Served with Salan and Raita. Subz Awadhi Biryani is a vegetarian version of the traditional Awadhi Biryani from Lucknow, featuring fragrant basmati rice cooked with a variety of vegetables and a blend of spices. It's layered and slow-cooked to perfection, offering a flavorful and satisfying meal.
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**For the Rice:**
250 grams basmati rice
Water for soaking
Water for cooking rice
1 bay leaf
2-3 green cardamom pods
2-3 cloves
15 grams Salt
**For the Subz (Vegetable) Layer:**
250 grams mixed vegetables (carrots, peas, beans, etc.), diced
1 large onion, thinly sliced
1 tomato, chopped
30 ml refined oil or ghee
6 grams ginger garlic paste
5 grams turmeric powder
6 grams red chili powder (adjust to taste)
6 grams biryani masala
15 grams Salt
Fresh coriander leaves, chopped for garnish
**For the Biryani Masala:**
5 grams cumin seeds
5 grams fennel seeds
2-3 green cardamom pods
4-5 cloves
1-inch cinnamon stick
1 bay leaf
1 star anise
**For Layering:**
Fried onions (optional)
Fresh mint leaves
Saffron strands soaked in warm milk (for color and aroma)
Ghee for drizzling
Instructions:
**Preparing the Rice:**
1. Wash the basmati rice under running water until the water runs clear.
2. Soak the rice in water for about 30 minutes.
3. In a large pot, bring water to a boil. Add soaked and drained rice, bay leaf, green cardamom pods, cloves, and salt.
4. Cook the rice until it's 70-80% cooked. Drain the water and set aside.
**Preparing the Subz (Vegetable) Layer:**
1. Heat oil or ghee in a pan. Add cumin seeds, fennel seeds, green cardamom pods, cloves, cinnamon stick, bay leaf, and star anise for the biryani masala.
2. Add thinly sliced onions and sauté until golden brown.
3. Add ginger garlic paste and sauté until the raw smell disappears.
4. Add chopped tomatoes and cook until they are soft and oil starts to separate.
5. Add diced mixed vegetables, turmeric powder, red chili powder, biryani masala, and salt. Mix well and cook until the vegetables are partially cooked.
6. Turn off the heat and set aside.
**Layering the Biryani:**
1. In a heavy-bottomed pan or biryani pot, layer half of the partially cooked rice.
2. Add the vegetable mixture as the next layer.
3. Sprinkle some fried onions (if using), fresh mint leaves, and drizzle saffron-soaked milk.
4. Add the remaining rice as the final layer.
5. Top with more fried onions, fresh mint leaves, and drizzle ghee over the top.
6. Cover the pot with a tight-fitting lid or seal the edges with aluminum foil.
7. Cook on low heat for about 1520 minutes or until the rice is fully cooked and aromatic.
**Serve:**
1. Gently fluff the biryani with a fork.
2. Serve Subz Awadhi Biryani hot, garnished with fresh coriander leaves.
3. Enjoy your flavorful and aromatic vegetable biryani!
Feel free to adjust the spice levels and vegetables according to your taste preferences.
