Vietnamese-style Biryani


Vietnamese-style Biryani

Vietnamese-inspired Fragrant Rice Delight

In Vietnamese cuisine, fragrant rice dishes are a staple. This Vietnamese-style Biryani combines the aromatic flavors of traditional Indian Biryani with the vibrant ingredients and techniques of Vietnamese cooking. The result is a delightful fusion dish that will transport your taste buds to the streets of Hanoi.

Jan Dec

20 minutes

25 minutes

45 minutes

4 servings


Gluten-free, Dairy-free, Nut-free, Low-fat, High-protein


Vegan, Vegetarian, Paleo, Keto, Low-carb


While the original Indian Biryani is known for its rich and spicy flavors, this Vietnamese adaptation incorporates lighter and fresher ingredients. The spices are toned down, and the dish is infused with Vietnamese herbs and flavors such as lemongrass, fish sauce, and lime. The result is a unique blend of two culinary traditions. We alse have the original recipe for Biryani, so you can check it out.


  • Calories (kcal / KJ): 450 kcal / 1884 KJ
  • Fat (total, saturated): 12g, 4g
  • Carbohydrates (total, sugars): 60g, 4g
  • Protein: 25g
  • Fiber: 4g
  • Salt: 1.5g


  1. 1.
    Rinse the jasmine rice under cold water until the water runs clear. Drain and set aside.
  2. 2.
    In a large pot, heat the vegetable oil over medium heat. Add the sliced onion and minced garlic, and sauté until golden brown.
  3. 3.
    Add the chicken pieces to the pot and cook until browned on all sides.
  4. 4.
    Stir in the lemongrass, fish sauce, soy sauce, turmeric powder, cumin powder, coriander powder, and chili powder. Cook for 2 minutes to allow the spices to release their flavors.
  5. 5.
    Add the rinsed jasmine rice to the pot and stir well to coat the rice with the spices.
  6. 6.
    Pour in the coconut milk and chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
  7. 7.
    After 15 minutes, add the julienned carrot, sliced bell pepper, and frozen peas to the pot. Stir gently to combine.
  8. 8.
    Cover the pot again and continue to simmer for another 10 minutes, or until the rice is cooked and the vegetables are tender.
  9. 9.
    Remove the pot from heat and let it sit, covered, for 5 minutes.
  10. 10.
    Fluff the rice with a fork and remove the lemongrass stalk.
  11. 11.
    Serve the Vietnamese-style Biryani hot, garnished with fresh cilantro and lime wedges.

Treat your ingredients with care...

  • Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife. This helps release its aromatic oils into the dish.
  • Jasmine rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains when cooked.
  • Fish sauce — Use a high-quality fish sauce for the best flavor. Adjust the amount according to your taste preference.
  • Coconut milk — Shake the can of coconut milk before opening to ensure the cream and liquid are well combined.
  • Lime — Squeeze fresh lime juice over the Biryani just before serving to add a refreshing citrusy kick.

Tips & Tricks

  • For a vegetarian version, replace the chicken with tofu or mixed vegetables.
  • Add a handful of roasted peanuts or cashews for extra crunch and flavor.
  • Customize the spice level by adjusting the amount of chili powder.
  • Serve the Biryani with a side of Vietnamese pickles for a tangy contrast.
  • Leftover Biryani can be refrigerated and enjoyed the next day, as the flavors develop even further.

Serving advice

Serve the Vietnamese-style Biryani as a main course, accompanied by a fresh salad or Vietnamese pickles. It pairs well with a side of nuoc cham dipping sauce for an extra burst of flavor.

Presentation advice

Garnish the Biryani with a sprinkle of fresh cilantro leaves and serve it in a large serving dish or individual bowls. Arrange lime wedges on the side for guests to squeeze over their portions.