Quinoa is among the world’s healthiest grains, offering complete protein, heart-healthy fats, a good amount of fiber, and folic acid. You can use quinoa as a substitute for rice in many recipes. Today, I am sharing a delicious and wholesome biryani made from quinoa cooked along with vegetables, paneer, and spices. Serve it along with raita and papad for a perfect healthy lunch or dinner. I have prepared this quinoa biryani recipe in an Instant Pot electric pressure cooker. If you don’t have an Instant Pot, you can use a regular pressure cooker and follow the same steps. This recipe can also be prepared in a stovetop pot. If you love quinoa then, check out more Indian Quinoa Recipes
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Ingredients
Quinoa: I used white quinoa here. To prevent any bitterness, be sure to rinse the quinoa under cold water to remove its natural coating, called saponin, before adding it to the Quinoa Biryani. Mixed Vegetables: Add vegetables of your choice, such as onions, carrots, beans, cauliflower, and broccoli. Additionally, paneer can be included for extra protein. Ginger and garlic: I have used a paste made from fresh ginger and garlic. You can also add minced ginger garlic. Green chilies: are added for the heat. You can increase or decrease according to your spice level. Herbs: I used fresh mint, and coriander leaves. Whole & Ground Spices: I used cumin seeds, turmeric powder, red chili powder, and biryani masala powder. Lime juice: use fresh lime/lemon juice for the best flavors.
How to Make Quinoa Biryani in Instant Pot
Press SAUTE on the Instant Pot. Add oil (or ghee), and once it’s hot, add cumin (jeera). Let them sizzle and crackle. Then add ginger-garlic paste and sauté for a few seconds. Then add sliced onions and green chili, and sauté for 2-3 minutes until they turn soft and light brown, stirring regularly. Add mixed vegetables, paneer, mint, coriander leaves, and cook for a minute. Next, add the rinsed quinoa, biryani masala powder, turmeric powder, red chili powder, salt, and water. Mix everything well, and adjust the seasoning if needed. Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 2 minutes. When the instant pot beeps, Wait for Natural Pressure Release (NPR). Remove the lid away from you, then squeeze some lime juice. Vegetable Quinoa Biryani is ready. Serve with raita or plain yogurt.
Stovetop Pressure Cooker Method
Follow the same steps as the Instant pot, for Stovetop Pressure Cooker. Add 1.5 cups of water and spices and mix well. Close the lid, place a whistle, and cook for 1 whistle on medium flame. After pressure has released naturally, fluff up the quinoa gently. Squeeze some lime juice.
Stovetop Pot Method
Follow the same steps as the Instant pot, for Stovetop Pot Method. Add 2 cups of water and spices and mix well. Let everything come to a boil. Then, reduce the flame to low and tightly cover the vessel with a lid. Cook on a very low flame until all the water has evaporated. Stir occasionally. Then, switch off the flame and let it rest covered for at least 10 minutes. Fluff up the quinoa gently. Squeeze some lime juice.
Storage Suggestions
Storage: Leftovers can be stored in the refrigerator for 1 to 2 days. Freezer: You can freeze in a freezer-safe container or ziplock for up to 2 months in the freezer. Reheat: Add a tablespoon of water and reheat the biryani in a microwave or on the stovetop until warmed through.
Expert Tips
Soaking quinoa is not mandatory. In this veg quinoa biryani recipe, I didn’t soak the quinoa. However, if you have time, you can soak it for 15-20 minutes and reduce the water by ¼ cup. Always watch the time to avoid overcooking. Quinoa should be perfectly cooked and separated, not mushy.
Variations
I have used fresh vegetables in this vegetable quinoa biryani recipe. But you can also use frozen vegetables too. I kept the spices mild, you can add more spices as per your preference. Vegans can replace ghee with oil and paneer with tofu. You can replace quinoa with other grains, such as millet or rice.
More Instant Pot Biryani Recipes
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