Quinoa Vegetable Biryani is my healthy twist on a popular Indian classic, Vegetable Biryani. I replace rice with quinoa in this simple 30-minute recipe, add vegetables and paneer, and season everything with a biryani spice mix for a tasty and sumptuous meal.
Light and Healthy One-Pot Meal
This quinoa recipe is an adaptation of my go-to Biryani recipe. Biryani is a popular Indian rice casserole, where long grain basmati rice is cooked with meat or vegetables in Indian spices. I use the same recipe, but replace Basmati rice with Quinoa.
I add vegetables and paneer (Indian cottage cheese), adding more protein and vitamins to this dish.
Fresh herbs like mint and cilantro add a fresh and floral contrast to the earthy flavors of Biryani Masala. Nuts like almonds and cashews add richness and texture to the rice. I serve it with a side of Cucumber Raita (Yogurt dip), and enjoy a healthy and complete meal in less than 20 minutes.
Even though my family’s love for the classic biryani stands intact, this dish is my effort to introduce a healthier veg biryani recipe, so we can enjoy is more often.
And the result is simply delicious. It’s quick to make, cooks at lightning speed in my Instant Pot, so a big one-pot weeknight hit in my family!
You might Like this Instant Pot Vegetable Biryani Recipe
Quinoa, the Super Food
Quinoa is perhaps one of the most popular super foods 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. Quinoa’s higher protein and fiber content makes it a popular and healthy substitute for many grains like rice, wheat, pasta etc.
Healthier Carb Choice for My Family
As a family, we have been trying to make better food choices and make our meals more balanced and healthier. With the focus on high-protein-lower-carbs, I have been experimenting with my family’s favorite biryani recipes.
Over the last year or so, we have been substituting Quinoa for rice in many dishes. Even though Quinoa still contains carbs, it is a better and healthier choice for my family as compared to white rice.
According to MyFitnessPal.com, 1 cup cooked long-grain white rice contains the following:
- Total Carbs: 40 grams;
- Fiber: 1 gram
- Net Carbs (Total Carbs- Fiber): 39 grams
- Protein: 4 grams
Whereas, 1 cup of cooked Quinoa contains:
- Total Carbs: 30 grams
- Fiber: 6 grams
- Net Carbs (Total Carbs- Fiber): 24 grams
- Protein: 8 grams
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. I can eat a cup of cooked rice very easily, but I can rarely eat more than 1/2 a cup of cooked quinoa.
Also, since it is high in protein, it slows down the process of carb absorption in the body vs. rice, which gets processed as a simple carbohydrate.
Of course, this analysis is based on the research I have done for my family and should not be used as professional advice.
How to Make Quinoa Vegetable Biryani in an Instant Pot
Here are the step by step instructions on how to make this easy and delicious Quinoa Vegetable Biryani in an Instant Pot, or any comparable electric pressure cooker, like the Mealthy Multipot.
- Prep: Cut assorted vegetables of your choice in bite size pieces. Cube paneer in 1/2 inch pieces. Crush 1/2 inch ginger+ 3 garlic cloves and keep aside (if using fresh).
- Turn instant pot on Sauté. Wait 30 seconds and add cumin seeds. When cumin seeds begin to sizzle, add ginger-garlic paste and sauté for 30 seconds. Add almonds and cashews and sauté another 30 seconds.
- Add vegetables and paneer, Biryani masala (see ‘notes’ for substitute for masala blend) and quinoa. Then, add water and stir well. Top with fried onions, saffron strands and chopped cilantro-mint. Close lid. Press Manual/Pressure cook (high) for 2 minutes.
- After natural pressure release (NPR), open the lid. Using a fork, gently fluff the biryani. Serve with raita or your favorite salad.
Note: Some brands of quinoa have a longer cook time. If your brand takes longer than regular quinoa, adjust pressure cooking time to 4 minutes. In this case, skip using vegetables like cauliflower that turn to mush in that long.
How to Customize Quinoa Vegetable Biryani Pilaf
This veg biryani recipe is easily customizable. Add your choice of vegetables, switch the protein and season it with your favorite spice blend.
You can add shrimp to this dish and make a Quinoa Shrimp Biryani, following the same timing and directions. If you can add diced chicken pieces, simply increase the cooking time to 4 minutes and enjoy a fantastic Quinoa Chicken Biryani.
If using chicken, I would skip vegetables that will turn to mush in a longer cooking time, like cauliflower. use beans, carrots, peppers, potato instead.
Make a Meal: Serving Suggestions for Veg Biryani
We enjoy pairing this quinoa vegetable biryani with cucumber raita (yoghurt dip), or with a quick onion relish. You can make the onion relish by mixing together sliced onions, red wine vinegar, salt, pepper and cayenne!
Tips for a Perfect Quinoa Vegetable Biryani
- 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.
- If adding chicken to this recipe, add diced chicken and increase the cooking time to 4 minutes.
- Some brands of quinoa have a longer cook time. If your brand takes longer than regular quinoa, adjust pressure cooking time to 4 minutes.
- If increasing the cook time, skip using vegetables like cauliflower, that turn to mush in that long. use root vegetables like potato, sweet potato, or bell peppers instead.
More Quinoa Favorites from my Kitchen
- Quinoa Poha
- Quinoa Burger Patties / Quinoa Tikki
- Minestrone Soup with Quinoa
- Quinoa Tabbouleh Salad
- Mexican Quinoa
More Biryani Recipes from my Kitchen
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Quinoa Vegetable Biryani in Instant Pot
Ingredients
- 1 cup quinoa of your choice
- 1 tablespoon ghee or butter or olive oil
- 1 teaspoon cumin seeds
- 1 tablespoon ginger-garlic paste : 1/2 inch ginger + 3 cloves garlic
- 4 tablespoons almonds & cashews : whole or halves
- 2 cups assorted vegetables of your choice. I used cauliflower, bell peppers, and carrots.
- 1 cup paneer cubed, about 4-5 oz. (optional)
- 3 tablespoons biryani masala : I use Shan Bombay mix. Adjust based on your spice level; see ‘notes’ for substitute
- 3 tablespoons fried onions
- 1/2 teaspoon saffron
- 1/4 cup chopped cilantro and mint
- 1 cup water + 2 tablespoons (adjust to 1.25 cups for extra soft quinoa)
Equipment
Instructions
- Prep: Cut assorted vegetables of your choice in bite size pieces. Cube paneer in 1/2 inch pieces. Crush 1/2 inch ginger+ 3 garlic cloves and keep aside (if using fresh).
- Turn instant pot on Sauté. Wait 30 seconds and add cumin seeds. When cumin seeds begin to sizzle, add ginger-garlic paste and sauté for 30 seconds. Add almonds and cashews and sauté another 30 seconds.
- Add vegetables and paneer, Biryani masala (see 'notes' for substitute for masala blend) and quinoa. Then, add water and stir well. Top with fried onions, saffron strands and chopped cilantro-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 raita or your favorite condiment.
NOTES
- If your quinoa brand takes longer to cook, adjust the pressure cooking time to 4 mins.
- Substitute for Biryani Masala: 1 tbsp Garam Masala, 1 tbsp Coriander Powder, 2 tsp Cumin Powder, 1/2 tsp Turmeric Powder, 1/2 tsp cayenne, 1 tsp salt
Video
Notes
Tips for a Perfect Quinoa Vegetable Biryani
- 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.
- If adding chicken to this recipe, add diced chicken and increase the cooking time to 4 minutes.
- Some brands of quinoa have a longer cook time. If your brand takes longer than regular quinoa, adjust pressure cooking time to 4 minutes.
- If increasing the cook time, skip using vegetables like cauliflower, that turn to mush in that long. use root vegetables like potato, sweet potato, or bell peppers instead.
