Basmati Vegetable Biryani
A fragrant rice dish with saffron-infused basmati rice and a medley of roasted vegetables. This Indian recipe, ready in about 70 minutes, pairs basmati rice, carrots, peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, 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
- 300g basmati rice
- 2 medium carrots
- 150g peas
- 2 medium potatoes
- 1 medium onions
- 2 tbsp coconut oil
- 10 saffron strands
- 1 tsp garam masala
- 1 tsp salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Soak basmati rice for 30 minutes, then drain and set aside.
- Step 2: Dice carrots, potatoes, and onions. Sauté onions in coconut oil until golden, then add carrots and potatoes. Cook for 10 minutes until tender.
- Step 3: Add peas, garam masala, and salt. Cook for 5 minutes. Stir in saffron soaked in 1/4 cup warm water.
- Step 4: Layer cooked rice over vegetables, then top with remaining rice. Steam for 15 minutes until rice is fluffy.
