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Lucknowi Biryani is a fragrant vegetarian layered rice dish with aromatic spices, saffron, and seasonal vegetables. This wholesome family meal is satisfying, flavorful, and perfect for vegetarian gatherings.
Rinse the basmati rice thoroughly and soak it in water for 30 minutes. Drain before cooking.
Heat 1 tbsp ghee in a deep heavy-bottomed pan over medium heat. Add cumin seeds, cinnamon, cardamom, cloves, bay leaf, and black peppercorns and sauté for 1 minute until fragrant.
Add sliced onions and cook over medium-high heat until golden brown, stirring frequently to ensure even browning without burning.
Stir in the mixed vegetables and paneer cubes, sautéing for 4–5 minutes on medium heat. Add salt and garam masala, then mix in the yogurt and cook until the vegetables are tender and most moisture is absorbed.
In a separate pot, bring plenty of water to a boil, add the soaked rice and a pinch of salt, and parboil for 6–7 minutes (rice should be just undercooked). Drain immediately to stop cooking.
Warm milk and soak saffron strands in it for 10 minutes.
Begin layering: In the pan with vegetables, spread half the rice onto the cooked vegetable mixture. Drizzle half the saffron milk and 1 tbsp ghee over the rice. Add remaining rice as a second layer, finishing with saffron milk and ghee.
Cover the pan with a tight-fitting lid (or seal with foil) and cook on very low heat for 20 minutes (dum cooking). Allow to rest for another 10 minutes, then gently fluff with a fork before serving.
