Quinoa Biryani Recipe

Cooking Directions

• STEP 1.Rinse 1 cup of quinoa under cold water and set aside.
• STEP 2.In a large pan, heat 2 tablespoons of oil and add 1 teaspoon each of cumin seeds, fennel seeds, and mustard seeds. Cook until the seeds start to splutter.
• STEP 3.Add 1 chopped onion, 2 chopped tomatoes, and 1 tablespoon of ginger-garlic paste. Cook until the onions are translucent.
• STEP 4.Add 1 cup of mixed vegetables (such as carrots, peas, and bell peppers) and cook for 2-3 minutes.
• STEP 5.Add 1 teaspoon each of turmeric powder, garam masala, and biryani masala. Mix well.
• STEP 6.Add the rinsed quinoa and 1 cup of basmati rice. Stir to combine.
• STEP 7.Pour in 2 cups of vegetable broth and bring to a boil. Reduce the heat, cover, and simmer for 15-20 minutes or until the quinoa and rice are cooked and the liquid is absorbed.
• STEP 8.Garnish with chopped cilantro and serve hot with raita or yogurt.

Cooking Tips

• You can add your choice of vegetables to the biryani.
• Soak the basmati rice for 30 minutes before cooking to ensure fluffy grains.
• Adjust the spices according to your taste preference.

Storage and Serving

• Leftover quinoa biryani can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in a microwave or on the stovetop with a splash of water to prevent drying.
• Serve quinoa biryani as a main dish or as a side with your favorite Indian curry.