Biryani is a celebrated dish worldwide, but the Mauritian version of vegetable biryani offers a unique and delightful twist. Rooted in the island’s rich cultural melting pot, this biryani blends Indian spices with Creole and Chinese influences, creating a vibrant and aromatic feast.
The vegetarian take is perfect for those seeking a wholesome, hearty meal packed with colorful vegetables and fragrant basmati rice, infused with layers of spices and herbs.
Whether you’re a biryani enthusiast or new to Mauritian cuisine, this recipe will guide you through making an authentic, mouthwatering vegetable biryani that’s perfect for any occasion. From everyday dinners to festive gatherings, you’ll find this recipe irresistible, comforting, and deeply satisfying.
Why You’ll Love This Recipe
This Vegetable Mauritian Biryani is a celebration of flavors and textures. The combination of spices like cinnamon, cloves, and star anise with fresh vegetables creates an irresistible aroma and taste.
It’s a one-pot wonder that brings together rice and vegetables cooked to perfection, making it both convenient and delicious.
Plus, this recipe is vegetarian-friendly, packed with nutrients, and customizable to include your favorite vegetables. It’s a perfect dish to impress guests or simply savor a cozy meal at home.
Ingredients
- 2 cups basmati rice, rinsed and soaked for 30 minutes
- 1 large onion, thinly sliced
- 2 tomatoes, chopped
- 1 cup green beans, chopped
- 1 cup carrots, diced
- 1 cup cauliflower florets
- 1 cup potatoes, diced
- 1/2 cup peas, fresh or frozen
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 green chilies, slit (adjust to taste)
- 1/4 cup chopped cilantro (coriander leaves)
- 1/4 cup chopped mint leaves
- 3 tbsp vegetable oil or ghee
- 1/2 cup yogurt
- 1 tbsp biryani masala powder
- 1 tsp turmeric powder
- 1 tsp red chili powder (optional)
- Salt to taste
- Whole spices: 2 bay leaves, 4 green cardamoms, 4 cloves, 2-inch cinnamon stick, 1 star anise
- Water as needed
- Juice of half a lemon
Equipment
- Large heavy-bottomed pot or Dutch oven with lid
- Frying pan or skillet
- Fine mesh sieve or colander
- Knife and cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
- Mixing bowls
Instructions
- Prepare the rice: Rinse the basmati rice in cold water until the water runs clear. Soak for 30 minutes, then drain using a sieve.
- Cook the vegetables: Heat 2 tablespoons of oil in a large pot over medium heat. Add sliced onions and sauté until golden brown, about 8 minutes.
- Add ginger, garlic, and green chilies: Stir in the minced garlic, grated ginger, and green chilies. Cook for 1-2 minutes until fragrant.
- Mix in spices: Add whole spices (bay leaves, cardamoms, cloves, cinnamon, star anise) and sauté for another minute to release their aroma.
- Add vegetables: Incorporate the chopped tomatoes, carrots, green beans, cauliflower, potatoes, and peas. Stir well and cook for 5-7 minutes until vegetables start to soften.
- Spice it up: Add turmeric powder, biryani masala, red chili powder (if using), and salt. Mix thoroughly to coat the vegetables evenly with the spices.
- Add yogurt and herbs: Lower the heat and stir in the yogurt, chopped cilantro, and mint leaves. Cook for 3-4 minutes, stirring occasionally.
- Cook the rice: In a separate pot, bring 4 cups of water to a boil. Add a pinch of salt and the soaked, drained rice. Cook until the rice is 70% cooked (it should still have a bite). Drain the rice and set aside.
- Layer the biryani: Remove the whole spices from the vegetable mixture if desired for easier eating. Spread half of the partially cooked rice over the vegetable mixture in the pot. Sprinkle half of the lemon juice and some chopped herbs.
- Repeat the layer: Add the remaining rice and top with the rest of the lemon juice and herbs.
- Dum cooking (steaming): Cover the pot tightly with a lid (seal with dough or a heavy cloth if available to trap steam). Cook on very low heat for 20-25 minutes to allow the flavors to meld and the rice to finish cooking.
- Final touch: Turn off the heat and let the biryani rest for 10 minutes before gently fluffing it with a fork.
- Serve hot: Scoop the biryani onto plates and enjoy with raita, pickles, or salad.
Tips & Variations
Tip: For an even richer flavor, you can add fried onions on top before serving. Adding a pinch of saffron soaked in warm milk during the layering step enhances aroma and color.
You can swap or add vegetables based on what’s in season — bell peppers, zucchini, or eggplant work beautifully in this recipe.
If you prefer a vegan option, substitute yogurt with coconut yogurt or skip it altogether, using extra herbs and lemon juice for brightness.
Nutrition Facts
Nutrient | Amount per Serving (1 cup approx.) |
---|---|
Calories | 280 kcal |
Carbohydrates | 50 g |
Protein | 6 g |
Fat | 6 g |
Fiber | 5 g |
Sodium | 450 mg |
Serving Suggestions
Serve this delightful Mauritian vegetable biryani with cooling sides such as cucumber raita, a fresh tomato salad, or tangy mango chutney. A crisp green salad tossed with lemon juice and salt also pairs wonderfully.
For a complete meal, pair the biryani with a simple dal or a side of sautéed greens. To end on a sweet note, consider trying the Cinnamon Pecan Ice Cream Recipe or the Chocolate Heaven Cake Recipe for dessert.
Conclusion
This Vegetable Mauritian Biryani is more than a meal; it’s a journey through the diverse culinary heritage of Mauritius. The medley of spices, fresh vegetables, and fragrant rice makes it a comforting and satisfying dish for vegetarians and food lovers alike.
Easy to customize and wonderful to share, this biryani recipe can quickly become a household favorite. Whether you’re cooking for family or entertaining guests, its vibrant flavors and beautiful presentation will surely impress.
Give this recipe a try and bring a taste of Mauritius into your kitchen today!
For more delicious recipes to complement your biryani, explore our Classico Sun Dried Tomato Alfredo Sauce Recipe or the comforting Chicken Shrimp And Broccoli Recipes.
📖 Recipe Card: Biryani Veg Mauritian Recipe
Description: A flavorful and aromatic vegetarian biryani inspired by Mauritian cuisine. This dish combines fragrant spices, vegetables, and basmati rice for a delicious meal.
Prep Time: PT20M
Cook Time: PT40M
Total Time: PT60M
Servings: 4 servings
Ingredients
- 1 ½ cups basmati rice
- 2 tablespoons vegetable oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 medium tomato, chopped
- 1 cup mixed vegetables (carrots, peas, beans)
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- ½ teaspoon turmeric powder
- 1 teaspoon chili powder
- 2 cups water
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Rinse basmati rice and soak for 20 minutes.
- Heat oil in a pan and add cumin seeds until they splutter.
- Add sliced onions and sauté until golden brown.
- Add garlic and ginger, cook for 1 minute.
- Add chopped tomato and cook until soft.
- Stir in turmeric, chili powder, and garam masala.
- Add mixed vegetables and cook for 5 minutes.
- Drain rice and add to the pan, stirring gently.
- Pour in water and add salt, bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes until rice is cooked.
- Turn off heat and let it rest for 5 minutes.
- Garnish with fresh coriander leaves and serve hot.
Nutrition: Calories: 320 kcal | Protein: 7 g | Fat: 6 g | Carbs: 58 g
{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Biryani Veg Mauritian Recipe”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A flavorful and aromatic vegetarian biryani inspired by Mauritian cuisine. This dish combines fragrant spices, vegetables, and basmati rice for a delicious meal.”, “prepTime”: “PT20M”, “cookTime”: “PT40M”, “totalTime”: “PT60M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 \u00bd cups basmati rice”, “2 tablespoons vegetable oil”, “1 large onion, thinly sliced”, “2 cloves garlic, minced”, “1-inch piece ginger, grated”, “1 medium tomato, chopped”, “1 cup mixed vegetables (carrots, peas, beans)”, “1 teaspoon cumin seeds”, “1 teaspoon garam masala”, “\u00bd teaspoon turmeric powder”, “1 teaspoon chili powder”, “2 cups water”, “Salt to taste”, “Fresh coriander leaves for garnish”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Rinse basmati rice and soak for 20 minutes.”}, {“@type”: “HowToStep”, “text”: “Heat oil in a pan and add cumin seeds until they splutter.”}, {“@type”: “HowToStep”, “text”: “Add sliced onions and saut\u00e9 until golden brown.”}, {“@type”: “HowToStep”, “text”: “Add garlic and ginger, cook for 1 minute.”}, {“@type”: “HowToStep”, “text”: “Add chopped tomato and cook until soft.”}, {“@type”: “HowToStep”, “text”: “Stir in turmeric, chili powder, and garam masala.”}, {“@type”: “HowToStep”, “text”: “Add mixed vegetables and cook for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Drain rice and add to the pan, stirring gently.”}, {“@type”: “HowToStep”, “text”: “Pour in water and add salt, bring to a boil.”}, {“@type”: “HowToStep”, “text”: “Reduce heat, cover, and simmer for 20 minutes until rice is cooked.”}, {“@type”: “HowToStep”, “text”: “Turn off heat and let it rest for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Garnish with fresh coriander leaves and serve hot.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “7 g”, “fatContent”: “6 g”, “carbohydrateContent”: “58 g”}}