Vegetable Biryani

A Few Words…

This fluffy, fragrant rice dish is made with basmati rice, spices and vegetables. The list may look long, but don’t let it scare you, it’s really quite simple to make!

I keep tumeric in my spice collection, but I’ve never cooked anything with saffron before so I never had the need for it. I bought a small bit of it and although I had no idea what it would do to the rice prior to using it, it had a nice taste and aroma and added color to the rice.

This rice dish was absolutely delicious and I’m definitely making it again. It’s been requested!

I’d love to hear from you! Have you ever used saffron or tumeric in any of your recipes?
Please feel free to share your ideas and tips in the comments below:)

Vegetable Biryani

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Serves 8
Makes approx. 6 cups, 3/4 cup per serving

  • 1 1/2 cups brown basmati rice
  • 2 1/2 cups water
  • 1 tsp. salt
  • Pinch saffron
  • 1 tbs. ghee or olive oil
  • 1 onion, diced
  • 1 tbs. grated fresh ginger
  • 1 clove garlic, minced
  • 1 tsp. turmeric
  • 2 tbs. fresh cilantro, chopped
  • 1 cup diced carrots
  • 3/4 cup frozen green peas
  • 1/2 cup cashew pieces
  • 1/2 cup golden raisins, chopped
  • Cilantro, chopped, for garnish

Place the rice in a saucepan with the water, saffron, and salt. Bring to a boil, then turn down to a simmer and cook, covered, for 25-30 minutes, until the rice is cooked.

While the rice is cooking, sauté the onions, ginger, and garlic in the ghee for 5 minutes. Add turmeric and cilantro. Add the carrots and sauté for five more minutes. Remove from heat and set aside.

When the rice is ready, fluff with a fork and add the onion and carrot mixture, peas, cashews, and raisins to the pot; mix well. Serve garnished with fresh cilantro, if desired.