Vegetarian Nasi Briyani
Dive into the aromatic world of Vegetarian Nasi Briyani, a masterpiece of Indian-inspired flavors reimagined for plant-based food lovers. This vibrant dish features fragrant basmati rice layered with perfectly spiced tender vegetables, creamy yogurt, and a medley of warming whole spices like cinnamon, cloves, and cardamom. The addition of saffron-infused milk lends a luxurious golden hue and a subtle floral essence to every bite. Topped with toasted cashews, sweet raisins, and fresh coriander, this one-pot vegetarian briyani is a feast for the senses—bold, hearty, and perfect for special occasions or everyday indulgence. Ready in just an hour, this flavorful recipe promises all the comfort and complexity of traditional briyani without the meat, making it a show-stopping centerpiece for your vegetarian table.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 3 tablespoons Vegetable oil
- 2 pieces Bay leaves
- 1 piece Cinnamon stick
- 4 pieces Cloves
- 4 pieces Cardamom pods
- 1 large Onion, finely sliced
- 3 pieces Garlic cloves, minced
- 1 inch Ginger, minced
- 1 large Tomato, chopped
- 2 cups Mixed vegetables (carrot, peas, green beans), chopped
- 1 cup Yogurt
- 1.5 teaspoons Salt
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 0.5 cup Fresh coriander leaves, chopped
- 0.25 teaspoon Saffron strands
- 2 tablespoons Warm milk
- 2 tablespoons Cashew nuts
- 2 tablespoons Raisins
Instructions
Wash the basmati rice thoroughly under cold water and soak it for 30 minutes. Drain and set aside.
Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add the bay leaves, cinnamon stick, cloves, and cardamom pods. Saute for a minute until aromatic.
Add the sliced onion to the pan and cook until it turns golden brown.
Stir in the garlic and ginger, and continue to saute for another minute.
Add the chopped tomato and cook until it softens and blends with the spices.
Mix in the mixed vegetables, yogurt, salt, red chili powder, turmeric powder, and garam masala. Stir well to combine all the ingredients.
Reduce the heat to low, cover the pan, and cook for 5-7 minutes until the vegetables are tender.
In a separate large pot, bring 4 cups of water to a boil. Add the soaked and drained rice and a teaspoon of salt. Cook until the rice is 75% done, about 8 minutes. Drain the rice and set it aside.
Dissolve the saffron strands in warm milk and set aside.
In the pot used for cooking the rice, layer half the cooked rice, followed by the cooked vegetable mixture, then the remaining rice.
Drizzle the saffron milk and remaining tablespoon of vegetable oil over the top. Cover the pot with a tight-fitting lid.
Place the pot on low heat for 15 minutes to allow the flavors to meld and the rice to finish cooking.
In a small pan, heat a teaspoon of oil and add the cashew nuts and raisins. Fry until the cashews are golden brown and the raisins are plump. Garnish the briyani with the nuts and raisins.
Sprinkle with chopped coriander leaves before serving hot.
Nutrition Facts
Calories |
1625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 4063 mg | 177% | |
| Total Carbohydrate | 238.0 g | 87% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 69.2 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 1015 mg | 78% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 3426 mg | 73% | |
*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.
