Saffron-Infused Vegetable Biryani with Toasted Almonds

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

Fragrant basmati rice cooked with saffron and a medley of vegetables, garnished with toasted almonds for a vibrant Indian rice dish. This Indian-inspired rice and grain recipe (vegetarian), ready in about 75 minutes, pairs basmati rice, ghee, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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

• 2 cups basmati rice
• 2 cups, chopped mixed vegetables (carrots, peas, green beans)
• 3 tbsp ghee
• 1 large, thinly sliced onion
• 4, minced garlic cloves
• 1 tbsp, grated ginger
• 1/4 tsp saffron threads
• 1/4 cup warm milk
• 1 tsp garam masala
• 1 tsp cumin seeds
• 1/4 cup, sliced toasted almonds
• 2 tbsp, chopped fresh cilantro
• 1 1/2 tsp salt
• 3 1/2 cups water

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Instructions

1. Step 1: Rinse 2 cups basmati rice under cold water until water runs clear, then soak for 30 minutes and drain.
2. Step 2: In a small bowl, soak 1/4 tsp saffron threads in 1/4 cup warm milk and set aside.
3. Step 3: Heat 3 tbsp ghee in a large heavy-bottomed pot over medium heat. Add 1 tsp cumin seeds and cook for 30 seconds until fragrant.
4. Step 4: Add 1 large thinly sliced onion and sauté for 8 minutes until golden brown and caramelized. Stir in 4 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute.
5. Step 5: Add 2 cups chopped mixed vegetables, 1 tsp garam masala, and 1 1/2 tsp salt, stirring to combine and cook for 4 minutes.
6. Step 6: Add drained rice and 3 1/2 cups water, stir gently, then pour saffron-infused milk over the top.
7. Step 7: Bring to a boil, then reduce heat to low, cover tightly, and simmer for 18-20 minutes until rice is fluffy and vegetables are tender.
8. Step 8: Remove from heat and let rest covered for 10 minutes. Fluff rice with a fork, garnish with 1/4 cup sliced toasted almonds and 2 tbsp chopped fresh cilantro before serving.