Royal Awadhi Vegetable Biryani
The Secret to Aromatic Rice: Royal Awadhi Vegetable Biryani
The true mark of a magnificent biryani isn't the heat of the chili, but the delicate, lingering fragrance of whole spices. In Awadhi cuisine, cardamom is the undisputed king. Dropping whole, export-grade pods into your rice water ensures that every single grain is infused with a sweet, floral aroma.
Ingredients
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2 cups long-grain Basmati rice (soaked for 30 mins)
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2 cups mixed vegetables (carrots, beans, cauliflower, peas)
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1/2 cup plain yogurt
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5 Thanker Harvest Whole Cardamom pods
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2 cloves, 1-inch cinnamon stick, 1 bay leaf
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A pinch of saffron soaked in 2 tbsp warm milk
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Ghee, fresh mint, and fried onions (birista)
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Salt to taste
Instructions
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Marinate the Vegetables: Mix the chopped vegetables with yogurt, a pinch of salt, and half of the crushed mint leaves. Let it rest.
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Infuse the Rice: Boil a large pot of water. Add generous salt, 3 whole Thanker Harvest cardamom pods, cloves, cinnamon, and the bay leaf. Add the soaked rice and cook until 70% done. Drain and set aside.
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Cook the Base: In a heavy-bottomed pan, heat 2 tbsp of ghee. Add the remaining 2 cardamom pods and sauté the marinated vegetables until slightly tender.
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Layer and Dum: Layer the partially cooked rice over the vegetables. Drizzle the saffron milk, a spoonful of ghee, and fried onions on top.
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Seal and Cook: Cover the pot tightly (use dough to seal the edges if possible) and cook on very low heat for 15-20 minutes. Serve hot with raita.
