Quinoa Biryani is my healthy twist on a classic Indian rice dish called, Vegetable Biryani. In this simple 30-minute recipe, I replace rice with quinoa, add vegetables and protein, and season everything with a biryani spice mix for a tasty and scrumptious meal.
Enjoy this light and healthy one-pot meal with a side of mint raita.
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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.
Quinoa: Use your favorite brand of white, red, or multi-color quinoa. I prefer Kirkland or Bob's Red Mill brands.
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.
Scroll to the recipe card for a detailed list of ingredients and quantities.
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.
How to Store
This quinoa pilaf stores well and is great for meal prep. Just cool down the biryani and transfer it to an airtight container. Refrigerate for up to 5 days.
When ready to heat, simply microwave it or stir-fry in a skillet.
I do not recommend freezing this biryani.
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?
Quinoa is a great replacement in many rice-based recipes. Even though Quinoa still contains carbs, it has a high fiber and protein content which makes a big difference in how the body processes it.
Let's check out some nutritional information based on MyFitnessPal.com:
| 1 cup cooked | Long Grain White Rice | Quinoa |
|---|---|---|
| Protein: | 5 g | 8 g |
| Total Carbs: | 39 g | 30 g |
| Fiber: | 0.6 g | 6 g |
| Net Carbs (Total Carbs- Fiber): | 38 g | 24 g |
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 Tips & Notes
- Cooking time: Some brands of quinoa have a longer cook time. If your brand takes longer than regular quinoa, adjust the pressure cooking time to 4 minutes.
- Vegetables: If increasing the cooking time, skip using vegetables like cauliflower, which turn to mush in that long. use root vegetables like potato, sweet potato, or bell peppers instead.
- Substitute for Biryani Masala: 2 teaspoons Garam Masala, 2 teaspoons Coriander Powder, 1 teaspoon Cumin Powder, 1½ teaspoon Turmeric Powder, ½ teaspoon Kashmiri red chili powder (or paprika), 1 teaspoon salt
- Add shrimp: Customize this recipe to your liking. You can add shrimp to this dish and make a Quinoa Shrimp Biryani, following the same timing and directions.
- Add chicken: If adding chicken to this recipe, add diced chicken and increase the cooking time to 4 minutes.
Frequently Asked Questions
Quinoa is perhaps one of the most popular superfoods of this decade. It's a seed, not a grain, which makes it gluten-free. It is high in protein, fiber, amino acids, and a great source of minerals.
Some select brands of quinoa have a longer cooking time. If your quinoa is undercooked the first time, increase the pressure cooking time to 4 minutes the next time.
Reader's Favorite Recipes with Quinoa
These recipes are part of the Vegetarian Recipes Collection:
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📖 Recipe
Quinoa Biryani
Equipment
Ingredients
- 1 cup quinoa rinsed well, drained
- 1 tablespoon olive oil or ghee
- 1 teaspoon cumin seeds
- 1 cup sliced onions (or 3 Tablespoons store-bought fried onions)
- 1 tablespoon ginger-garlic paste : ½ inch ginger + 3 cloves garlic
- 4 tablespoons almonds & cashews : whole or halves
- 2-2¼ cups assorted vegetables I used 1 cup cauliflower + ½ cup green bell peppers + ½ cup chopped carrots + ¼ cup peas.
- 1 cup paneer (or extra-firm tofu) cut in ¾-inch pieces, about 4-5 oz. (optional)
- 2 tablespoons biryani masala : I use Shan Bombay mix. Adjust based on your spice level; see 'notes' for substitute
- ½ teaspoon saffron
- ¼ cup chopped cilantro and mint
- 1¼ cup water
For Mint Raita
- ¾ cup cilantro leaves (no stems)
- ¼ cup mint leaves (no stems)
- 1 small garlic clove
- ¼ teaspoon himalayan pink salt adjust to taste
- ¼ teaspoon roasted cumin powder
- ¼ teaspoon ground black pepper
- 2 teaspoons fresh lime or lemon juice
- 1 cup plain yogurt
- 2-3 tablespoons chilled water
Instructions
Quinoa Biryani
- Prep: Rinse and soak quinoa for 5 minutes, then drain and keep it aside. Cut assorted vegetables of your choice in bite-size pieces. If using tofu, drain excess water by wrapping it in paper towels and weighing it down with a heavy object for 10 min. Cut in ¾-inch pieces.
- Turn instant pot on Sauté. Wait 30 seconds and add cumin seeds. When cumin seeds begin to sizzle, add sliced onions and saute for 4-5 minutes, until they turn golden brown. Now add ginger-garlic paste and sauté for 30 seconds. Add almonds and cashews and sauté another 30 seconds.
- Add vegetables and paneer, Biryani masala and quinoa. Then, add water and stir well. Top with saffron strands and chopped cilantro and mint. Close lid. Set valve to Sealing. Press Manual (hi) for 2 minutes.
- After natural pressure release, NPR, open lid. Using a fork, gently fluff the biryani. Serve with mint raita or your favorite condiment.
Mint Raita
- Add cilantro leaves, mint leaves, garlic clove, salt, cumin, pepper, lime juice, and 2 tablespoons of chilled water to a small blender. Blend for 30 seconds, scraping down the sides in between. Blend until it purees to a fine consistency. Add another tablespoon of water if needed.
- In a small serving bowl, whisk the yogurt until smooth. Add the herb mix and whisk until fully incorporated. Adjust salt as needed.
Video
Notes
- Cooking time: Some brands of quinoa have a longer cook time. If your brand takes longer than regular quinoa, adjust the pressure cooking time to 4 minutes.
- Vegetables: If increasing the cooking time, skip using vegetables like cauliflower, which turn to mush in that long. use root vegetables like potato, sweet potato, or bell peppers instead.
- Substitute for Biryani Masala: 2 teaspoons Garam Masala, 2 teaspoons Coriander Powder, 1 teaspoon Cumin Powder, 1½ teaspoon Turmeric Powder, ½ teaspoon Kashmiri red chili powder (or paprika), 1 teaspoon salt
- Add shrimp: Customize this recipe to your liking. You can add shrimp to this dish and make a Quinoa Shrimp Biryani, following the same timing and directions.
- Add chicken: If adding chicken to this recipe, add diced chicken and increase the cooking time to 4 minutes.
Kim says
I love all of your receipes!!!
Aneesha says
Thank you so much Kim! Exactly the encouraging words I needed to hear today!!
VK Shah says
I made this for Thanksgiving and everyone loved it. Thanks!
Aneesha says
Oh wow, super! Thanks for sharing VK! Since you like quinoa, I would recommend 'Mexican Quinoa'- lot of readers have enjoyed that. Thanks again!
poornima says
I am excited to make this with shrimp. Does this change to amount of liquid or the time to cook?
aneeshasg says
Hi Poornima, Shrimp sounds wonderful in this recipe, I have yet to try that. Time and liquid would be the same. I would QR after cooking to prevent the shrimp from over cooking. Would love to hear how it turned out!
Yasmin says
This looks scrumptious. Going to have to make this soon. Thanks for sharing!
aneeshasg says
Thanks Yasmin! This is a regular in my home now! Would love to hear how you liked it!