Vegetable Biryani Recipe – Saffron, Peas & Yard Beans Delight

Last Updated on 2 months by Neha Deshmukh

Vegetable Biryani Recipe – Saffron, Peas & Yard Beans Delight

Hey everyone! If you’re anything like me, you absolutely love a good biryani. It’s the kind of dish that just feels special, right? This Vegetable Biryani is one of my go-to recipes when I want something flavorful, comforting, and packed with goodness. It’s bursting with fresh veggies, fragrant saffron, and a lovely blend of spices. I first made this for a family get-together and it was a huge hit – now everyone requests it!

Why You’ll Love This Recipe

This isn’t your average veggie biryani. We’re taking things up a notch with a beautiful mix of textures and flavors. The saffron adds a touch of luxury, the yard beans bring a unique regional twist, and the overall aroma is just…divine. Plus, it’s a fantastic way to get your veggies in! It’s perfect for a weeknight dinner or a festive occasion.

Ingredients

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

• 2 tablespoons Olive oil
• Onions (quantity not specified – about 1 large)
• ½ cup Carrots, chopped
• 1 cup Red bell pepper, chopped
• 1 cup Green Bell pepper, chopped
• ½ cup Yard beans, chopped
• ½ cup Frozen green peas
• 3 nos Green onion, chopped
• 25 nos Snow peas
• 3 nos Tomato, chopped
• 2 cloves Garlic, minced
• 1 teaspoon Cumin powder (approx. 5g)
• 1 teaspoon Chili powder (approx. 5g)
• 1 teaspoon Pepper powder (approx. 5g)
• 2 teaspoons Salt (approx. 10g)
• 1 ½ cups Rice (Basmati is best – approx. 240g)
• 5 cups Water (or vegetable stock – approx. 1200ml)
• 10 strands Saffron
• 2 tablespoons Parsley, chopped (for garnish)

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Saffron: This is the star! It adds a beautiful color and a subtle, floral aroma. A little goes a long way, so don’t overdo it. If you’re feeling fancy, you can bloom the saffron in a tablespoon of warm milk for 10 minutes before adding it to the biryani – it really intensifies the flavor.
• Yard Beans (Gawar Phali): These are a bit of a regional vegetable, popular in Indian cuisine. They have a slightly sweet, grassy flavor. If you can’t find them, you can substitute with green beans, but the flavor won’t be quite the same.
• Olive Oil: Yes, you read that right! I love using olive oil in my biryani. It adds a lovely fruity note that complements the spices beautifully. Traditionally ghee is used, but olive oil is a healthier alternative without sacrificing flavor.
• Rice: Basmati rice is the way to go for biryani. It’s long-grained, fragrant, and cooks up fluffy.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the olive oil in a wok or large, heavy-bottomed pot over medium-high heat. Add the onions, carrots, red bell pepper, and green bell pepper. Reduce the heat to medium-low and sauté for about 10 minutes, until the veggies are tender.
2. Stir in the garlic, green onions, peas, snow peas, yard beans, saffron, and tomatoes. Simmer for another 10 minutes, letting all those flavors meld together. The kitchen should be smelling amazing right about now!
3. Now, add the cumin powder, chili powder, salt, and pepper. Cook for 2 minutes, stirring constantly, to really blend those spices in.
4. Add the rice and 3 cups of water (or vegetable stock). Bring the mixture to a boil, then reduce the heat to medium-low. Simmer for 40 minutes, or until most of the liquid is absorbed.
5. Preheat your oven to 350°F (175°C). Pour the remaining 2 cups of water into the wok, cover tightly with foil, and bake for 18 minutes, or until the rice is fully cooked and fluffy.
6. Finally, garnish with fresh parsley and serve with lemon wedges.

Expert Tips

• Don’t skip the simmering time! It’s crucial for the rice to absorb all those wonderful flavors.
• If the biryani seems too dry, add a little more water during the simmering process.
• For extra flavor, you can add a bay leaf or a cinnamon stick to the biryani while it’s simmering.

Variations

• Vegan Adaptation: This recipe is already pretty close to vegan! Just ensure your vegetable stock is vegan-friendly.
• Spice Level Adjustment: If you like things mild, reduce the amount of chili powder. If you’re a spice lover, feel free to add a pinch of cayenne pepper or some chopped green chilies. My friend, Priya, always adds a finely chopped Serrano pepper for a real kick!
• Festival Adaptations: This biryani is perfect for Eid or Diwali! You can add some fried onions (birista) for extra crunch and flavor.

Serving Suggestions

Serve this Vegetable Biryani hot, with a side of raita (yogurt dip) and a simple salad. It’s also delicious with papadums (Indian crispy wafers).

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

What type of rice is best for biryani?

Basmati rice is the gold standard! Its long grains and fragrant aroma make it perfect for biryani.

Can I make this biryani ahead of time?

You can definitely prepare the vegetable mixture ahead of time. Store it in the fridge and then add the rice and water when you’re ready to cook.

What can I substitute for yard beans?

Green beans are the closest substitute, but you could also use French beans or even asparagus.

How do I adjust the spice level?

Start with less chili powder and add more to taste. You can also add a pinch of cayenne pepper for extra heat.

Is it necessary to use saffron, and what can I use instead?

Saffron adds a unique flavor and color, but if you don’t have it, you can use a pinch of turmeric for color and a few drops of rose water for a floral aroma.