Vegetable Biryani from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource

  • Cook Time:
  • Serves: 4



  1. Place Basmati rice in a large bowl then cover with water and soak for 30 minutes then drain.
  2. In a small bowl, combine saffron and milk and set aside.
  3. Spray a large saucepan with lowfat cooking spray and heat to medium-high heat.
  4. Add cumin seeds and cloves and sauté for 1 minute.
  5. Stir in the chopped vegetables and stirfry for 4–5 minutes.
  6. Add the rice and stirfry for 1 minute.
  7. Stir in the water and garam masala.
  8. Bring to a boil then reduce heat to medium, cover and simmer for 20 minutes or until water is absorbed.
  9. Drizzle with the saffron milk then serve.
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