Saffron-Infused Vegetable Biryani with Yogurt

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A fragrant rice dish layered with mixed vegetables and yogurt, cooked in a single pot with saffron aroma. This Pakistani-inspired one-pot recipe (vegetarian), ready in about 60 minutes, pairs basmati rice, vegetable oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 300 g basmati rice
• 2 tbsp vegetable oil
• 120 g yellow onion
• 100 g carrots
• 150 g potatoes
• 100 g green peas
• 5 g garlic cloves
• 20 g ginger paste
• 2 g ground cardamom
• 0.5 g saffron threads
• 150 g plain yogurt
• 600 ml water
• to taste salt

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

Instructions

1. Step 1: Rinse 300 g basmati rice under cold water until water runs clear. Soak rice in 200 ml cold water for 15 minutes, then drain.
2. Step 2: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 120 g chopped yellow onion and cook for 5 minutes until golden.
3. Step 3: Stir in 5 g minced garlic, 20 g ginger paste, and 2 g ground cardamom, cooking for 1 minute until fragrant.
4. Step 4: Add 100 g diced carrots, 150 g diced potatoes, and 100 g green peas. Stir for 2 minutes to coat vegetables.
5. Step 5: Add 0.5 g soaked saffron threads (soaked in 2 tsp warm water) and 150 g plain yogurt, stirring until smooth.
6. Step 6: Stir in drained rice and 600 ml water. Season with salt to taste. Bring to a gentle boil, then reduce heat to low, cover tightly, and simmer for 20 minutes without lifting the lid.
7. Step 7: Turn off heat and let biryani rest for 10 minutes before fluffing with a fork.