Spiced basmati rice baked with tender vegetables, cashews, and a touch of coconut milk.
A lighter take on the classic Mauritian briani, this vegetarian version celebrates local produce with the same layered cooking method and fragrant spice profile. Cauliflower, carrots, peas, and potatoes are spiced before layering with basmati rice and coconut milk, creating a dish that's both humble and special.
Serves 4
Heat ghee in a pot. Add cumin seeds, cinnamon stick, and bay leaves. Toast 1 minute until fragrant.
Add onions and cook until golden. Add vegetables and cook 5 minutes. Season with salt, pepper, and turmeric.
Add rice and stir to coat. Pour in water and coconut milk. Bring to a boil.
Cover tightly and reduce heat to low. Simmer 18-20 minutes until rice is tender and liquid is absorbed.
Let rest 5 minutes covered. Fluff with a fork. Garnish with cashews and fresh cilantro. Serve hot.
Don't stir the rice once the liquid comes to a boil — let it steam undisturbed.
Roasting the whole spices first adds depth to the dish.
Use fresh coconut milk for better flavor.
Add chickpeas for extra protein
Use different vegetables like beans and corn
Add cashew cream for richness
Refrigerate up to 3 days. Reheat gently with a splash of water.
This vegetable version preserves the essence of the traditional briani while honoring the island's agricultural abundance and vegetarian communities.
Brown rice takes longer to cook (about 35-40 minutes). Adjust water slightly and increase cooking time.
It adds richness and authenticity, but you can substitute with vegetable broth for a lighter version.
Per serving · 4 servings total
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