Vegetable Saffron Biryani with Caramelized Onions

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A fragrant, layered rice dish with saffron-infused rice, tender vegetables, and deeply caramelized onions, perfect for a special weeknight meal. This indian-inspired one pot (vegetarian) ready in about 70 minutes pairs rinsed basmati rice, crumbled saffron threads, warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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, rinsed basmati rice
• 1/2 tsp, crumbled saffron threads
• 2 tbsp warm water
• 2 medium, thinly sliced onion
• 1 cup vegetable broth
• 2 medium, diced 1/2-inch potato
• 1 medium, diced 1/2-inch carrot
• 1/2 cup, trimmed and cut into 1-inch pieces green beans
• 1/4 cup plain yogurt
• 1 tsp garam masala
• 1/2 tsp cumin
• 1/4 tsp turmeric
• 2 tbsp coconut oil
• 1/4 cup chopped fresh cilantro
• 1 tsp salt

Instructions

1. Step 1: In a small bowl, dissolve saffron in warm water and let sit for 10 minutes.
2. Step 2: Heat 1 tbsp coconut oil in a heavy pot over medium heat. Add sliced onions and cook for 15-18 minutes, stirring occasionally, until deeply golden brown and caramelized.
3. Step 3: Add diced potato, carrot, and green beans to the pot, stirring to coat with onions. Cook for 5 minutes until vegetables start to soften.
4. Step 4: Stir in yogurt, garam masala, cumin, and turmeric, then add vegetable broth and simmer for 5 minutes until vegetables are partially tender.
5. Step 5: Meanwhile, in a separate pot, bring 3 cups of water to a boil. Add rinsed rice and cook for 5 minutes until slightly tender but still firm. Drain and set aside.
6. Step 6: Layer half the rice over the vegetables, then spread half the saffron water evenly over the rice. Top with remaining rice and drizzle with remaining saffron water.
7. Step 7: Cover pot tightly with a lid and cook on low heat for 20 minutes without opening. Remove from heat and let rest for 15 minutes before fluffing with a fork and topping with fresh cilantro.