The Vegetable Quinoa Biryani recipe is an easy, Indian-style one-pot dish made with quinoa, vegetables, and biryani masala. It can be prepared in an Instant Pot pressure cooker or on the stovetop. It's our family's favorite lunch box recipe.
Quinoa is among the world's healthiest grains, offering complete protein, heart-healthy fats, a good amount of fiber, and folic acid. You can use quinoa as a substitute for rice in many recipes, like quinoa pulao, quinoa khichdi, and quinoa biryani.
Today, I am sharing a delicious and wholesome twist on the classic vegetable biryani — Quinoa Vegetable Biryani cooked with vegetables, paneer, and aromatic spices. Serve it along with onion tomato raita, and papad for a perfect healthy lunch or dinner. I have prepared this quinoa biryani recipe in an Instant Pot electric pressure cooker.
If you don't have an Instant Pot, you can use a regular pressure cooker and follow the same steps. This recipe can also be prepared in a stovetop pot.
If you love quinoa like us, then check out more Indian Quinoa Recipes
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Ingredients
- Quinoa: I used white quinoa here. You can use any variety.
- Mixed Vegetables: Add vegetables of your choice, such as onions, carrots, beans, cauliflower, and broccoli. Additionally, paneer or tofu can be included for extra protein.
- Ginger and garlic: I used fresh homemade ginger paste and garlic paste. You can also add minced ginger garlic.
- Whole & Ground Spices: I used cumin seeds, turmeric powder, red chili powder, and biryani masala powder.
How to Make Quinoa Biryani in Instant Pot
Press SAUTE on the Instant Pot. Add 2 tablespoons oil (or ghee), and once it's hot, add 1 teaspoon cumin (jeera seeds). Let them sizzle and crackle.
Add 1 tablespoon ginger-garlic paste and sauté for a few seconds.
Then add 1 medium onion (thinly sliced) and 2 green chilies (slit lengthwise), and sauté for 2-3 minutes until they turn soft and light brown, stirring regularly.
Add 2 cups of mixed vegetables (I used carrots, green beans, broccoli, and cauliflower), ½ cup paneer cubes, 2 tablespoons mint leaves, 2 tablespoons coriander leaves, and cook for a minute.
Next, add 1 cup of rinsed quinoa, 1 ½ tablespoons biryani masala powder, ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, salt to taste, and 1 ¼ cups water (or vegetable broth). Mix everything well, and adjust the seasoning if needed.
Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 2 minutes.
When the instant pot beeps, Wait for Natural Pressure Release (NPR).
Remove the lid away from you, then add 1 tablespoon of lime juice. Vegetable quinoa biryani is ready. Serve with raita or plain yogurt.
Stovetop Pressure Cooker Method
- Follow the same steps as the Instant pot, for Stovetop Pressure Cooker.
- Add 1.5 cups of water and spices and mix well. Close the lid, place a whistle, and cook for 1 whistle on medium flame.
- After pressure has released naturally, fluff up the quinoa gently. Squeeze some lime juice.
Stovetop Pot Method
- Follow the same steps as the Instant pot, for Stovetop Pot Method.
- Add 2 cups of water and spices and mix well. Let everything come to a boil. Then, reduce the flame to low and tightly cover the vessel with a lid. Cook on a very low flame until all the water has evaporated. Stir occasionally.
- Then, switch off the flame and let it rest covered for at least 10 minutes. Fluff up the quinoa gently. Squeeze some lime juice.
What to Serve with Veg Quinoa Biryani?
Serve Vegetable quinoa biryani with yogurt, or cucumber raita and pickle. It can also be paired with any vegetable kurma.
Storage Suggestions
- Storage: Leftovers can be stored in the refrigerator for 1 to 2 days.
- Freezer: You can freeze in a freezer-safe container or ziplock for up to 2 months in the freezer.
- Reheat: Add a tablespoon of water and reheat the biryani in a microwave or on the stovetop until warmed through.
Expert Tips
- Soaking quinoa is not mandatory. I did not soak the quinoa, but if you have time, you can soak it for 15-20 minutes and reduce the water by ¼ cup.
- Always watch the time to avoid overcooking. Quinoa should be perfectly cooked and separated, not mushy.
Variations
- I have used fresh vegetables in this vegetable quinoa biryani recipe. You can also use frozen vegetables too. You may use other veggies like mushrooms, green peas, and bell peppers.
- Vegans can replace paneer with tofu and ghee with oil.
- If you don't have biryani masala, substitute it with garam masala.
- You can replace quinoa with other grains, such as millet, bulgur wheat, or rice.
More Instant Pot Biryani Recipes
Vegetable Quinoa Biryani
Equipment
Ingredients
- 1 cup quinoa
- 2 cups mixed veggies (carrots, beans, cauliflower and broccoli)
- ½ cup paneer optional
- 1 medium onion thinly sliced
- 1 tablespoon ginger garlic paste
- 2 green chiles slit into half
- 2 tablespoon mint (pudina) leaves
- 2 tablespoon cilantro (coriander leaves)
- 1 teaspoon cumin (jeera)
- 1 ½ tablespoons biryani masala powder (I use shaan biryani powder). Adjust based on your spice level; see 'notes' for substitute
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- 2 tablespoon oil (or ghee)
- 1 ¼ cups water
- salt to taste
- 1 tablespoon lime juice
Instructions
Instant Pot Method:
- Press SAUTE on the Instant Pot. Add oil (or ghee), and once it's hot, add cumin (jeera). Let them sizzle and crackle. Then add ginger-garlic paste and sauté for a few seconds.
- Then add sliced onions and green chili, and sauté for 2-3 minutes until they turn soft and light brown, stirring regularly.
- Add mixed vegetables, paneer, mint, coriander leaves, and cook for a minute.
- Next, add the rinsed quinoa, biryani masala powder, turmeric powder, red chili powder, salt, and water. Mix everything well, and adjust the seasoning if needed.
- Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 2 minutes.When the instant pot beeps, Wait for Natural Pressure Release (NPR).
- Remove the lid away from you, then squeeze some lime juice. Vegetable Quinoa Biryani is ready. Serve with raita or plain yogurt.
Stovetop Pressure Cooker Method:
- Follow the same steps as the Instant pot, for Stovetop Pressure Cooker.
- Add 1.5 cups of water and spices and mix well. Close the lid, place a whistle, and cook for 1 whistle on medium flame.
- After pressure has released naturally, fluff up the quinoa gently. Squeeze some lime juice.
Stovetop Pot Method:
- Follow the same steps as the Instant pot, for Stovetop Pot Method.
- Add 2 cups of water and spices and mix well. Let everything come to a boil. Then, reduce the flame to low and tightly cover the vessel with a lid. Cook on a very low flame until all the water has evaporated. Stir occasionally.
- Then, switch off the flame and let it rest covered for at least 10 minutes. Fluff up the quinoa gently. Squeeze some lime juice.
Notes
Expert Tips
- Soaking quinoa is not mandatory. I did not soak the quinoa, but if you have time, you can soak it for 15-20 minutes and reduce the water by ¼ cup.
- Always watch the time to avoid overcooking. Quinoa should be perfectly cooked and separated, not mushy.
Variations
- I have used fresh vegetables in this vegetable quinoa biryani recipe. You can also use frozen vegetables too. You may use other veggies like mushrooms, green peas, and bell peppers.
- Vegans can replace paneer with tofu and ghee with oil.
- If you don't have biryani masala, substitute it with garam masala.
- You can replace quinoa with other grains, such as millet, bulgur wheat, or rice.
Nutrition
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Mathew V
Looks fine.
Can you suggest with mutton, chicken say meat biriyani.
bhavana
Hey Mathew ,I am a vegetarian...so have never cooked meat.Sorry