Quinoa Biriyani
Transform your dinner table with this flavor-packed Quinoa Biryani, a wholesome twist on the classic Indian dish. Packed with protein-rich quinoa, aromatic whole spices like cinnamon, cardamom, and cloves, and a medley of colorful mixed vegetables, this recipe delivers all the indulgent flavors of traditional biryani with a healthier edge. Sautéed onions, garlic, and ginger form the base of a rich, spiced masala, while a dollop of creamy yogurt ties everything together for a silky finish. Topped with fresh cilantro and mint for a burst of freshness, this one-pot wonder is a gluten-free, vegetarian recipe perfect for weeknight meals or special occasions. Serve it warm with cooling raita or a crisp salad for an irresistible, nutrient-packed feast.
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 2 tablespoons Olive oil
- 1 medium Onion, thinly sliced
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 small Green chili, finely chopped
- 1 medium Tomato, finely chopped
- 1 cup Mixed vegetables (carrots, peas, beans, etc.), diced
- 2 tablespoons Greek yogurt (or dairy-free alternative)
- 1 tablespoon Biriyani masala
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Cumin seeds
- 1 Cinnamon stick
- 3 Cardamom pods
- 4 Cloves
- 2 tablespoons Fresh cilantro, chopped (for garnishing)
- 2 tablespoons Fresh mint leaves, chopped (for garnishing)
- 1 teaspoon Salt
Instructions
Rinse the quinoa thoroughly under cold water and set aside.
In a medium saucepan, add 2 cups of water, a pinch of salt, and the rinsed quinoa. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat, fluff with a fork, and set aside.
Heat 2 tablespoons of olive oil in a large pan over medium heat. Add cumin seeds, cinnamon stick, cardamom pods, and cloves. Sauté for 30 seconds to release their aroma.
Add the sliced onion and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic, grated ginger, and chopped green chili. Cook for another minute until fragrant.
Add the chopped tomato and cook until softened, about 3-4 minutes.
Stir in the biriyani masala, turmeric powder, and salt. Mix well.
Add the mixed vegetables and cook for 5 minutes until they begin to soften.
Stir in the yogurt and cook for 2 minutes, ensuring everything is well combined.
Add the cooked quinoa to the pan and gently mix until the quinoa is fully coated with the spices and vegetables.
Simmer the biriyani for 3-5 minutes, allowing the flavors to meld together.
Turn off the heat and garnish with fresh cilantro and mint leaves before serving.
Serve warm with your favorite side of raita or salad.
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 2519 mg | 110% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 17.8 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1144 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
