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Lucknowi Veg Biryani

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Time40 Min
DifficultyIntermediate
Serves1

Lucknowi veg biriyani recipe is a medley of fresh veggies, spices, and rice slow-cooked to perfection resulting into an aromatic, mild and subtly flavoured combination of rice and vegetables! Gone are the days when we used to splurge the restaurants to get the taste of a perfect biriyani, nowadays people preparing this Lucknowi veg biriyani at home with the help of recipes and videos online! Tradi ... tionally the Lucknowi biriyani is known as Awadhi Biriyani and is extremely popular in all the states of India and also abroad! Biriyani is so famous in India that each place has come up with its own speciality of vegetable biriyani, such as Malabar biriyani, Hyderabadi biriyani, Ambur biriyani, Dindigul biriyani, Thalassery biriyani, Kolkata biriyani, Memoni biriyani, etc. However, Awadhi or Lucknowi biriyani is considered the richest of all in terms of flavours, spices, and ingredients! All the ingredients for Lucknowi veg biriyani are easily available and the cooking time takes approximately 45 minutes to an hour. Check out the Lucknowi veg biriyani video in the recipe blog for a detailed step by step instructions on how to make it at home. While we know that preparing Lucknowi veg biriyani at home is not an easy task both on efforts and ingredients, we bet you the end result would be definitely worth all the efforts! Biriyani is not a regular dish and is prepared occasionally in Indian households, this fact itself makes it appealing to both kids and adults! You always crave for something that you don’t get easily or regularly! Serve this restaurant-style Lucknowi veg biriyani for lunch or dinner along with delicately spiced raita and korma!

Nutrition Info. (per serving)

ProteinFatCarbsFibre806 Cal806 Cal806 Cal806 Cal
  • 21gProtein
  • 34gFat
  • 103gCarbs
  • 10gFibre

Ingredients

Dry Grocery

White Basmati Rice

White Basmati Rice

0.5 cups

Cashewnut (2 Piece Split)

Cashewnut (2 Piece Split)

6 units

Bay Leaf

Bay Leaf

0.5 leafs

Salt

Salt

1 teaspoon

Green Cardamom

Green Cardamom

1 unit

Black Cardamom

Black Cardamom

1 unit

Cloves

Cloves

2 units

Javitri/mace

Javitri/mace

1 small piece

Peanut (with Skin)

Peanut (with Skin)

2 teaspoons

Kasuri Methi

Kasuri Methi

1 pinch

Black Salt

Black Salt

1 pinch

Coriander Seeds

Coriander Seeds

1 pinch

Cumin

Cumin

1 pinch

Red Dry Chilli Bydagi

Red Dry Chilli Bydagi

1 unit

Sesame White (til)

Sesame White (til)

0.25 teaspoons

Refined Oil

Refined Oil

4 teaspoons

Turmeric Powder

Turmeric Powder

0.5 teaspoons

Red Chilli Powder (kashmiri)

Red Chilli Powder (kashmiri)

0.5 teaspoons

Mustard Seeds

Mustard Seeds

1 pinch

Asafoetida/hing

Asafoetida/hing

1 pinch

Coriander Powder

Coriander Powder

0.5 teaspoons

Tamarind

Tamarind

1 small piece

Jaggery

Jaggery

1 pinch

Coconut Milk Powder

Coconut Milk Powder

1 teaspoon

Saffron

Saffron

1 pinch

Shahi Jeera

Shahi Jeera

1 pinch

Biryani Masala

Biryani Masala

1 teaspoon

Cardamom Powder

Cardamom Powder

1 pinch

Slim Milk

Slim Milk

1.5 tablespoons

Rose Water

Rose Water

0.75 teaspoons

Keora Water

Keora Water

0.75 teaspoons

Almond

Almond

2 units

Dairy

Curd

Curd

1 cup

Paneer

Paneer

0.5 cups

Fruits & Vegetables

English Cucumber

English Cucumber

1 small piece

Carrot-regular

Carrot-regular

0.33 unit

Onion

Onion

0.75 cups

Tomato

Tomato

1 small piece

Curry Leaves

Curry Leaves

2 leafs

Haricot Bean

Haricot Bean

6 units

Mint W/o Roots

Mint W/o Roots

3 leafs

Menu Item

Ginger Garlic Paste

Ginger Garlic Paste

2.75 teaspoons

Vegetable Local

Cauliflower

Cauliflower

1 piece

Other

Jeera Powder

Jeera Powder

0.75 teaspoons

Water

Water

0.5 glasss

Green Chillies

Green Chillies

1 unit

Directions
1
In a bowl, add Water and Rice and soak for 30 min.
2
In a bowl, soak the Cashewnut in a Water.
3
Bring Water to boil, add Bay Leaves , Salt, Green Cardamom, Black Cardamom, Cloves and Mace.
4
When it boils, remove the whole spices and add Rice and cook till half done then Drain water from the rice.
5
In a pan, add Peanuts and roste it well. Remove the skin and keep aside.
6
In a bowl, beat the Curd and add Kasuri Methi Powder, Black Salt, Cumin Powder and Salt. Mix it properly.
7
Add Cucumber and Carrot, in the beaten curd and mix it properly.
8
Remove to a bowl and keep aside.
9
In a pan, add Coriander Seed, Red Chilli, Cumin Seed and toss till it crackles.
10
Add Sesame White & toast it well.
11
Remove to a bowl and keep aside.
12
Heat Oil in a pan. Add Onion saute till golden color.
13
Add Turmeric Powder, Kashmiri Chilli Powder and Tomato Slice. Saute till soft.
14
Mix the roasted ingredients, peanuts into it and saute.
15
Take it out to a blender and make a paste.
16
Remove to a bowl and keep aside.
17
Heat Oil in a pan. Add Mustard Seeds, Red Chilli, Curry Leaves and Hing. Let it crackles.
18
Add Ginger Garlic Paste and saute.
19
Add the above and saute Tomato Paste along with Salt, Coriander Powder, Cumin Powder and cook for sometime.
20
Add soak Tamarind, Water, Jaggery and cook a while.
21
Finish it with Coconut Milk Powder.
22
Take out in a bowl and keep aside.
23
In a blender, add soaked Cashew Nut, grind it to a fine paste.
24
Remov to a bowl and keep aside.
25
Heat Oil in a pan. Add sliced Onions, saute till brown.
26
Spread on a plate to a dry and keep aside.
27
In a bowl, add Saffron, Hot Water and keep aside.
28
Heat Oil in pan. Add Shahi Jeera and slice Onion saute till golden brown.
29
Add Ginger Garlic Paste and saute.
30
Add slit Green Chilli and saute.
31
Add Salt, Coriander Powder, Cumin Powder, Shan Biryani Masala, Red Chilli Powder, Cardamom Powder, Turmeric Powder and cook.
32
Add Cauliflower, Beans, Carrot and mix it well.
33
Add Paneer and saute.
34
Add Curd to the vegetable and cook.
35
Add Milk and cook for sometime.
36
Add Cashew Paste and cook.
37
In a heavy bottom vessel, add above veg gravy.
38
Add some of portion of half cook rice.
39
Again put some portion of gravy and layer it up with rice and sprinkle Saffron, Rose Water, Kewra Water and put it on dum.
40
Remove to a bowl and Garnish with Brown Onion, chopped Cashew Nut, chopped Almond and Mint Leaves.
Interesting facts and tips -
This Lucknowi style veg biriyani is very different from other varieties of biriyani because of it’s cooking style and technique. Here are some interesting tips while making this biriyani which you need to keep in mind: • The assortment of veggies can be according to your choice, you can also make use for exotic veggies like mushrooms, soya chunks, tofu instead of paneer, baby corns, etc in this recipe. • It is highly recommended to use sella basmati rice to prepare this veg Awadhi biriyani. In case you don’t find it then you can make use of long-grained, aromatic, aged basmati rice for this recipe! • Traditionally, yellow chilli powder is used to make Lucknowi biriyani recipe, however, since it’s not easily available everywhere you may use red chilli powder as well. • Rosewater or kewra water is also an important ingredient for this recipe, however, if you don’t have access to the same then you can also substitute it with dried rose petals while layering the biriyani rice. Try this authentic Lucknowi Veg Biriyani and enjoy a hearty meal with family and friends!

Success!

We hope you had fun making it! Enjoy the meal.

Lucknowi Veg Biryani Recipe
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!
Some more Tips/Hacks
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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