Lucknowi Veg Biryani

Awadhi cuisine has always gathered attention because of its distinct taste and aroma. This is because Awadhi food has a prominent Persian influence and is cooked with various spices, nuts, herbs, and other such ingredients. This royal cuisine includes some delectable delights that include Shahi korma, Murg Musallam, Shami kebab, Seekh Kebab, amongst many others, but on the top of the list is certainly biryani. When we talk about biryani, it is the non-veg biryani or chicken biryani that pops up in our minds. However, when we talk about Lucknow biryani, even Veg Biryani tastes divine. Though Veg Biryani prepared in various parts of the country, the taste of Lucknow veg biryani is truly unmatched as the intense flavours of this vegetable biryani often leave people craving for more. The delectable vegetables, mixed with an array of spices and long grain basmati rice, offer a burst of flavour that is something that is hard to resist. And gone are the days when you had to go to an authentic Awadhi restaurant to enjoy a piping hot plate of Lucknowi Veg Biryani but not anymore as now you can easily make vegetable biryani or Veg Biryani easily at home. Though authentic Lucknowi biryani is made with mutton or chicken, however, if you are a vegetarian, you can make Veg biryani by skipping meat and substituting it the choice of vegetables, soya chunks, jackfruit, or paneer. So, now whenever friends are coming over for brunch, or it’s a cosy family gathering, you can cook this best Lucknowi biryani recipe at home and treat everyone with one of the best Mughal or Awadhi cuisine options. If you are wondering how to make veg biryani at home in a perfect Lucknowi style, let us share a simple veg biryani recipe step by step! Ingredients Dry Ingredients 500 grams long grain basmati rice 1-inch cinnamon stick 2-3 bay leaves ½ teaspoon black peppercorn ½ teaspoon cloves 1-star anise 2-3 green cardamom 2 black cardamom ½ teaspoon mace ½ teaspoon freshly pound nutmeg powder ½ teaspoon turmeric powder ¾ teaspoon red chilli powder 2 tablespoons coriander powder Fruits / vegetables /herbs 3 onions, finely chopped 1 carrot, diced 1 cup French beans, chopped 1 cup, cauliflower, chopped ½ cup peas 3 tablespoons ginger-garlic paste 4-5 green chillies, slit lengthwise ¼ cup chopped coriander leaves ¼ cup mint leaves Juice of one lemon 1 big onion sliced and fried Other Ingredients ¾ cup hung curd 1 cup paneer, cut into cubes 1 tablespoon fresh cream Ghee, as required Oil, as required Salt, as per taste 1 tablespoon kewra water A few strands of saffron soaked in a tablespoon of milk Directions Wash all the vegetables nicely under running water, drain and keep aside. In a deep mixing bowl, add hung curd, lemon juice, chilli powder, turmeric powder, coriander powder, and salt. Give a thorough mix before adding all the chopped vegetables into it. Gently coat the marinate mix on the vegetables. Marinate for 30-35 minutes. Wash and soak basmati rice. Take a heavy-bottomed wok, heat oil in it. Add bay leaves, cinnamon stick, green cardamom, black cardamom, peppercorns, cloves, star anise, mace, and nutmeg. Cook all the dry ingredients for a minute or two. Add chopped onions to the wok and cook until they turn golden brown. Add ginger-garlic paste, slit green chillies, some chopped coriander leaves, and some chopped mint leaves for a few minutes. When you see the oil separating from the mixture, add marinated vegetables and cook on high flame for a couple of minutes. Add salt and cream and cook covered for 4 to 5 minutes. Meanwhile, take double the amount of water as rice and bring it to boil. Add lemon juice and oil in it before adding basmati rice. Cook rice on high flame until it is almost 80 percent cooked. Strain excess water from the rice and keep it aside. Take a heavy-bottomed handi to assemble the biryani. Add some curd at the base and place half-cooked vegetables and paneer on it. Pour some ghee on this mixture. Once the veggies are spread, add the layer of semi-cooked rice on top. Add some coriander and mint leaves, ghee, milk with soaked saffron strands, Kewra water, lemon juice, and fried onions on top of the rice layer. Use aluminium foil to seal the handi before putting on the lid. Place a saucepan filled with hot water on top of the lid and cook the Veg Biryani on dum for 20 to 25 minutes. Once done, gently stir the Veg Biryani to mix all the ingredients. Serve the biryani with Salan, raita, and chutney!

Apart from assembling all the veg biryani ingredients, you should also keep some more tips and hacks for making a perfect veg biryani recipe! This vegetable biryani recipe is made using the dum technique, but you can make Veg Biryani in the cooker also. For best results, do not cook it with pressure, but instead, simply place the lid and cook on a low flame. In the same way, you can make chicken biryani in a cooker. You can cook biryani in a clay pot and seal the lid with some dough if you wish to make an authentic chicken biryani recipe. If you wish to give this recipe a Donne Biryani twist, or what is popularly known as Chicken Donne Biryani twist, well, you can do that by simply getting Donne from the market and serving this yummy biryani in it. Though the taste may not be the same, however, you will surely get the feel! When learning how to make vegetable biryani, it is important to learn a few handy tips for the heightened taste and flavour, and one of the important tips is to keep the crunch of the vegetables intact. There are many variations available to make an authentic Lucknowi Biryani. However, if you are interested to know how to make veg biryani in an easy way and in less time, well, then trying this recipe is something we highly recommend. So, next time you have your friends or family over for a cosy meal, you do not have to think much as this yummy biryani recipe will prove to be a perfect meal to treat your loved ones. Do not forget to make some salan, raita, mint chutney or any other side dish to complement this yummy biryani!

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