Kashmiri Vegetable Biryani

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

Fragrant basmati rice layered with mixed vegetables and saffron, slow-cooked to infuse deep Kashmiri flavors. This Indian recipe, ready in about 75 minutes, pairs Basmati rice, Mixed vegetables, Onion 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

• 2 cups (400g), uncooked Basmati rice
• 2 cups (300g), chopped into small florets (carrots, peas, cauliflower) Mixed vegetables
• 1 large, finely chopped (200g) Onion
• 1-inch piece, minced (20g) Ginger
• 3 cloves, minced (10g) Garlic
• 2, sliced Green chilies
• 0.1 g Saffron
• 2 tbsp (30ml) Milk
• 1/4 cup (60g) Full-fat plain yogurt
• 3 tbsp (45ml) Ghee
• 1/2 tsp Cumin seeds
• 4, crushed Green cardamom pods
• 4 whole Cloves
• 1 inch (5g) Cinnamon stick
• 1.5 tsp Salt
• 2 tbsp, chopped Fresh cilantro
• 1 tbsp, chopped Mint leaves

Instructions

1. Step 1: Soak 2 cups basmati rice in cold water for 20 minutes; drain and set aside.
2. Step 2: Heat 3 tablespoons ghee in a heavy pot over medium heat; add 1/2 teaspoon cumin seeds and toast until fragrant (30 seconds).
3. Step 3: Add 1 large chopped onion (200g) and cook until golden brown (10 minutes), stirring occasionally.
4. Step 4: Add 1 inch minced ginger (20g), 3 minced garlic cloves (10g), and 2 sliced green chilies; cook for 1 minute until fragrant.
5. Step 5: Stir in 4 crushed cardamom pods, 4 whole cloves, and 1-inch cinnamon stick; cook for 30 seconds until aromatic.
6. Step 6: Add 2 cups mixed vegetables (300g) and cook for 5 minutes until slightly tender.
7. Step 7: Stir in 1/4 cup full-fat plain yogurt (60g) and 1.5 teaspoons salt; cook for 2 minutes.
8. Step 8: In a separate bowl, mix 0.1 gram saffron (soaked in 2 tablespoons milk) with the drained rice.
9. Step 9: Layer half the rice over the vegetables, then sprinkle half the saffron milk; top with the remaining rice and the rest of the saffron milk.
10. Step 10: Cover the pot with a tight lid and cook on low heat for 20 minutes; turn off heat and let sit for 15 minutes before opening. Garnish with 2 tablespoons chopped cilantro and 1 tablespoon chopped mint before serving.