Photo of Rainbow vegetable biryani by WW

Rainbow vegetable biryani

Points® value
Total Time
1 hr
40 min
20 min
Jasmine rice, spices, squash and chickpeas make this a hearty option for vegetarians and meat eaters alike. The ingredient list is a long but well o worth it for the incredible Indian flavor. Serve with lime wedges.


Cumin seeds

½ tsp(s), (2 ml)

Coriander seeds

½ tsp(s), (2 ml)

Uncooked jasmine rice

cup(s), (150 ml)

Olive oil

2 tsp(s)

Ground turmeric

½ tsp(s), (2 ml)

Ground cinnamon

1 pinch(es)

Kosher salt

½ tsp(s), (2 ml)


1 cup(s), (325 ml)

Sliced almonds

2 tbsp(s), (30 ml)

Olive oil

1 tsp(s)


½ cup(s), (125 ml) yellow variety, sliced


2 cup(s), (500 ml) coarsely chopped, packed

Canned drained chickpeas

15 oz, (425 g) rinsed and drained

Uncooked cauliflower

1 cup(s), (250 ml) small florets

Butternut squash

1 cup(s), (250 ml) 1/4-inch cubes


1 clove(s), large

Ginger root

2 tsp(s), (10 ml) finely chopped

Kosher salt

½ tsp(s), (2 ml)

Cayenne pepper

1 pinch(es), optional


¾ tbsp(s), (12 ml)


2 tbsp(s), (30 ml) coarsely chopped (for garnish)

Golden seedless raisins

2 tbsp(s), (30 ml) chopped

Plain fat free Greek yogurt

3 tbsp(s), (45 ml)


  1. Toast cardamom pods, cumin seeds and coriander seeds in a small skillet over medium-low heat, shaking pan back and forth over heat occasionally, until fragrant, 1-2 minutes; transfer to a plate. Place 4 cardamom pods and half of cumin and coriander mixture in a small bowl; set aside for vegetables (the remaining 2 cardamom pods and seed are for rice).
  2. Rinse rice under cold running water until water runs clear.
  3. In a medium saucepan with tight 2tting lid, heat 5 ml (1 tsp) oil over medium heat; add rice. Stir in turmeric, cinnamon, and toasted cardamom and seeds reserved for rice; stir in 2 ml (1/2 tsp) salt and 325 ml (1 1/3 cups) water. Bring rice mixture to a boil; reduce heat to medium-low and simmer, covered, 15 minutes. Remove rice from heat (do not open lid); let stand, covered, 10 minutes.
  4. To make vegetables, while rice is cooking, heat almonds in a small skillet over medium-low heat, shaking pan back and forth over heat frequently, until lightly golden, 4-5 minutes; remove from heat and set aside to cool. Once almonds are cool, coarsely crumble; set aside.
  5. Heat 10 ml (2 tsp) oil over medium heat in a medium skillet with tight-2tting lid. Add onion; cook, stirring frequently until beginning to wilt, 2-3 minutes. Add kale, chickpeas, cauliDower, squash, garlic, ginger, 2 ml (1/2 tsp) salt, cayenne, and toasted cardamom and seeds reserved for vegetables; cook, stirring, 1 minute. Add 3/4 c water; increase heat to high and cook, covered, 5 minutes. Uncover and cook, stirring, until vegetables are tender and water is mostly evaporated, about 1 minute more.
  6. Fluff rice with a fork and then add to skillet with vegetables; gently fold to combine and adjust seasonings to taste. Sprinkle with raisins, cilantro and crumbled almonds; serve warm with a dollop of yogourt.


A heatproof spatula does double-duty here. Use it to stir vegetables while cooking, then to gently fold those veggies together with the rice. Don’t have a heatproof spatula on hand? Reach for a wooden flat-bottom spoon or standard wooden spoon instead.