Vegetable Biryani Recipe- Cashew, Paneer & Saffron Flavors

Last Updated on 4 months by Neha Deshmukh

Vegetable Biryani Recipe – Cashew, Paneer & Saffron Flavors

Hey everyone! If you’re anything like me, biryani is comfort. It’s that dish that just feels special, perfect for a weekend treat or when you want to impress. I’m so excited to share my take on Vegetable Biryani – it’s packed with flavour, a little bit fancy with the nuts and paneer, and honestly, it’s easier to make than you think! This recipe is a real crowd-pleaser, and I’ve been perfecting it for years.

Why You’ll Love This Recipe

This Vegetable Biryani isn’t your average weeknight meal. It’s a beautiful blend of fragrant spices, tender vegetables, and the delightful crunch of roasted nuts. The saffron milk adds a touch of luxury, and the paneer? Well, that just takes it over the top! It’s a complete meal in one pot, and the aroma while it’s simmering is absolutely heavenly. Trust me, your kitchen will smell incredible.

Ingredients

Here’s what you’ll need to create this delicious Vegetable Biryani:

• 3 tsp oil
• 1 tsp jeera / cumin
• 1 inch cinnamon stick
• 1 bay leaf
• 3 cardamom pods
• 3 cloves
• ½ – 1 tsp pepper
• 1 onion, sliced
• 2 slit green chillies
• 1 tsp ginger garlic paste
• 2 tbsp chopped carrot
• 2 tbsp chopped potato
• 2 tbsp chopped beans
• 2 tbsp sweet corn
• 2 tbsp chopped capsicum
• 7 cauliflower florets
• 2 tbsp peas (matar)
• 1 tomato, chopped
• 2 tbsp chopped coriander
• 2 tbsp water
• 1.5 tsp salt (or to taste)
• ½ – 1 tsp garam masala
• 2 cups cooked basmati rice
• 2 tbsp ghee
• 7 cashew halves
• 10 almonds
• 3 chopped walnuts
• 2 tbsp raisins
• 3 chopped dates
• 1 tsp pumpkin seeds
• 10 pistachios
• 18 paneer cubes
• 2 tbsp saffron milk (see FAQ for how to make it!)

Ingredient Notes

Let’s talk ingredients! A few things make this biryani extra special:

• Basmati Rice: This is key. Basmati has a lovely fragrance and fluffy texture that holds up beautifully in biryani. Don’t substitute with other rice if you can help it!
• Garam Masala: Every household has its own garam masala blend. Use your favourite! It’s the heart of the flavour.
• Saffron Milk: Don’t skip this! Saffron adds a beautiful colour and subtle flavour. A little goes a long way.
• Nuts & Paneer: I love the combination of cashews, almonds, walnuts, pistachios and paneer for texture and richness. Feel free to swap in your favourites, or what you have on hand.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a kadai (or a large, heavy-bottomed pot) over medium heat. Add the cumin, cinnamon, bay leaf, cardamom, cloves, and pepper. Sauté for about 30 seconds, until fragrant. You’ll know it’s ready when you can really smell the spices!
2. Add the sliced onions, slit green chillies, and ginger-garlic paste. Sauté until the onions turn a lovely golden brown – this takes patience, but it’s worth it for the flavour.
3. Now, toss in all the chopped vegetables – carrot, potato, beans, sweet corn, capsicum, cauliflower, peas, and tomato. Give everything a good mix.
4. Add the water, salt, and garam masala. Cover the pot and cook for about 5 minutes, or until the vegetables are slightly softened.
5. Gently fold in the cooked basmati rice. Add the remaining salt, if needed. Keep the mixture aside.
6. In a separate pan, heat the ghee. Roast the cashews, almonds, walnuts, raisins, dates, pumpkin seeds, pistachios, and paneer cubes until golden brown. Watch them carefully – they burn easily!
7. Spread the roasted nuts and saffron milk evenly over the rice mixture.
8. Cover the pot again and simmer for 10 minutes. This allows all the flavours to meld together beautifully.
9. Serve hot!

Expert Tips

• Don’t overcook the vegetables: You want them to have a little bite.
• Use good quality saffron: It makes a big difference in flavour and colour.
• Be gentle when folding in the rice: You don’t want to break the grains.
• Low and slow is the way to go: Simmering allows the flavours to develop.

Variations

• Vegan Adaptation: Skip the paneer and ghee. Use oil instead of ghee for roasting the nuts.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your garam masala blend to ensure it doesn’t contain any hidden gluten.
• Spice Level Adjustment: Adjust the amount of green chillies and pepper to your liking. My family prefers a mild biryani, so I usually use just one green chilli.
• Festival/Celebration Adaptations: For Eid or Diwali, I sometimes add a handful of dried rose petals for extra fragrance and a touch of festivity.

Serving Suggestions

This Vegetable Biryani is fantastic on its own, but it’s even better with a side of raita (yogurt dip) or your favourite dal. A simple cucumber salad also complements the flavours nicely.

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

1. What type of rice is best for biryani and why?

Basmati rice is the best choice! It’s long-grained, fragrant, and cooks up fluffy, which is perfect for biryani. Other rice types can become sticky and mushy.

2. Can I make this biryani ahead of time?

You can definitely prep some components ahead of time! Chop the vegetables and measure out the spices. You can even cook the rice a day in advance. However, it’s best to assemble and finish cooking the biryani just before serving.

3. How can I adjust the spice level of this biryani?

Easily! Reduce the number of green chillies or remove the seeds for a milder flavour. You can also reduce the amount of pepper.

4. What is the best way to prevent the rice from sticking to the bottom of the pot?

Use a heavy-bottomed pot and keep the heat on medium-low. Stir gently occasionally during the simmering process.

5. Can I use frozen vegetables in this recipe?

You can, but fresh vegetables will give you the best flavour and texture. If using frozen, make sure they are thawed and drained well before adding them to the biryani.

6. What is saffron milk and how do I make it?

Saffron milk is simply milk infused with saffron strands. Warm about ½ cup of milk (any kind works!), add a pinch of saffron strands, and let it sit for about 15-20 minutes to allow the saffron to release its colour and flavour.

Enjoy! I hope you love this Vegetable Biryani as much as my family does. Let me know in the comments how it turns out for you!