Vegetable Biryani with Saffron and Rosewater

A fragrant and flavorful vegetarian biryani, layered with vibrant vegetables, infused with the delicate aromas of saffron and rosewater, and seasoned with aromatic spices. This satisfying dish is perfect for a delightful dinner.

Prep Time

25 minutes

Total Time

70 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.45/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

2cupsBasmati Rice(Rinsed until water runs clear)

£1.20

4cupsWater(For cooking the rice)

1teaspoonSalt(Or to taste, for cooking rice)

£0.01

3tablespoonsVegetable Oil or Ghee(Ghee adds richer flavor)

£0.25

1largeOnion(Thinly sliced)

£0.40

2tablespoonsGinger-Garlic Paste(Freshly made is best)

£0.35

2numberGreen Chilies(Slit lengthwise, adjust to spice preference)

£0.15

1cupCauliflower Florets(Small florets)

£0.70

1cupCarrots(Diced)

£0.30

1cupGreen Beans(Cut into 1-inch pieces)

£0.80

1mediumPotatoes(Peeled and diced)

£0.20

0.5cupPeas(Frozen or fresh)

£0.35

1mediumTomato(Diced)

£0.30

0.5teaspoonTurmeric Powder

£0.10

1teaspoonRed Chili Powder(Adjust to spice preference)

£0.10

2teaspoonsCoriander Powder

£0.15

1teaspoonCumin Powder

£0.10

1teaspoonGaram Masala

£0.20

1teaspoonBiryani Masala(Optional)

£0.25

0.3teaspoonSaffron Strands(Soaked in 2 tbsp warm milk or water)

£1.50

1teaspoonRosewater

£0.30

0.3cupFresh Mint Leaves(Chopped)

£0.40

0.3cupFresh Cilantro Leaves(Chopped)

£0.40

0.3cupFried Onions (Birista)(Optional, for garnish)

£0.60

2tablespoonsCashews(Optional, for garnish, fried in ghee/oil)

£0.50

2tablespoonsRaisins(Optional, for garnish, fried in ghee/oil)

£0.20

Total Cost

£9.81

£2.45 per serving

Instructions

1.
**Prepare the Rice:** In a large pot, combine rinsed basmati rice, water, and salt. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed. Gently fluff the rice with a fork and set aside.
2.
**Sauté the Vegetables:** While the rice is cooking, heat vegetable oil or ghee in a large skillet over medium heat. Add the sliced onion and sauté until golden brown.
3.
Add ginger-garlic paste and green chilies and sauté for another minute until fragrant.
4.
Add the cauliflower, carrots, green beans, and potatoes. Sauté for 5-7 minutes, stirring occasionally, until slightly softened.
5.
Add the diced tomato, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and biryani masala (if using). Mix well and cook for another 3-5 minutes, until the tomatoes soften and the spices are fragrant.
6.
Add the peas and salt to taste. Cook for another 2 minutes.
7.
**Layer the Biryani:** In the same pot used for cooking rice, or in a separate large pot, start with a layer of rice, followed by a layer of the sautéed vegetables. Sprinkle with chopped mint and cilantro leaves. Repeat the layers, ending with a layer of rice.
8.
Pour the saffron milk/water evenly over the top layer of rice. Sprinkle rosewater over the rice.
9.
**Dum Cooking (Steam Cooking):** Cover the pot tightly with a lid. Place the pot on a very low heat or a preheated griddle (tawa) for 15-20 minutes for 'dum' cooking. Alternatively, preheat oven to 300F (150C) and bake covered for 20 minutes.
10.
**Rest and Serve:** Turn off the heat and let the biryani rest for 10 minutes before opening the lid. This allows the flavors to meld together.
11.
Gently fluff the biryani with a fork, taking care not to break the rice grains.
12.
Garnish with fried onions (birista), cashews, and raisins (if using).
13.
Serve hot with raita (yogurt dip) or your favorite side dish.

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My Notes

Nutrition Information

Nutrition per serving (450g)

650 kcal / 2720 kJ

Carbs

95g

37% of RDA

Fat

25g

36% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

10 g

33% of RDA

Sugar

15 g

17% of RDA

Sodium

600 mg

26% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

For a richer flavor, use ghee instead of vegetable oil.

Soaking the rice for 30 minutes before cooking helps to make it fluffier.

Adjust the amount of spices according to your taste preference.

For a vegetarian protein boost, add paneer (Indian cheese) or tofu to the vegetables.

If you don't have biryani masala, you can skip it or add a pinch of amchur (dried mango powder) for a tangy flavor.

If you don’t have a griddle, use a heavy-bottomed skillet. Make sure the pot is sealed well; use a piece of foil between the pot and lid to seal it better.

Cooking Equipment

Large Pot with Lid

Skillet

Mixing Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, use ghee instead of vegetable oil.

Soaking the rice for 30 minutes before cooking helps to make it fluffier.

Adjust the amount of spices according to your taste preference.

For a vegetarian protein boost, add paneer (Indian cheese) or tofu to the vegetables.

If you don't have biryani masala, you can skip it or add a pinch of amchur (dried mango powder) for a tangy flavor.

If you don’t have a griddle, use a heavy-bottomed skillet. Make sure the pot is sealed well; use a piece of foil between the pot and lid to seal it better.

Vegetable Biryani with Saffron and Rosewater

Ingredients

Instructions