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Lucknowi Veg Biryani
Lucknowi Veg Biryani is a classic and a fragrant Indian vegetarian biryani recipe from the Awadhi cuisine with a medley of vegetables and spices.
Prep Time
30
minutes
mins
Cook Time
30
minutes
mins
Soaking Time
30
minutes
mins
Total Time
50
minutes
mins
Course:
Entree
Cuisine:
Awadhi
Keyword:
lucknowi veg biryani, vegetarian biryani varieties
Servings:
4
Calories:
479
kcal
Author:
Srividhya G
Ingredients
3
tbsp
ghee
divided 1 tbsp + 2 tbsp
½
cup
paneer
cubed or approx 12 to 15 paneer cubes
10
cashews
1
bay leaf
2
cloves
1
inch
cinnamon
2
cardamom
1
black cardamom
1
mace
1
onion
cut lengthwise
1.5
tsp
ginger-garlic paste
1
tsp
red chili powder
½
tsp
coriander powder
1
tsp
garam masala
2
tsps
salt
¼
zucchini
cut into big chunks
½
carrot
cut into roundels
¼
cup
peas
5
cauliflower florets
2
potatoes
cut into big cubes
2
tbsp
yogurt
1
tbsp
rose water
2
tbsp
lukewarm water
5
saffron strands
1
cup
sela basmati rice
soaked for 30 minutes and drained
1.25
cups
water
Instructions
Soak the saffron in the lukewarm water and set aside. Soak it for atleast 15 to 20 minutes.
Heat the pressure cook or pressure pan and add 1 tbsp of ghee.
Add the cashews and paneer and fry them until they turn light brown.
Remove it from the pan and set aside on a plate/bowl.
Add the remaining 2 tbsps of ghee and add the whole spices - bay leaf, cloves, cinnamon, green cardamom, black cardamom, and mace.
Fry for 30 seconds and then add the ginger garlic paste and the onion.
Cook until the turns are soft and translucent.
Then add the spice powders - red chili powder, coriander powder, garam masala, and salt — mix thoroughly.
Add the chopped vegetables and give it a good mix.
Now add the yogurt and rose water and mix.
Then add the rice, water and saffron water. Mix thoroughly and scrape the bottom if needed.
Gently mix.
Close the pressure cooker and put the weight on and cook for one whistle.
Allow the pressure to release naturally and open the lid.
Let the biryani to cool for 5 minutes and fluff it with a fork. Add the fried paneer cubes and cashews. Serve hot with raita.
Notes
Adjust salt and spice according to your preference.
Make sure you chop the veggies into big chunks for this biryani like the Hyderabadi biryani.
If you can source biryani essence or the biryani ittar, you can add ⅛th tsp of that instead of rose water and saffron water.
I did not include kewra water/essence, but you can add that as well.
Nutrition
Calories:
479
kcal
|
Carbohydrates:
60
g
|
Protein:
12
g
|
Fat:
21
g
|
Saturated Fat:
11
g
|
Cholesterol:
48
mg
|
Sodium:
1217
mg
|
Potassium:
724
mg
|
Fiber:
6
g
|
Sugar:
3
g
|
Vitamin A:
1570
IU
|
Vitamin C:
28.9
mg
|
Calcium:
217
mg
|
Iron:
4.8
mg