Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Vibrant Vegetable Biryani

4.5
Save
Rate
Tap to rate
PREP TIME
35 min
COOKING TIME
30 min
TOTAL TIME
65 min
SERVINGS
8 servings
Dinner Indian Pakistani
Vibrant Vegetable Biryani
Ingredients
  • 2 tablespoons ghee (clarified butter), or olive oil
  • 1 red onion, cut into 1/2-inch dice
  • 1/2 teaspoon cumin seed
  • 1 (1 inch) piece cinnamon stick
  • 7 peppercorns
  • 1 tablespoon ginger garlic paste
  • 1 tomato, diced
  • 1/2 cup water
  • 1/2 cup peas
  • 1/2 cup diced carrot
  • 1/2 cup diced potato
  • 1 cube chicken bouillon
  • 1 teaspoon salt
  • 1/4 teaspoon ground red chile pepper
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon ground turmeric
  • 4 cups water
  • 2 cups basmati rice, rinsed and drained
Instructions
1
Heat ghee in a large Dutch oven over medium heat. Add the onion and cook until it becomes translucent, approximately 3 minutes. Introduce cumin seeds, cinnamon stick, and peppercorns into the mixture; cook until the spices release their aroma and cumin seeds start to burst, around 3 minutes.
2
Next, add the ginger garlic paste, tomatoes, and half a cup of water to the pot. Bring the mixture to a gentle simmer, allowing it to cook until all the liquid has evaporated, roughly 5 minutes. Then, incorporate peas, carrot, and potato into the pot. Add a dash of chicken bouillon, salt, red chile, black pepper, garam masala, and turmeric to season the dish. Stir everything together thoroughly before covering the pot and cooking for 3 minutes.
3
Subsequently, pour in four cups of water into the pot. Bring the mixture to a rolling boil over high heat once it reaches boiling point. After that, add basmati rice to the pot and reduce heat to medium. Let it recover for a few minutes before simmering for 10 minutes. Finally, reduce heat to low and continue cooking until the rice becomes tender, taking around 10-15 minutes more.