (0.25 teaspoon)
  15. Turmeric powder (0.5 teaspoons)
  16. Mustard Seeds (1 pinch)
  17. Coriander Powder (0.5 teaspoons
  18. Tamarind (1 small piece)
  19. Jaggery (1 pinch)
  20. Coconut Milk Powder (1 teaspoon)
  21. Saffron (1 pinch)
  22. Shahi Jeera (1 pinch)
  23. Biryani Masala (1 teaspoon)
  24. Cardamom Powder (1 pinch)
  25. Slim milk (1.5 tablespoons)
  26. Rose Water (0.75 teaspoons)
  27. Keora Water (0.75 teaspoons)
  28. Almond (2 units)
  29. Refined oil (4 teaspoons)
  30. Red Chili Powder (0.5 teaspoons)
  31. Hing (1 pinch)
  32. Curd (1 cup)
  33. Paneer (0.5 cups)
  34. Ginger Garlic Paste (2.75 teaspoons)
  35. Jeera Powder (0.75 teaspoons)
  36. Water (0.5 glass)
  37. Green Chilies (1 unit)

Fruits & Vegetables

  1. English Cucumber (1 small piece)
  2. Carrot-regular (0.33 unit)
  3. Onion (0.75 cups)
  4. Tomato (1 small piece)
  5. Curry Leaves (2 leaves)
  6. Haricot Bean (6 units)
  7. Mint W/o Roots (3 leaves)
  8. Cauliflower (1 piece)

Method To Cook Lucknowi Biryani

  1. Soak the rice and water in a bowl for 30 minutes.
  2. Soak the Cashew nuts in water for a period.
  3. Boil the water, then implement the basil leaves, salt, green cardamom, black cardamom, cloves, and mace.
  4. When it comes to a boil, cut the entire ingredients, add the rice, and cook until half-cooked. Remove the rice from the water.
  5. Add the peanuts to a plate and toast them well. Take off the skin and set it aside.
  6. Merge the curd, Kasuri Methi Powder, black salt, cumin paste, and salt in a mixing cup.
  7. Mix in the cucumber and carrot with the pounded curd.
  8. In a pan, toast the Coriander Seed, Red Chili, and Cumin Seeds before they screech. With Sesame White, toast it.
  9. Place in a bowl and set aside.
  10. Saute the onion before it turns golden in a pan of heated oil.
  11. Optional ingredients include turmeric, Kashmiri chili powder, and tomato slices. Process the veggies until they are tender.
  12. Saute the roasted ingredients with the peanuts.
  13. Use a blender to make a paste.
  14. Keep it in a bowl
  15. Combine Mustard Seeds, Red Chili, Curry Leaves, and Hing in a mixing bowl. Allow it to crackle after heating oil in a pan.
  16. Spread out on a tray to dry and set aside.
  17. Set aside Saffron and Hot Water in a tub.
  18. In a bath, heat the oil. Sauté the Shahi Jeera and onion slices until golden brown.
  19. Sauté the Ginger Garlic Paste.
  20. Sauté the slit Green Chili.
  21. Cook by adding Salt, Coriander Powder, Cumin Powder, Shan Biryani Masala, Red Chili Powder, Cardamom Powder, and Turmeric Powder.
  22. Mix in the cauliflower, beans, and carrots.
  23. Sauté the Paneer.
  24. Add curd while cooking the vegetable.
  25. Add milk after cooking for some time.
  26. Cook with the Cashew Paste.
  27. Apply the following vegetable gravy to a deep bottomed vessel.
  28. Add a slice of the half-cooked rice.
  29. Place some gravy on top of the rice, then sprinkle with Saffron, Rose Water, and Kewra Water and serve on Dum.
  30. Garnish with Brown Onion, chopped Cashew Nut, chopped Almond, and Mint Leaves in a dish.

Along with its cooking style and technique, this Lucknowi style veg biriyani is somewhat distinct from other types of biriyanis.

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