Vegan Nasi Briyani
Delight your taste buds with the aromatic charm of Vegan Nasi Briyani, a plant-based twist on the traditional Southeast Asian favorite! This vibrant dish features perfectly fluffy basmati rice infused with the bold flavors of warming spices like cardamom, cinnamon, and cloves. Coconut oil adds a luscious richness, while a medley of vegetables—carrots, peas, and cauliflower—brings color and hearty texture. The golden hue from turmeric and the subtle heat of green chilies elevate this one-pot masterpiece to irresistible heights. Garnished with fresh cilantro and crispy fried onions, and served with refreshing lemon wedges, this vegan briyani recipe is a feast for all your senses. Perfect for weeknight dinners or special occasions, this wholesome dish comes together in under an hour and is sure to impress vegans and non-vegans alike!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 3.5 cups Water
- 2 tablespoons Coconut oil
- 1 large Onion, thinly sliced
- 3 cloves Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 2 Green chilies, slit
- 3 Cardamom pods
- 1 inch Cinnamon stick
- 4 Cloves
- 2 Bay leaves
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1 Carrot, diced
- 0.5 cup Peas
- 1 cup Cauliflower florets
- 1.5 teaspoons Salt
- 0.25 cup Fresh cilantro, chopped
- 0.5 cup Fried onions
- 4 Lemon wedges
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
In a large pot, heat the coconut oil over medium heat. Add the onion, garlic, and ginger, and sauté until the onion is translucent.
Add green chilies, cardamom pods, cinnamon stick, cloves, bay leaves, turmeric powder, and cumin seeds. Stir for about 2 minutes until fragrant.
Add the diced carrot, peas, and cauliflower florets to the pot. Stir well to coat the vegetables with the spices.
Mix in the drained rice and toast gently for a couple of minutes until the rice is slightly opaque.
Pour in the water and add salt. Give it a gentle stir and bring it to a boil.
Once it starts to boil, reduce the heat to low and cover the pot with a tight-fitting lid. Let it simmer for 15 minutes.
After 15 minutes, turn off the heat but do not remove the lid. Let it sit for another 10 minutes to allow the rice to absorb any remaining steam.
Fluff the rice gently with a fork. Garnish with chopped fresh cilantro and fried onions.
Serve with lemon wedges on the side. Enjoy your flavorful vegan nasi briyani!
Nutrition Facts
Calories |
1234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3202 mg | 139% | |
| Total Carbohydrate | 206.0 g | 75% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 30.5 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 424 mg | 33% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2207 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
