Quinoabiriyani Recipes

QUINOA BIRYANI RECIPE

Steps:

• Soak quinoa for 10 mins, Rinse well at least twice then drain and set aside.
• Heat oil + ghee in a pan - add cinnamon, cloves, bay leaf, cardamom and green chillies. Give a quick sauté. Then add onion and sauté till transparent.
• Then add tomato, along with salt and garam masala powder sauté till it becomes mushy. Then add mint leaves and coriander leaves.
• Sauté till it shrinks. Then add rinsed and drained vegetables. Give a quick sauté.
• Cook covered for 5mins or until the veggies are slightly soft. Open sauté then add quinoa, give a quick mix.
• Add coconut milk, water then bring to a boil in medium flame.
• Cook covered for 10 mins in low flame (sim). Open then fluff it up. It may look moist and sticky after it cools down will become grain separated.
• Serve Quinoa Biryani hot with onion raita!

QUINOA BIRYANI

Steps:

• Heat vegetable oil in a large skillet over medium heat. Stir in quinoa and allow to toast briefly. Stir in the garlic, ginger, cinnamon sticks, turmeric, cardamom, and cloves. Cook and stir until the spices are fragrant, about 2 minutes. Pour in the water. Increase the heat to high and bring to a boil; add potatoes, carrots, and cauliflower. Recover, then reduce heat to low and cover and simmer for 10 minutes.
• Stir in the broccoli and green beans, then replace cover and simmer until the quinoa is tender and the water has been absorbed, about 10 minutes. Stir in the green peas, and cook until heated through, about 5 minutes. Remove from heat and discard cinnamon sticks and cloves.
• Heat the butter in a skillet over medium heat. Stir in onion; cook and stir until the onion is golden, about 8 minutes. Mix in the cashew pieces, stirring constantly until lightly toasted. Transfer quinoa and vegetables to a large platter or bowl. Top with the onion/cashew mixture and chopped cilantro.

QUINOA BIRIYANI

Steps:

• Place quinoa in fine mesh sieve and rinse thoroughly.
• Shake as much water off as possible.
• Heat vegetable oil in dutch oven or other large, heavy bottomed pan, over medium heat.
• Add quinoa and stir briefly.
• Stir in garlic, ginger, turmeric, cinnamon sticks and whole cloves.
• Cook until spices are fragrant, about 2 minutes.
• Add broth to pan.
• Bring quinoa to a boil.
• Add potatoes, carrots and cauliflower.
• Cover and reduce heat to low.
• Simmer for 10 minutes.
• Add broccoli and green beans, cover and simmer another 10 minutes.
• Add green peas and simmer 5 more minutes or until all liquid is absorbed and vegetables are tender.
• Remove and discard whole cinnamon sticks and cloves.
• In a 10" skillet, heat margarine.
• Add onion rings and saute until golden.
• Add cashew pieces and stir constantly until cashews are lightly toasted.
• Move quinoa-vegetable mixture to serving platter.
• Topp with toasted onion rings and cashews.
• Sprinkle with cilantro.
• Enjoy!

QUINOA BIRYANI PILAF

Steps:

• Mix Almond Milk and Saffron and keep aside
• Add Oil to a hot pan. Add Onions and fry on a low flame until brown and crisp
• Remove the Onions from the Oil
• In the same Oil add Cumin, Cloves and Bay leaf and cook for a minute until fragrant
• Add Ginger Garlic paste and cook until light brown
• Add the Quinoa, Salt, Water. Cover and cook for about 15 minutes until the Quinoa is 90% cooked
• In a small pan add 2 tsp Oil, once hot add Turmeric and Shan Pilau Biryani Masala. Sautee for a minute and keep aside
• Remove 5-6 tbsp of Quinoa from the pan and keep aside
• Add the Turmeric and Shan Masala mix to the remaining Quinoa and mix gently with the help of a fork
• Take a heavy bottom pan and add one layer of the yellow Quinoa, followed by some fried Onions, green Chickpeas, Mint and a drizzle of the Saffron Milk. Add a layer of the white Quinoa and continue until you have used all the Quinoa, Green Chickpeas and Saffron Milk. (Save some fried Onion and Mint for garnish)
• Cover the pan and cook the Quinoa on a low flame for about 10-12 minutes
• Once the Quinoa is cooked, transfer to a plate and top with fried Cashews, Pomegranate, fried Onions and Fresh Mint
• Serve with some Salad and Coconut Yogurt Raita

QUINOA & VEGETABLE DUM BIRYANI | TAMIL NADU STYLE

Steps:

• Chop all the veggies and tomatoes and set them aside.
• Slit the green chillies into two.
• Thinly slice the onions and set aside about 1/4 cup for adding later.
• Soak the saffron strands in 1/4 cup of water.
• Soak the quinoa in water for half an hour and wash it twice or thrice to make the dust and other husks washed away.
• Boil 3 cups of water with 1 tsp of salt and 1 tsp of oil.
• Once the water starts to boil, add the washed quinoa and let it cook.
• Once it starts to form bubbles, cover and cook till the quinoa is done.
• Once the quinoa is cooked, turn the heat off even if there is water. (Over cooking might turn it too mushy)
• Drain the water and spread the cooked quinoa in a plate and let it cool.
• Heat the kadai and add ghee.
• Meanwhile crush the cardamom, cloves and cinnamon and stone flower coarsely.
• Once the ghee is hot, add the bay leaf, star anise, crushed cardamom, cloves, cinnamon and slit green chillies.
• Fry for a minute and then add the ginger garlic paste.
• Fry for another minute till the raw smell goes and then add the 3/4 of sliced onions.
• Cook till the onions are translucent.
• Then add tomatoes, 1.5 tsps of salt and red chilly powder.
• Mix well and let it cook till the tomatoes become soft and mushy.
• Now add the veggies and cover and cook for 3 to 4 minutes.
• As we cover and cook, we don't need to add water. After 4 to 5 minutes add the yogurt and the rose essence and mix well.
• Cook till the veggies are 75% done. (Again will be slow cooking them)
• This mixture doesn't needs to be very dry. We need it in a semi solid state.
• Setting up the layer and Preparing the Dum. (Stove top)
• In heavy bottom wide pan or vessel just apply some oil.
• First spread a layer of quinoa and then veggie mixture.
• Repeat this for the remaining quinoa and veggie mixture.
• Now drizzle the saffron water all over and cover it completely (Ensure no steam goes away) cook in low flame for 12 minutes.
• Turn off the heat after 12 minutes and remove the lid and let it rest for 5 minutes.
• Slow mix the layers and that's it.
• This dum cooking can be done in oven and slow cooker.
• Serve hot with raita.

INSTANT POT QUINOA BIRYANI WITH CHICKPEAS

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.

VEGAN QUINOA BIRYANI

Steps:

• Place quinoa in a mesh strainer, and rigorously rinse it under running water. Allow the water drain for a few minutes.
• Meanwhile start to heat up the stock and let it warm up Add in the cloves, mace, green cardamom, cinnamon, pepper corns and let it simmer.
• Take a medium pan and add 1 tsp oil, add in the quinoa and roast it until it looks almost dry.
• Now add the warmed up stock to the quinoa ( remove the spices) and bring this to a rolling boil.
• Cover and reduce the heat to low and cook for 10 minutes. Then switch off heat and let the quinoa rest for another 10 minutes before opening the lid.
• Heat the oil, add in the cumin and tejpatta, Add in the onion and saute until light in color.
• Add in ginger and garlic and cook until fragrant.. about one minute
• Add the veggies except peas and add the turmeric, cayenne, garam masala,coriander powder.Mix.
• Cook covered for 10 minutes on medium heat .
• Add in the salt and peas and cover and cook until veggies are slightly tender. Be sure to not cook them through at this point.
• Your quinoa should be rested and ready for this step.
• Simply add the quinoa as a top layer to the vegetables,layer with mint and cover.
• Cook on medium low heat for 10 minutes and allow it to rest for another 10 minutes before serving.
• Serve with a side of raita and don't forget the side of onions, lemons and green chillies.

QUINOA BIRYANI | HOW TO MAKE QUINOA VEGETABLE BIRYANI

Steps:

• Wash and soak the Quinoa for 15 mins.
• Bring the water to boil in a saucepan and when it starts rolling boil, add the drained Quinoa.
• Simmer and cook it covered till done. This takes about 10 mins.
• Since I added just enough water for this to get cooked, take care to fluff in intervals.
• During the time you soak the Quinoa, you can prep the vegetables and microwave for 10 mins or till done.
• In a pan, heat the oil and ghee, temper with the whole spices.
• Add onion julienne, slit green chilies and ginger garlic paste.
• Saute on high till the onions are done.
• Now add the vegetables and continue cooking on high till the water is all evaporated.
• Add the curds, biryani masala, garam masala and combine well.
• When the whole mix gets dry, add the cooked Quinoa and mix well.
• Cover and keep it on low flame for few mins.
• Fluff and serve with onion raitha.

CHICKEN QUINOA BIRYANI

Steps:

• Take a large bowl for mixing and combine garlic, ginger, turmeric powder, plain yogurt, Biryani Masala, salt, lime juice in it for the marinade and mix it properly. Add chicken pieces and toss it to coat thoroughly. Keep this marinade aside for half an hour for marination, and till the time you can finish other preps for biryani.
• Take a large bowl for mixing and combine garlic, ginger, turmeric powder, plain yogurt, Biryani Masala, salt, lime juice in it for the marinade and mix it properly. Add chicken pieces and toss it to coat thoroughly. Keep this marinade aside for half an hour for marination, and till the time you can finish other preps for biryani.
• Roaste 1 cup of quinoa in a pan with some ghee until brown. keep it on side for later use.
• Heat the pan and some oil in it. You can also add ghee instead of oil and combine garlic cloves and bay leaf in it.
• Stir it well and add sliced onions, and sprinkle a pinch of salt for fast cooking. Stir fry these onions until brown. Once done, add the marinated chicken and all the marinade in the pan and stir it well. Spread the marinade on the bottom of the pan evenly and place it on low heat.
• Now, make another layer the tomatoes, coriander, and mint leaves on it and lets it cook on low flame for 5 minutes.
• After 5 minutes, spread a layer of toasted quinoa in the pan and add a half cup of water and salt as per taste in the pan. Stir it thoroughly and let it come to boil. let the biryani simmer on slow heat for 10 minutes. Cover the pan with its top and check after 10 minutes.
• Once cooked, spread saffron milk on this cooked biryani and serve hot.