Vegan Delight- Spicy Quinoa Biryani

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Vegetable Quinoa Biryani

Relish this nutritious & delicious superfood biryani made using the finest Quinoa Flakes. Choose a healthy route to nourish your palates with this healthy twist to the authentic Indian biryani recipe.

Ingredients

  • 1 cup quinoa
  • 2 cups chopped mixed vegetables including-carrots, beans, cauliflower and broccoli
  • 1 onion finely sliced
  • 1 tablespoon ginger garlic paste
  • 2 green chillies (half-slited)
  • 2 tablespoon mint leaves
  • 2 tablespoon coriander leaves
  • 1 teaspoon cumin seeds
  • 1 ½  tablespoon biryani masala powder
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • 2 tablespoon coconut oil / vegan ghee
  • 1 ¼  cups water
  • salt to taste
  • 1 tablespoon lime juice

Instructions

  1. Heat the oil in a saucepan and add the cumin seeds once the oil is hot.
  2. Once the cumin seeds begin to sizzle, add the ginger-garlic paste to the pan and saute for 30 seconds.
  3. Add sliced onion & green chillies to the pan and stir continuously to saute for about 2-3 minutes until the mixture softens & turns light brown in color.
  4. Then add the chopped mixed vegetables, mint leaves & coriander leaves to the sauteed mixture and stir for a minute until they are well-cooked.
  5. In a pressure cooker, add the water, rinsed quinoa, sauteed vegetables mixture, biryani masala powder, turmeric powder, red chilli powder & salt. Stir them well and cover with the whistle on the lid. Place the cooker on the stove-top.
  6. Cook the quinoa mixture on medium heat until one whistle blows off. Bring it down the stove and allow the pressure to release naturally.
  7. Fluff up the cooked quinoa gently and squeeze some lime juice over it.
  8. Serve the Quinoa Biryani hot along with vegan curd raita or just plain Peanut curd.

 Notes: 

  1. Biryani masala powder can be substituted for a fine blend of 1 tbsp garam masala, 1 tsp coriander powder & ½ tsp cumin powder.
  2. You may add the pick of mixed vegetables as per your choice.
  3. Garnish the biryani bowl with gently sauteed cashews for a crunchy taste before serving.

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