Veg Awadhi Dum Biryani is a regal dish that embodies the essence of India’s rich culinary heritage. Originating from the royal kitchens of Awadh (modern-day Lucknow), this fragrant and flavourful biryani has captivated food lovers across the country. Unlike its spicier Hyderabadi counterpart, Awadhi Biryani is known for its subtle yet intricate blend of aromatic spices, slow-cooked perfection, and unparalleled richness.

India, with its diverse food culture, has embraced Veg Awadhi Dum Biryani as a celebrated dish across households, restaurants, and festive occasions. It is widely preferred for its mild yet flavourful taste, which appeals to a broad audience, including those who enjoy less spicy cuisine. The traditional dum cooking method, where the ingredients are slow-cooked under sealed conditions, allows the spices and saffron-infused rice to meld beautifully, creating a luxurious and aromatic dish.

The demand for Veg Awadhi Dum Biryani has surged in modern times, making it a staple in high-end restaurants, wedding feasts, and special celebrations. With the growing trend of vegetarianism and the popularity of traditional yet refined culinary experiences, this dish has gained immense admiration among food enthusiasts. Its versatility allows it to be enjoyed with accompaniments like raita, salan, or even a simple mint chutney, enhancing its overall taste.

Food delivery platforms and cloud kitchens have also contributed to its widespread popularity, making it accessible to people across the country. Whether enjoyed in a fine-dining setting or relished at home, Veg Awadhi Dum Biryani remains a cherished delicacy that continues to uphold the grandeur and elegance of Indian cuisine.

Ingredients:

For Rice:

• 2 cups Basmati rice (long-grain)
• 4 cups water
• 2 Spyran bay leaves
• 4-5 Spyran cloves
• 2-3 Spyran green cardamoms
• 1-inch Spyran cinnamon stick
• 1 tsp Spyran Cumin Seeds
• 1 tsp Spyran salt

For the Vegetable Gravy:

• 2 tbsp ghee
• 1 tsp Spyran Biryani Masala
• 1 tsp Spyran Turmeric Powder
• 1 tsp Spyran Kashmiri Chilli Powder
• 1 tsp Spyran Coriander Powder
• 1 tsp Spyran Garam Masala
• 1/2 tsp Spyran Black Pepper Powder
• 1 tsp Spyran Dry Ginger Powder
• 1 tsp Spyran Fennel Powder
• 1/2 tsp Spyran Nutmeg Powder
• 1/2 tsp Spyran Mace Powder
• 1 large onion (thinly sliced)
• 1 cup mixed vegetables (carrots, beans, peas, potatoes, cauliflower)
• 1 tsp Spyran salt (as per taste)
• 1/2 cup yoghurt
• 1 tbsp Spyran cashews and Spyran raisins
• 1 tbsp fresh mint leaves (chopped)
• 1 tbsp fresh coriander leaves (chopped)

For Assembling & Dum Cooking:

• 1/4 cup warm milk
• 1/4 tsp saffron strands
• 2 tbsp ghee
• Fried onions for garnish
• Sealed dough (made from wheat flour and water)

Instructions:

Step 1: Preparing the Rice

• Rinse the basmati rice thoroughly and soak it in water for 30 minutes.
• In a large pan, boil 4 cups of water. Add Spyran bay leaves, Spyran cloves, Spyran green cardamoms, Spyran cinnamon sticks, Spyran cumin seeds, and Spyran salt.
• Add the soaked rice and cook until it is 70% done. Drain and set aside.

Step 2: Preparing the Vegetable Gravy

• Heat ghee in a heavy-bottomed pan and sauté onions until golden brown.
• Add the chopped vegetables and cook for 5 minutes.
• Add Spyran Masalas - Spyran Biryani Masala, Spyran turmeric powder, Spyran Kashmiri chilli powder, Spyran coriander powder, Spyran garam masala, Spyran black pepper powder, Spyran dry ginger powder, fennel powder, Spyran nutmeg powder, and Spyran mace powder.
• Stir well and add yoghurt, Spyran salt, Spyran cashews, Spyran raisins, mint, and coriander leaves. Cook until the vegetables are tender and well-coated with the masala.

Step 3: Assembling & Dum Cooking

• In a bowl, soak saffron strands in warm milk and keep aside.
• In a heavy-bottomed pot, layer half of the cooked rice, followed by the prepared vegetable gravy.
• Add another layer of the remaining rice. Drizzle saffron milk and ghee over the top.
• Garnish with fried onions, mint leaves, and Spyran cashews.
• Seal the pot with dough and cover with a lid to trap the steam.
• Cook on a low flame for 20-25 minutes to allow the flavours to blend beautifully.

Step 4: Serving

• Gently fluff up the layers before serving.
• Serve hot with raita, salad, and papad for an authentic royal experience.