Last Updated on 4 months by Neha Deshmukh

Vegetable Biryani With Rose Water & Saffron

Introduction

Oh, biryani. Just the name conjures up images of fragrant rice, tender vegetables, and a symphony of spices, doesn’t it? It’s the celebratory dish in so many Indian households, and for good reason! I remember the first time I attempted biryani – it felt a little daunting, honestly. But once I got the hang of layering flavors, it became a regular in my kitchen. This Vegetable Biryani with Rose Water & Saffron is a lighter take on the classic, packed with goodness and unbelievably aromatic. It’s perfect for a weeknight treat or a special occasion.

Why You’ll Love This Recipe

This isn’t your average veggie biryani. The addition of rose water and saffron elevates the flavors to something truly special. It’s a beautiful balance of savory, sweet, and floral notes. Plus, it’s surprisingly easy to make, especially with the microwave finish! It’s a fantastic way to enjoy a flavorful, satisfying meal without spending hours in the kitchen.

Ingredients

Here’s what you’ll need to create this aromatic masterpiece:

• 1 cup Basmati rice
• 1 cup Onions (diced)
• 1 big Carrot (approx. 7-8 inch pieces)
• ½ cup French beans
• ½ cup Green peas
• 2 tablespoons Red bell pepper
• 2 tablespoons Yellow bell pepper
• 2 tablespoons Orange bell pepper
• ½ cup Green bell pepper
• 1 teaspoon Salt
• 3 Green cardamoms
• 1 Black cardamom
• 5 Cloves
• 2 inch Cinnamon stick
• 2 Bay leaf
• ½ teaspoon Caraway seeds (shahi jeera)
• ¼ teaspoon Mace
• ½ teaspoon Cumin seeds
• ½ teaspoon Fennel seeds
• 1 tablespoon Ginger-garlic paste
• ½ teaspoon Turmeric powder
• ½ teaspoon Red chilli powder
• 1 teaspoon Coriander powder
• 2 tablespoons Ghee
• 3 ½ cups Water
• 1 cup Yogurt
• 1 teaspoon Rose water
• ⅛ teaspoon Saffron (kesar)
• 2 Tomato puree
• 1 teaspoon Garam masala
• 2 tablespoons Fresh coriander leaves/Cilantro (chopped)
• 2 tablespoons Fresh mint leaves (chopped)

Ingredient Notes

Let’s talk ingredients – a few tips to make sure everything comes together perfectly!

Basmati Rice: The Foundation of Flavor

Basmati rice is key here. Its long grains and delicate aroma are what make biryani so special. Make sure to soak it for at least 30 minutes before cooking. This helps the grains cook evenly and become fluffy.

Aromatic Spices: Building the Biryani Base

Don’t skimp on the spices! They’re the heart and soul of biryani. Whole spices like cardamom, cloves, and cinnamon release their fragrance as they bloom in the ghee.

Regional Spice Variations

Biryani spice blends vary so much across India. Some regions love a heavier hand with cumin, while others prefer more fennel. Feel free to adjust to your liking!

The Magic of Rose Water & Saffron

Rose water and saffron might seem fancy, but they add an incredible depth of flavor. Saffron, especially, is prized for its color and aroma. A little goes a long way!

Ghee vs. Oil: Choosing Your Fat

Ghee (clarified butter) is traditional in biryani. It adds a rich, nutty flavor. But if you prefer, you can use vegetable oil or any neutral-flavored oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start by soaking 1 cup of basmati rice in water for 30 minutes.
2. While the rice soaks, boil 3 ½ cups of water in a pot.
3. Heat 1 tablespoon of ghee in a skillet. Add 3 green cardamoms, 1 black cardamom, 5 cloves, and a 2-inch cinnamon stick. Fry the soaked rice for about 2 minutes, until lightly toasted.
4. Add the rice to the boiling water with 1 teaspoon of salt. Cook until it’s about 75% done – it should still have a slight bite. Drain and set aside.
5. Heat the remaining 1 tablespoon of ghee in a pan. Add 2 bay leaves, ½ teaspoon caraway seeds, ¼ teaspoon mace, and ½ teaspoon each of cumin and fennel seeds. Roast for a minute until fragrant.
6. Add the diced onion and chopped carrots, french beans, green peas, red, yellow, orange and green bell peppers. Sprinkle with salt, cover, and cook for 2 minutes.
7. Mix 1 tablespoon of ginger-garlic paste with a little water and add it to the vegetables. Cook for another 2 minutes.
8. Now, add ½ teaspoon each of turmeric powder, red chilli powder, and coriander powder. Stir in 2 tablespoons of tomato puree and 1 teaspoon of garam masala. Simmer for 2 minutes, allowing the flavors to meld.
9. In a separate bowl, whisk together 1 cup of yogurt with 1 teaspoon of rose water, ⅛ teaspoon of saffron, and a splash of milk or water to create a smooth, fragrant mixture.
10. Time to layer! In a microwave-safe bowl, start with a layer of rice, followed by a layer of the vegetable mixture, a sprinkle of chopped cilantro and mint, and a generous drizzle of the yogurt mixture. Repeat these layers.
11. Cover the bowl with a lid and microwave on HIGH for 4-5 minutes.
12. Let it stand for 5 minutes before serving. This allows the flavors to settle and the rice to finish steaming.

Expert Tips

• Don’t overcook the rice! It will continue to cook in the microwave.
• Taste and adjust the seasoning as you go.
• For extra flavor, you can add a pinch of saffron to the boiling water when cooking the rice.

Variations

Let’s get creative!

Vegan Vegetable Biryani

Swap the ghee for vegetable oil and use a plant-based yogurt alternative. It’s just as delicious! My friend, Priya, makes a fantastic vegan biryani with coconut yogurt.

Gluten-Free Vegetable Biryani

This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any hidden gluten ingredients.

Spice Level Adjustments

Adjust the amount of red chilli powder to control the heat. If you like it mild, start with ¼ teaspoon.

Festival Adaptations (Eid, Diwali, etc.)

Biryani is a staple for festivals! You can add dried fruits like cashews and raisins for a richer, more festive touch.

Serving Suggestions

Serve this Vegetable Biryani hot, garnished with extra cilantro and mint. It pairs beautifully with raita (yogurt dip) and a simple salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

Let’s answer some common questions!

What type of rice is best for biryani?

Basmati rice is the gold standard for biryani. Its long grains and fragrant aroma are perfect for this dish.

Can I make this biryani ahead of time?

You can prepare the vegetable mixture and rice ahead of time. Store them separately in the refrigerator and assemble and microwave just before serving.

How do I prevent the rice from sticking to the bottom of the pot/bowl?

Make sure to use a non-stick bowl for microwaving. Also, adding a tablespoon of ghee to the bottom of the bowl can help prevent sticking.

What can I substitute for saffron?

If you don’t have saffron, you can use a pinch of turmeric powder for color, but it won’t have the same unique flavor.

Can I use other vegetables in this biryani?

Absolutely! Feel free to add your favorite vegetables, such as potatoes, cauliflower, or mushrooms.