Enjoy this light and healthy one-pot meal with a side of mint raita. This quinoa recipe is inspired by my go-to vegetable biryani, a popular Indian rice and vegetable dish.
I wanted to create a well-balanced and healthier variation of biryani. This dish hit the spot and has since become one of my go-to family meals. In this dish, I make the pilaf with quinoa (instead of rice), which is a much healthier carbohydrate than rice, and it’s rich in protein and fiber as well. I make it with an assortment of vegetables, and add tofu or paneer, boosting the protein content of this meal. It’s a weeknight-friendly one-pot meal that’s on the table in less than 30 minutes. Let’s get started with this easy Instant pot quinoa biryani recipe!
Ingredients - Notes & Substitutions
Let’s take a look at what we need to make veg biryani with quinoa. Scroll to the recipe card for a detailed list of ingredients and quantities. Extra-Firm Tofu or paneer: I use them interchangeably. Use tofu if you like to make this dish vegan. Vegetables: I use cauliflower, bell pepper, carrot, and peas. Feel free to substitute these with 2-2¼ cups of vegetables of choice. Ghee or Oil: Use whichever one you prefer. Use oil to keep it vegan. Onion, Ginger, Garlic: Thinly slice a medium-sized white, red, or yellow onion. If you’re short on time, use store-bought fried onions instead. I use homemade ginger garlic paste. Alternatively use the frozen ginger and garlic cubes (no need to thaw). Nuts: Almonds and cashews go great in this recipe. Feel free to skip for a nut-free biryani. Spices & Herbs: I use Shan Bombay mix, a popular biryani spice blend that’s available in Indian stores or online. Adjust the quantity based on your spice level. See ‘Recipe Notes’ for substitutions. Aromatics: A pinch of saffron adds a wonderful aroma. Fresh cilantro and mint add a fresh, vibrant flavor to the dish. Water: I use a 1:1¼ ratio, which means, for every cup of quinoa I add 1¼ cup of water. For Serving (Optional): I love serving this with mint raita. For that, you will need greek yogurt, fresh mint, cilantro, garlic, salt, pepper, cumin, and lime juice.
How to Make Quinoa Biryani
Here are the step-by-step instructions on how to make this easy and delicious Quinoa Biryani in an Instant Pot, or any comparable electric pressure cooker. Rinse Quinoa: Add the quinoa to a fine-mesh sieve and run it under water or soak it in a bowl of water while you prepare the other ingredients. That gets rid of the bitter outer coating of the seed. When done, drain it well and keep it aside. Saute onions: Preheat the Instant pot, then add oil and cumin seeds. When cumin seeds begin to sizzle, add onions and saute them for 4-5 minutes, until they turn golden brown. (pic 1 & 2) Add aromatics: Add ginger-garlic paste and sauté for 30 seconds. Add almonds and cashews and sauté for another 30 seconds. (pic 3 & 4) Assemble the pulao: Add vegetables, tofu or paneer, biryani masala (see ’notes’ for a substitute), and rinsed and drained quinoa. Then, add water and stir well. (pic 5 & 6) Top with aromatics: Top with saffron strands, and chopped cilantro and mint. Close the lid and pressure cook for 2 minutes. (pic 5) Release Pressure: Once cooking is done, wait for the pressure to release naturally, then open the lid. Gently fluff the quinoa using a fork. (pic 6) Note: Some brands of quinoa have a longer cook time. In that case, adjust the pressure cooking time to 4 minutes, and skip softer vegetables like cauliflower, and use root vegetables instead.
Serving Suggestions
We enjoy pairing this quinoa pulao with raita, an Indian yogurt dip. I serve it with mint raita or cucumber raita, and a side of kachumber salad.
Try a Variation
Quinoa: Use your favorite kind of quinoa, such as red, white, or multi-color. Vegetables: This veg biryani recipe is easily customizable. Add about 2 cups of vegetables of your choice. Make it with shrimp: To add shrimp to this dish, follow the same timing and directions. Make it with chicken: Add bite-size chicken pieces and increase the cooking time to 4 minutes for a tasty quinoa chicken pulao. Skip vegetables that will turn to mush in a longer cooking time, like cauliflower. Instead, use beans, carrots, peppers, and potatoes.
Rice vs. Quinoa: Which is healthier?
When ready to heat, simply microwave it or stir-fry in a skillet. I do not recommend freezing this biryani. Let’s check out some nutritional information based on MyFitnessPal.com: As you can see, Quinoa is high in fiber, which brings the net carb count down. The higher fiber and protein content means we feel satisfied or full in a lesser quantity of quinoa vs. rice. Also, since quinoa is high in protein, it slows down the process of carb absorption in the body as compared to white rice, which gets processed as a simple carbohydrate. Note: This analysis is based on the research I have done for my family and should not be used as professional advice.
📖 Recipe
