Quinoa Biryani (Instant Pot)

Quinoa Biryani is a light and healthier twist on the classic Indian Vegetable Biryani. In this easy 30-minute Instant Pot recipe, I swap rice for fiber and protein-rich quinoa, add veggies and protein, and season it with biryani spices for a delicious one-pot meal. Serve it with mint raita for a refreshing finish!

Jump to:

• Ingredients - Notes & Substitutions
• How to Make Quinoa Biryani
• Serving Suggestions
• How to Store
• Try a Variation
• Rice vs. Quinoa: Nutrition Comparison
• Recipe Tips & Notes
• Frequently Asked Questions
• Reader's Favorite Recipes with Quinoa
• 📖 Recipe

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 is also rich in protein and fiber. 

I make it with an assortment of vegetables and add tofu or paneer to boost the protein content. It's a weeknight-friendly one-pot meal that can be 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 this quinoa biryani recipe:

• 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, carrots, 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 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 for making this easy and delicious Quinoa Biryani in an Instant Pot or 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. This removes 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 take longer to cook. In that case, adjust the pressure cooking time to 4 minutes, 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 exact 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.

Recipe Tips & Notes

• Cooking time: Some brands of quinoa take longer to cook. 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 turns to mush in that long. Instead, use root vegetables like potatoes, sweet potatoes, or bell peppers.
• 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: You can 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

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