Authentic Vegetable Biryani with Saffron

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A fragrant Indian rice dish layered with mixed vegetables, aromatic spices, and saffron-infused yogurt, offering a vibrant taste of traditional Indian hospitality. This Indian recipe (vegetarian), ready in about 75 minutes, pairs Basmati rice, Vegetable broth, Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 360g Basmati rice
• 240ml Vegetable broth
• 200g Onion
• 200g Tomato
• 50g Carrot
• 150g Cauliflower
• 100g Green beans
• 50g Cucumber
• 120g Yogurt
• 2 teaspoons Garam masala
• 1 teaspoon Cumin seeds
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1/2 teaspoon Chili powder
• 1 teaspoon Salt
• 1/4 cup Fresh cilantro
• 2 tablespoons Mint
• 1/4 teaspoon Saffron threads
• 2 tablespoons Milk
• 2 tablespoons Oil

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 360g basmati rice under cold water until water runs clear, soak for 30 minutes, then drain.
2. Step 2: Heat 2 tablespoons oil in a pot over medium heat; add 1 teaspoon cumin seeds and cook until sizzling (30 seconds).
3. Step 3: Add 200g finely chopped onion and cook until golden brown (10 minutes), stirring occasionally.
4. Step 4: Stir in 200g chopped tomato, 50g diced carrot, 150g cauliflower florets, and 100g green beans; cook until softened (5 minutes).
5. Step 5: Add 1/2 teaspoon turmeric, 1 teaspoon coriander powder, 1/2 teaspoon chili powder, 1 teaspoon salt, and 2 teaspoons garam masala; cook for 1 minute until fragrant.
6. Step 6: Add 360g drained rice, 240ml vegetable broth, and 720ml water; stir gently to combine.
7. Step 7: Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes until rice is tender.
8. Step 8: Remove from heat, let rest covered for 10 minutes, then fluff with a fork.
9. Step 9: Stir in 50g diced cucumber, 120g yogurt, 1/4 cup chopped cilantro, 2 tablespoons chopped mint, and 1/4 teaspoon saffron threads soaked in 2 tablespoons warm milk.
10. Step 10: Garnish with 30g chopped cashews.