Japanese-Style Vegetable Biryani (ベジタリアン・ブリヤニ, Bejitarian Buriyani)

Japanese-Style Vegetable Biryani (ベジタリアン・ブリヤニ, Bejitarian Buriyani)

Biryani, a fragrant and flavorful rice dish layered with meat, vegetables, and spices, is a beloved dish across South Asia. This recipe takes inspiration from Japanese cuisine, offering a vegetarian twist with fresh ingredients and a beautiful presentation.


  • 2 cups basmati rice, rinsed and soaked for 30 minutes
  • 1 tablespoon vegetable oil
  • 1 medium onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 carrot, julienned
  • 1 cup shiitake mushrooms, sliced
  • 1 cup broccoli florets
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon chili powder (adjust to spice preference)
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/4 cup vegetable broth
  • 1 (13.5 oz) can diced tomatoes, undrained
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin (optional)
  • Salt to taste
  • 2 tablespoons chopped fresh cilantro
  • 2 fried eggs (optional)

Japanese-Style Vegetable Biryani (ベジタリアン・ブリヤニ, Bejitarian Buriyani)


  1. Prepare the rice: In a pot of boiling water, cook the basmati rice according to package instructions. Drain and set aside.
  2. Sauté the vegetables: Heat oil in a large skillet or wok over medium heat. Add the onion and cook until softened, about 5 minutes. Add the bell pepper, carrot, and mushrooms, and cook for another 5 minutes, stirring occasionally.
  3. Add aromatics and spices: Stir in the garlic, ginger, garam masala, turmeric, chili powder, coriander, and cumin. Cook for 1 minute, until fragrant.
  4. Simmer with liquids: Pour in the vegetable broth, diced tomatoes, soy sauce, and mirin (if using). Season with salt to taste. Bring to a simmer and cook for 5 minutes, until the vegetables are tender-crisp.
  5. Assemble the biryani: In a serving dish or donburi bowls, spread half of the cooked rice in an even layer. Top with the vegetable curry mixture. Add the remaining rice and gently press down to create a smooth surface.
  6. Garnish and serve: Garnish with chopped cilantro and a fried egg (optional) before serving.


  • For a richer flavor, use ghee instead of vegetable oil.
  • Substitute other vegetables like peas, green beans, or cauliflower.
  • Add a dollop of plain yogurt or raita for a cooling element.
  • Enjoy this biryani with a side of pickled vegetables or a simple green salad.

Japanese Influences:

This recipe incorporates several elements of Japanese cuisine:

  • Vegetables: A focus on fresh, seasonal vegetables reflects the Japanese emphasis on clean and simple flavors.
  • Umami: The use of shiitake mushrooms and soy sauce adds a rich umami depth, a characteristic element in Japanese cooking.
  • Presentation: Serving the biryani in donburi bowls, a common Japanese rice bowl dish, creates a visually appealing presentation.

This Japanese-style vegetable biryani offers a unique twist on a classic dish, combining vibrant flavors and textures with a beautiful presentation. Itadakimasu! (Enjoy your meal!)

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