Quinoa Vegetable Biryani is my healthy twist on a popular Indian classic, Vegetable Biryani. I replace rice with quinoa in this recipe and add vegetables and paneer with a biryani masala mix for a tasty and sumptuous meal.
Prep: Cut assorted vegetables of your choice in bite size pieces. Cube paneer in ½ inch pieces. Crush ½ 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 tablespoon Garam Masala, 1 tablespoon Coriander Powder, 2 teaspoon Cumin Powder, ½ teaspoon Turmeric Powder, ½ teaspoon cayenne, 1 teaspoon 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.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.