Instant Pot Quinoa Biryani With Chickpeas Recipes

INSTANT POT QUINOA BIRYANI WITH CHICKPEAS

Instant pot Quinoa Biryani with Chickpeas image

Quick and easy Quinoa channa biryani cooked in the instant pot with canned chickpeas and aromatic Indian spices.

Provided by Preethi

Number Of Ingredients 18

Ingredients

1 cup Quinoa
1 can canned chickpeas / or use already cooked chickpeas
1 cup mixed veggies (carrots, beans, peas, corn)
1/2 medium sized red onion thinly sliced
1 cup tomato puree
1 tsp ginger garlic paste
1/4 tsp turmeric powder
1 tsp Biryani masala or garam masala
1 tsp chilly powder or use Kashmiri chilly powder for a less spicy version
1 cup coconut milk or vegetable stock or water.
1/2 tsp cumin seeds
2 cloves
1 bay leaf
1 cardamom
1 small piece cinammon
salt to taste
11/2 tsp oil / ghee
1 tbsp fresh mint leaves

Steps:

Switch on the saute mode in your instant pot and when it becomes hot add the oil, cloves, cumin seeds, bayleaf, cinnamon, cardamaom and let the spices roast for few seconds.
Now add the chopped onions and saute until translucent.
Add the ginger garlic paste and saute until the raw smell goes away.
Now add the tomato puree and cook it until the tomato is reduced and you see some oil in the sides. It takes approxminately 5 minutes. (Do not skip this step or you'll end up with mushy quinoa)
Deglaze the pan with a tbsp or more of water if necessary. Now add the drained canned chickpeas, mixed veggies, quinoa, spices ( turmeric powder, chilly powder, salt, garam masala or biryani powder) and mix well.
Now add the coconut milk (thin coconut milk) or water or stock whichever you prefer & extra 1/2 cup water
Add mint leaves, close the lid and cook in manual high for 6 minutes. Release pressure after 6 minutes or wait and release naturally.
Open up and let your Quinoa Biryani rest for a bit and fluff up with a fork. Serve hot with a side of raita or papad.

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