Vegan Lucknowi Biryani (Awadhi Biryani)

This light and delicate flavoured biryani is made with a distinctive yet simple technique, that amplifies the aroma and flavours.
An assortment of vegetables is cooked in a blend of spices and yogurt, and then layered with rice. It’s then sealed and cooked on low heat, allowing the spice blend to soak into the rice. Awadhi Biryani is best described as subtle and soothing, and one that is sure to hit all your senses!

INGREDIENTS:-

• 1/2 cup carrot, chopped
• 1/2 cup cauliflower florets
• 1/2 cup beans
• 1/2 cup peas
• 2 bay leaves
• 6 black pepper corn
• 1 tsp fennel seeds
• 6 cloves
• 4 cardamoms
• 2 cinnamon sticks (1 inch each)
• Salt to taste
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2 tbsp vegetable oil
• 3 onions, chopped (1 onion will be used for fried topping)
• 1 tbsp chilli powder
• 1/2 tbsp garam masala
• 1/2 lime, juiced
• Salt to taste
• 1 pinch saffron
• 2 tbsp plant-based milk
• 1/2 cup vegan yogurt
• Fresh mint leaves (for garnish)
• 1 cup basmati rice

INSTRUCTIONS:-

1. Soak basmati rice in water for 20 minutes. Rinse and drain out the water. Set aside.
2. Heat oil in a pot over medium heat. Add the fennel seeds, peppercorn, cloves, cinnamon sticks, bay leaves and cardamom.
3. Add the onion and sauté until golden-brown.
4. Stir in the ginger-garlic paste.
5. Add the mixed vegetables and sauté until they turn slightly tender.
6. Add salt, chilli powder and garam masala. Mix well.
7. Stir in the yogurt.Add 1/2 cup water and mix well.
8. Layer the soaked rice on top of the vegetables.
9. In a small cup, mix the milk and saffron.
10. Drizzle the saffron milk and lime juice over the soaked rice.
11. Top with mint leaves.
12. Close the lid and let it simmer on low heat for 20-25 minutes.
13. Turn off the heat and let the pot sit with the lid on for 15 minutes.
    (For the fried onions)
14. Cut the onion into thin slices and place them in a mixing bowl.
15. Sprinkle a little corn flour over the slices and toss well.
16. Heat oil in a pan over medium heat. Add the onion slices and deep-fry while stirring constantly until browned and crisp.
17. Transfer to a plate lined with paper towel to absorb excess oil.
18. While serving, garnish with fried onions and spoon out the biryani from the bottom of the pot, making sure that the vegetables and the rice are both served.