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12 MINS delivery
Quinoa Biryani
Serves 4
40 mins
280 Kcal
Quinoa Biryani—yeah, you read that right. This isn't your average biryani; it's a bold, next-level twist that's about to change your food game. Picture fluffy quinoa, spiced to perfection, loaded with colorful veggies, and infused with all the biryani vibes. It's got that same rich, aromatic magic, but with a healthy twist—gluten-free, protein-packed, and ridiculously satisfying. Quinoa absolutely crushes it as a rice substitute, soaking up all those spices like it was made for this. The best part? It cooks faster than rice, so you're hitting biryani nirvana in no time. Think turmeric, cumin, garam masala, and a veggie lineup featuring peas, carrots, bell peppers—basically, whatever you're feeling. It's a whole rainbow of flavor and texture on your plate. Need something hearty but not heavy? Quinoa biryani is the move. Pair it with some creamy raita or a tangy pickle, and you're set. Dinner party flex? Meal prep win? Cozy comfort food night? This dish delivers on all fronts. Seriously, it's a total vibe—give it a go.
Ingredients required for Quinoa Biryani
- 200 gms quinoa
- 100 gms mixed vegetables
- 1 tsp cumin seeds
- 1 tbsp ginger-garlic paste
- Salt
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 2 tbsp coriander leaves
- 1 medium tomato
- 1 medium onion
- 2 tbsp ghee
Cooking steps for Quinoa Biryani
- 1Level up your weeknight dinners with this epic quinoa biryani recipe—it's guilt-free, loaded with flavor, and ridiculously easy to make.
- 2Let's get into it, Start by rinsing 200 grams of quinoa under running water (trust me, this step saves you from that bitter aftertaste!) and soak it for 15-20 minutes.
- 3Once it's puffed up and ready to roll, drain it and set it aside.
- 4Heat up 2 tablespoons of oil or ghee (because options = power) in a deep pan, and toss in 1 teaspoon of cumin seeds.
- 5Let them crackle like they're hyping up the rest of the dish.
- 6Next, throw in 1 finely chopped onion and saut until it's golden and smells like heaven.
- 7Add 1 tablespoon of ginger-garlic paste and cook for 2 minutes to unleash all those bold, fragrant vibes.
- 8Now, stir in 1 chopped tomato and let it cook down until it's soft and mushy (patience—you're building flavor here).
- 9Add your spice squad: 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, and 1 teaspoon garam masala.
- 10Let everything mingle for 2-3 minutes because, let's be real, this is the heart of the dish.
- 11Time to veggie it up! Toss in 100 grams of mixed veggies (think carrots, beans, peas, and cauliflower—they're the A-team for this recipe) and saut for 5 minutes until they start looking vibrant.
- 12Add your soaked quinoa to the pan and mix it all up, making sure it's fully coated in those spiced-up veggies. Pour in 400 ml of water, season with salt, and bring it to a rolling boil.
- 13Lower the heat, cover the pan with a lid, and let it simmer for 15-20 minutes until the quinoa is perfectly fluffy and all the water is absorbed.
- 14To finish, sprinkle some freshly chopped coriander leaves for that final pop of color and flavor.
- 15Serve your quinoa biryani hot with a side of cool, creamy raita or yogurt, and get ready to crush dinner. You're welcome.