Ingredients

  • Serves 8 people
  • For the curry-blended items:

    2 onions

  • 6 cloves garlic

  • 1 large tomato

  • 5 green chilies

  • 1/2 cup chopped coriander

  •  2 cm ginger 

  • Spices:

    2 tbsp masala spice 

  • 3 cloves

  • 1 star anise

  • 1 cinnamon stick

  • 2 bay leaf

  • 1 tsp tumeric powder

  •  1 tsp coriander powder

  • 1 tsp chili powder 

  • 1 cup coconut milk 

  • 800 g young jackfruit

  • 1 cup coriander leaves 

  • For the Biryani Rice: 

    4 cups basmati rice soaked in water

  • 1 star anise

  • 1 cinnamon stick

  • 4 cloves

  • 1 cup frozen peas

  • 8 cups water

  • 1 tbsp salt

  • 8 strands of saffron with some water

  • 4 tbsp beetroot juice 

  • 2 Bombay Onion (sliced thinly)

  • 2 full cup mint leaves

  • 1 cup raisins

  • 1 cup coconut oil 

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Recipe Courtesy of
Ili Sulaiman

Vegetarian Briyani

Looking to whip up something truly Malaysian? Why not try our Vegetarian Briyani recipe! This recipe is perfect for any festive season as the colors are vibrant - yellow color basmati rice from the saffron water, red from the tomatoes, white from the coconut milk, and lastly, green color from the garnishings. You can always replace the jackfruit in this recipe with potatoes, carrots, broccoli, or anything that you have in your fridge! It is always up to you! For those who are not a fan of spice, remember to add some sugar to balance off the spiciness!
  • Easy
  • 30 min
  • 30 min
  • 15 min
  • 3 steps
  • 29 Ingredients
  • Easy
  • 3 steps
  • 29 Ingredients
  • 30 min
  • 30 min
  • 15 min

Instructions

  1. Cook rice

    • In a rice pot add in soaked rice and peas, season with salt, add water and cook until fragrant. 
    • Once cooked, drizzled the saffron water onto the rice to give it that natural yellow colour


  2. Fry condiments

    • In a large pan add in coconut oil and fry up the raisins and cashew nuts until brown and remove to set aside 
    • In the same oil, add in the mintleaves and fry until crispy and set aside. Do the same with the sliced onions.
    • In the same pan add in the cloves, star anise, cinnamon stick and fry for 1 minute before adding the blended items and continue to fry until fragrant the onion paste become slightly brown. Now add in the masala spice, turmeric, coriander powder, chili powder and fry until fragrant. 
    • Add 1 cup of water. season with some salt before adding the chopped up young jackfruit 
    • Once the jackfruit is tender add in the coconut milk and simmer for a couple of minutes
    Fry condiments


Garnish and Serve!

To serve, line a large serving platter with rice, followed by a sprinkling of fried shallots, mint, raisins and cashew nutsalong with a generous scooping of the jackfruit curry, and repeat until the platter is full. Top it all off with the remaining shallot, mint, cashewnutsand raisin and fresh coriander 

Garnish and Serve!

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Ingredients
  • Serves 8 people
  • For the curry-blended items:

    2 onions

  • 6 cloves garlic

  • 1 large tomato

  • 5 green chilies

  • 1/2 cup chopped coriander

  •  2 cm ginger 

  • Spices:

    2 tbsp masala spice 

  • 3 cloves

  • 1 star anise

  • 1 cinnamon stick

  • 2 bay leaf

  • 1 tsp tumeric powder

  •  1 tsp coriander powder

  • 1 tsp chili powder 

  • 1 cup coconut milk 

  • 800 g young jackfruit

  • 1 cup coriander leaves 

  • For the Biryani Rice: 

    4 cups basmati rice soaked in water

  • 1 star anise

  • 1 cinnamon stick

  • 4 cloves

  • 1 cup frozen peas

  • 8 cups water

  • 1 tbsp salt

  • 8 strands of saffron with some water

  • 4 tbsp beetroot juice 

  • 2 Bombay Onion (sliced thinly)

  • 2 full cup mint leaves

  • 1 cup raisins

  • 1 cup coconut oil 

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