Created: 1/23/2024
Prep Time: 30-40 minutes
Cook Time: 30-40 minutes
Prep Time: 30-40 minutes
Cook Time: 30-40 minutes
This vegetarian biryani is a lighter take on the classic South Asian dish. Instead of using traditional basmati rice, we've swapped it out for quinoa, which is an excellent source of protein and fiber. The aromatic spices, mixed vegetables, and tender quinoa make this biryani a healthy and delicious meal that is perfect for any occasion.
Ingredients:
Yield: 4-6 servings
2 cups of quinoa, rinsed and soaked for 20-30 minutes
1 cup of mixed vegetables, chopped into bite-sized pieces (we recommend using carrots, peas, and green beans)
1/2 cup of yogurt
2 onions, finely sliced
2-3 green chilies, finely chopped
1/4 cup of oil or ghee
1 tsp of cumin seeds
3-4 cloves
3-4 green cardamom pods
2-3 bay leaves
1 cinnamon stick
1 tsp of ginger paste
1 tsp of garlic paste
1 tsp of red chili powder
1 tsp of garam masala
1 tsp of salt
A handful of chopped fresh cilantro leaves
Instructions:
Step 1
Bring a large pot of salted water to a boil. Add the soaked quinoa and boil for 10-12 minutes or until the quinoa is almost cooked. Strain the quinoa using a fine mesh sieve and set aside.
Bring a large pot of salted water to a boil. Add the soaked quinoa and boil for 10-12 minutes or until the quinoa is almost cooked. Strain the quinoa using a fine mesh sieve and set aside.
Step 2
In a large skillet, heat the oil or ghee over medium heat. Add the cumin seeds, cloves, cardamom pods, bay leaves, and cinnamon stick. Cook for 1-2 minutes or until fragrant.
In a large skillet, heat the oil or ghee over medium heat. Add the cumin seeds, cloves, cardamom pods, bay leaves, and cinnamon stick. Cook for 1-2 minutes or until fragrant.
Step 3
Add the onions and green chilies to the skillet and cook until the onions are translucent and golden brown.
Add the onions and green chilies to the skillet and cook until the onions are translucent and golden brown.
Step 4
Add the mixed vegetables to the skillet and cook until they are tender and lightly browned.
Add the mixed vegetables to the skillet and cook until they are tender and lightly browned.
Step 5
Mix in the ginger and garlic paste, red chili powder, garam masala, and salt. Stir well to combine and cook for an additional 2-3 minutes.
Mix in the ginger and garlic paste, red chili powder, garam masala, and salt. Stir well to combine and cook for an additional 2-3 minutes.
Step 6
Add the yogurt to the skillet and stir well. Reduce the heat to low and let the vegetables simmer in the yogurt sauce for 5-7 minutes or until the sauce thickens.
Add the yogurt to the skillet and stir well. Reduce the heat to low and let the vegetables simmer in the yogurt sauce for 5-7 minutes or until the sauce thickens.
Step 7
Layer the cooked quinoa on top of the vegetable curry in the skillet. Cover the skillet with a lid and let it cook on low heat for another 10-15 minutes or until the quinoa is fully cooked and fluffy.
Layer the cooked quinoa on top of the vegetable curry in the skillet. Cover the skillet with a lid and let it cook on low heat for another 10-15 minutes or until the quinoa is fully cooked and fluffy.
Step 8
Garnish the biryani with chopped cilantro leaves and serve hot with raita and papadum.
Garnish the biryani with chopped cilantro leaves and serve hot with raita and papadum.