Main Course, One Pot Meals, Party ideas

Lucknowi Veg Biryani | How to make Vegetarian Biryani Lucknowi Style

Vegetarian Lucknowi biryani is a fragrant and flavorful rice dish made with basmati rice, aromatic spices, vegetables, and saffron-infused milk.

Eid, Iftar, Parties, Potluck – Biryani is always a hit. There are different kinds of Biryani made in India – Kolkatta Biryani, Awadhi / Lucknowi Bryani , Tamilnadu Biryani (with short grained rice), Spicy Andhra biryani, Kerala Biryani etc. Each of these regions brings in their unique style and spice + flavour profile based on the ingredients and history.

Vegetarian Lucknowi biryani is a fragrant and flavorful rice dish made with basmati rice, aromatic spices, vegetables, and saffron-infused milk.
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What are the different variants to Biryani made across India

Biryani is a popular rice-based dish that has different variations and cooking methods across India. Here are some of the differences in biryani across India:

  1. Hyderabadi Biryani: Hyderabadi biryani is one of the most popular biryanis in India. It is a spicy dish that is made with basmati rice, meat (usually goat), and a blend of aromatic spices. The dish is cooked in layers and served with raita and salan (gravy).
  2. Lucknowi Biryani: Lucknowi biryani is a milder version of biryani, which is made with tender meat (usually goat), basmati rice, and a blend of spices. It is cooked in dum style, where the pot is sealed with dough and slow-cooked over a low flame. Lucknowi biryani is typically served with raita and salad.
  3. Kolkata Biryani: Kolkata biryani is made with basmati rice, meat (usually goat or chicken), and a unique blend of spices, including saffron and bay leaves. It is also cooked in layers and has a distinctive flavor due to the use of potatoes and boiled eggs in the dish.
  4. Sindhi Biryani: Sindhi biryani is a spicy and tangy biryani that is made with basmati rice, meat (usually goat or chicken), and a blend of aromatic spices. It is also cooked in layers and has a distinctive flavor due to the use of sour yogurt and potatoes in the dish.
  5. Malabar Biryani: Malabar biryani is a popular dish from the southern state of Kerala. It is made with short-grain rice, meat (usually chicken or beef), and a unique blend of spices, including fennel seeds and star anise. The dish is slow-cooked in a sealed pot and has a distinctive flavor due to the use of coconut milk and curry leaves in the dish.

These are some of the differences in biryani across India, and each region has its unique version of the dish.

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History of Lucknowi Biryani

Lucknowi biryani, also known as Awadhi biryani, has its origins in the city of Lucknow in northern India. It is a popular dish that is enjoyed across India and around the world.

The history of Lucknowi biryani can be traced back to the Mughal era, when the Mughal emperors ruled over India. The Mughal emperors were known for their love of food, and they encouraged the development of many different cuisines in India.

During this time, the Mughal emperors brought Persian and Central Asian culinary traditions to India, which had a profound influence on the development of Indian cuisine. One of the dishes that emerged from this fusion of cuisines was the biryani.

Lucknowi biryani was developed in the city of Lucknow during the late 18th and early 19th centuries, when the city was the capital of the Awadh region. The Awadh region was known for its rich and elaborate cuisine, which was heavily influenced by the Mughals.

Lucknowi biryani is traditionally made with long-grain basmati rice, meat (usually goat or lamb), and a variety of spices and seasonings, including saffron, cardamom, cinnamon, and cloves. The dish is slow-cooked in a sealed pot, which allows the flavors to meld together and create a rich, aromatic flavor.

Today, Lucknowi biryani remains a popular dish in India and around the world. It is known for its rich, complex flavor and its use of high-quality ingredients.

Having been to that city a couple of times, I have noticed that biryanis n kebabs complete the street food picture 🙂 of course as mentioned in my Galouti kebab, most dishes are meat based which are now getting popular being converted to veg/vegan versions.

This is a pure vegetarian biryani. This can be vegan if you sub the milk and the yoghurt with vegan substitutes.

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Served this biryani was with a topping of birista (fried onions) and dehydrated rose petals , and a side of veg raita and salad 

Prep time – 30 mins, Cook time – 30 mins Serves : 3~4 generously

Cuisine : Awadhi (Lucknowi) ; Course : Main Course ; Spice level – Medium

What you need to make Lucknowi Veg Biryani

  • 75 grams basmati rice (washed well, rinseed and soaked in water for 30 minutes)
  • 50 gram cauliflower (cut into florets)
  • 50 grams french beans (cut into pieces of 1 inch length)
  • 50 grams carrots (cut into batons of 1-1.5 inches)
  • 50 grams green peas
  • 150 grams onions (cut length wise)
  • 6-7 green chilies (slit lengthwise)
  • 5 TBSP curd (whisked)
  • ½ cup fresh coriander finely chopped
  • ½ cup fresh mint leaves finely chopped
  • 3-4 cloves
  • 1-1.5 inches cinnamon stick
  • 4 green cardamom
  • 2-3 flakes of mace
  • 1 tbsp ginger paste
  • 2 tbsp garlic paste
  • 1 tsp turmeric powder
  • 2 tsp red chilly powder
  • few saffron strands soaked in ½ cup warm milk
  • 1/2 tbsp kewra (screwpine) water – highly recommended
  • 3 TBSP Cooking Oil
  • 2-3 tbsp clarified butter
  • 2 tsp salt (or adjust accordingly)

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Vegetarian Lucknowi biryani is a fragrant and flavorful rice dish made with basmati rice, aromatic spices, vegetables, and saffron-infused milk.Pin

How to make Lucknowi Veg Biryani

  1. Begin by heating 2 liters of water in a large pan and adding 1 tsp of salt to season the water. Add cloves, cinnamon, green cardamom, and mace flakes to the pan, followed by rice.
  2. Cook the rice on medium flame until it is 70% cooked, then strain it and spread it out on a large plate.
  3. In a separate pan, boil 2 cups of water and add green peas, cauliflower florets, carrots, and French beans. Simmer the vegetables for 5 minutes, then drain the water and set the vegetables aside.
  4. Next, heat 4 tbsp of oil in a biryani handi and fry sliced onions until they turn golden brown. Add garlic paste and ginger paste and cook for a minute, then add green chilies, coriander, and mint leaves and cook for another half minute.
  5. Add curd and simmer on low heat for a minute, then add turmeric powder, red chili powder, and salt to taste and cook for 1-2 minutes.
  6. Add the steamed vegetables to the masala and cook for 2-3 minutes. Turn off the flame after 3 minutes and prepare to assemble the biryani.
  7. Place an iron griddle on the flame and remove half of the cooked vegetables from the pan. Spread half of the cooked rice on top of the vegetable layer, spreading it evenly.
  8. Add some mint leaves and chopped coriander leaves, then pour in saffron-infused milk and clarified butter to complete the first layer.
  9. For the second layer, spread the remaining vegetables evenly, then spread the remaining rice and add mint leaves, coriander leaves, clarified butter, and saffron-infused milk.
  10. Finally, add screwpine water (kewra water) to complete the second and final layer.
  11. Cover with a foil and cook on low flame for 20 mins.
  12. Serve Vegetarian Lucknowi Biryani with raita / salad / roasted papad on the side
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Lucknowi Veg Biryani | How to make Vegetarian Biryani Lucknowi Style

Kalyani
Vegetarian Lucknowi biryani is a fragrant and flavorful rice dish made with basmati rice, aromatic spices, vegetables, and saffron-infused milk.
5 from 4 votes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Awadhi, Indian, North Indian
Servings 4 people

Equipment

  • Pots and Pans

Ingredients
  

  • 75 grams basmati rice washed well, rinseed and soaked in water for 30 minutes
  • 50 gram cauliflower cut into florets
  • 50 grams french beans cut into pieces of 1 inch length
  • 50 grams carrots cut into batons of 1-1.5 inches
  • 50 grams green peas
  • 150 grams onions cut length wise
  • 6-7 green chilies slit lengthwise
  • 5 TBSP curd whisked
  • ½ cup fresh coriander finely chopped
  • ½ cup fresh mint leaves finely chopped
  • 3-4 cloves
  • 1-1.5 inches cinnamon stick
  • 4 green cardamom
  • 2-3 flakes of mace
  • 1 tbsp ginger paste
  • 2 tbsp garlic paste
  • 1 tsp turmeric powder
  • 2 tsp red chili powder
  • 1 tsp saffron strands soaked in ½ cup warm milk
  • 1/2 tbsp kewra screwpine water
  • 3 TBSP Cooking Oil
  • 2-3 tbsp clarified butter
  • 2 tsp salt or adjust accordingly

Instructions
 

  • Begin by heating 2 litres of water in a large pan and adding 1 tsp of salt to season the water. Add cloves, cinnamon, green cardamom, and mace flakes to the pan, followed by rice.
  • Cook the rice on medium flame until it is 70% cooked, then strain it and spread it out on a large plate.
  • In a separate pan, boil 2 cups of water and add green peas, cauliflower florets, carrots, and French beans. Simmer the vegetables for 5 minutes, then drain the water and set the vegetables aside.
  • Next, heat 4 tbsp of oil in a biryani handi and fry sliced onions until they turn golden brown. Add garlic paste and ginger paste and cook for a minute, then add green chilies, coriander, and mint leaves and cook for another half minute.
  • Add curd and simmer on low heat for a minute, then add turmeric powder, red chili powder, and salt to taste and cook for 1-2 minutes.
  • Add the steamed vegetables to the masala and cook for 2-3 minutes. Turn off the flame after 3 minutes and prepare to assemble the biryani.
  • Place an iron griddle on the flame and remove half of the cooked vegetables from the pan. Spread half of the cooked rice on top of the vegetable layer, spreading it evenly.
  • Add some mint leaves and chopped coriander leaves, then pour in saffron-infused milk and clarified butter to complete the first layer.
  • For the second layer, spread the remaining vegetables evenly, then spread the remaining rice and add mint leaves, coriander leaves, clarified butter, and saffron-infused milk.
  • Finally, add screwpine water (kewra water) to complete the second and final layer.
  • Cover with a foil and cook on low flame for 20 mins.
  • Serve Vegetarian Lucknowi Biryani with raita / salad / roasted papad on the side
Keyword Biryani, Lucknowi Biryani, Lucknowi Cuisine, Party Ideas, Quick Biryani, Veg Biryani
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23 Comments

  1. Priya Suresh

    Ultimate veg briyani, cant ask anything more.Can smell the flavor of this dish rite from my lappy screen. And those prefectly cooked rice grains are simply fabulous.

  2. Kalyani, a recipe for A-Z seems to me a really fascinating idea, something that I would like to replicate 🙂 These pics of Biryani came out really awesome. Nothing could be as comforting as a Biryani 🙂

  3. I love making and eating biryani. This Lucknowi version looks and sounds so flavorful, spicy and delicious. Would love to try it out some time.

  4. Biryani without ghee, sounds interesting !!! Lucknowi Biryani looks awesome and you have made it so well.

  5. Great job, Kalyani. You looked up, planned and executed in the evening? Hats off. The biryani sounds really flavorful with all those spices.

  6. Gayathri Kumar

    That biryani is awesome Kalyani. Looks so colourful, spicy and delicious..

  7. Browsed. Cooked. Clicked. Posted – super… It has comeout really well and that color is very nice. I had this on my list but now moved to next april. You know why 😉

  8. Sharmila kingsly

    Beautiful and im a great fan of biriyani ,,it is just perfect for me!!

  9. Omg excellent veg biryani lucknowi style 🙂 looks so inviting kalyani, perfectly cooked long grains .. Biryani without ghee, I would not mind the skip as it looks so fantastic !! such an flavorful biryani , he he I know it takes lot of effort you research , cook, click and post on the same day , as I did for most of my day's last week !! kudos for the efforts !!

  10. The biryani looks awesome kalyani, will surely look up the recipe and make it sometime!

  11. Priya Srinivasan - I Camp in My Kitchen

    Superb choice Kalyani! Biriyani looks so hearty and yumm! So beautifully presented, lovely colors and that sprig of mint brings a beautiful contrast ❤️

  12. I wonder how to managed to browse, cook, click and post the same day! Super job Kalyani! The briyani looks very inviting and I am booking this. My EO will surely love this one.

  13. Sandhya Ramakrishnan

    I love biriyani as a weekend meal with some raita on the side. This version sounds very flavorful and definitely something we would love. The fried onions on top would be my boys favorite.

  14. Suma Gandlur

    That's how more than half of my Mega marathon posts happen, Kalyani. I am a great procrastinator and besides, the winter weather doesn't help much when I am in the mood to cook. I keep postponing the cooking part until the end and end up picking simple dishes; 🙂
    The biryani looks amazing with those layers and bookmarked this too. :)) Just by the pictures, I am guessing this tasted fabulous.

  15. preeti garg

    Biryanis always makes me hungry, looks so colorful and tasty.

  16. 5 stars
    I’m a huge fan of biryanis. They are so flavourful and filling. Biryanis with layers tend to be more flavourful as the spices and veg/meat, etc mix up well with the rice. Now I am tempted to make biryani for tomorrow’s dinner.

  17. 5 stars
    The pics are so tempting and the rice has cooked so nicely, each and every grain is separate. Loved it.

  18. 5 stars
    Wow! Kalyani this is one awesome Lucknowi veg biriyani. The pics are tempting me to make it just now. This is getting done this week with the yummy layers.

  19. Jayashree T Rao

    5 stars
    Lucknowi Biryani looks so good, bookmarked to make it soon. It makes a good weekend menu for us.

5 from 4 votes

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