Vegetarian Nasi Briyani

Experience the vibrant flavors of Vegetarian Nasi Briyani—a fragrant, one-pot dish that combines fluffy basmati rice with a medley of tender vegetables and a symphony of warming spices like cinnamon, cardamom, and cloves. This vegetarian twist on the classic Nasi Briyani is layered with rich yogurt, golden saffron milk, and a touch of garam masala for a perfectly balanced taste. Topped with toasted cashews, plump raisins, and fresh cilantro, this dish is as visually stunning as it is delicious. Perfect for a special occasion or a comforting weeknight dinner, this aromatic briyani pairs beautifully with cooling raita or tangy pickles. Ready in just over an hour, it’s a must-try recipe for anyone craving authentic, homemade Indian cuisine.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Wash the basmati rice thoroughly under cold water and soak it for 30 minutes. Drain and set aside.

Step 2

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.

Step 3

Add the sliced onion to the pan and cook until it turns golden brown.

Step 4

Stir in the garlic and ginger, and continue to saute for another minute.

Step 5

Add the chopped tomato and cook until it softens and blends with the spices.

Step 6

Mix in the mixed vegetables, yogurt, salt, red chili powder, turmeric powder, and garam masala. Stir well to combine all the ingredients.

Step 7

Reduce the heat to low, cover the pan, and cook for 5-7 minutes until the vegetables are tender.

Step 8

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.

Step 9

Dissolve the saffron strands in warm milk and set aside.

Step 10

In the pot used for cooking the rice, layer half the cooked rice, followed by the cooked vegetable mixture, then the remaining rice.

Step 11

Drizzle the saffron milk and remaining tablespoon of vegetable oil over the top. Cover the pot with a tight-fitting lid.

Step 12

Place the pot on low heat for 15 minutes to allow the flavors to meld and the rice to finish cooking.

Step 13

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.

Step 14

Sprinkle with chopped coriander leaves before serving hot.

Nutrition Facts

Serving size	(1661.9g)

Amount per serving	% Daily Value*
Calories	1624.6

Total Fat 59.0g	0%
Saturated Fat 11.4g	0%
Polyunsaturated Fat 25.3g
Cholesterol 17.2mg	0%
Sodium 4063.1mg	0%
Total Carbohydrate 238.0g	0%
Dietary Fiber 34.6g	0%
Total Sugars 69.2g
Protein 53.4g	0%

Vitamin D 129.6IU	0%
Calcium 1015.2mg	0%
Iron 24.8mg	0%
Potassium 3425.6mg	0%

*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.

Source of Calories

Fat: 31.3%

Protein: 12.6%

Carbs: 56.1%