Vegetable Quinoa Biryani recipe is an easy, Indian Style one-pot dish you can make with quinoa, vegetables, and biryani masala in an Instant pot pressure cooker or stovetop. It's our family's favorite lunch box recipe.
Quinoa is one of the world's healthiest wonder grains that is a complete protein, and it contains heart-healthy fats, a good amount of fiber, and folic acid. You can use Quinoa to substitute rice in many recipes.
Along with it, I have added broccoli, cauliflower, carrot, green beans, and paneer (skip if vegan), which are great sources of protein, fiber, and vitamins.
This meal is rich in fiber and helps avoid unwanted cravings, especially if you are on a diet.
Today I have prepared the Indian Style Vegetable quinoa biryani recipe in Instant Pot.
If you don’t have the Instant Pot, use a regular pressure cooker and follow the same steps. This can be prepared on a stovetop pot too.
Quinoa Biryani Ingredients
- Quinoa: I have used white quinoa here. To avoid any bitterness, make sure to rinse it under cold water to remove the natural coating, called saponin, before adding it to the Quinoa Biryani.
- Mixed Vegetables: Add vegetables of your choice, a few options are onions, carrots, beans, cauliflower, and broccoli. In addition, I have added paneer for extra protein.
- Ginger and garlic: I have used a paste made from fresh ginger and garlic. You can also add minced ginger garlic.
- Green chilies: are added for the heat. You can increase or decrease according to your spice level.
- Herbs: I used fresh mint, and coriander leaves.
- Whole & Ground Spices: I used cumin seeds, turmeric powder, red chili powder, and biryani masala powder.
- Lime juice: use fresh lime/lemon juice for the best flavors.
How to Make Quinoa Biryani in Instant Pot
Press SAUTE on Instant Pot. Add oil (or ghee), and once it's hot, add cumin (jeera).
When cumin seeds begin to sizzle, add ginger-garlic paste and sauté for 30 seconds.
Then add sliced onions, green chili, and saute for 2-3 minutes until they turn soft and light brown – stir regularly.
Add mixed vegetables, paneer, mint, coriander leaves and cook for a minute.
Then add rinsed quinoa, biryani masala powder, turmeric powder, red chili powder, salt, water, and mix everything well. Adjust seasoning at this stage.
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, Squeeze some lime juice. Vegetable Quinoa Biryani is ready. Serve with Raita or plain yogurt.
Stovetop Pressure Cooker Method
- Follow the process mentioned above until step 3 i.e., Add mixed vegetables, paneer, mint, coriander leaves, and cook for a minute.
- Add 1.5 cups of water, biryani masala powder, turmeric powder, red chili powder, salt, 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
- Vegetable Quinoa Biryani is ready. Serve with Raita or plain yogurt.
Stovetop Pot Method
- Follow the process mentioned above until step 3, i.e., Add mixed vegetables, paneer, mint, coriander leaves, and cook for a minute.
- Add 2 cups of water, biryani masala powder, turmeric powder, red chili powder, salt, 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.
- Vegetable Quinoa Biryani is ready. Serve with raita or plain yogurt.
What to Serve with Veg Quinoa Biryani?
Serve Vegetable Quinoa Biryani with cucumber raita and pickle. But it can be served with any kurma as well.
Storage Suggestions
- Storage: Leftovers will last in the refrigerator for 1 to 2 days when stored in an airtight container.
- 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 in a microwave or stovetop until warm through.
Tips & Variations
- Soaking quinoa is not mandatory. In this veg quinoa biryani recipe, I dint soak the quinoa. But if you have time, you can soak for 15-20 minutes and reduce the water by ¼ cup.
- Always keep an eye on the time and do not overcook. Quinoa should not be mushy, I like quinoa to be perfectly cooked and separated.
- I have used fresh vegetables in this vegetable quinoa biryani recipe. But you can also use frozen vegetables too.
- I kept the spices mild, you can add more spices as per your preference.
- Vegans can replace ghee with oil and paneer with tofu.
- Adding roasted cashew nuts, raisins, ghee, in the end, enhances the taste of Biryani a lot more.
Frequently Asked Questions
Yes!
You can also add bell peppers, potatoes, and green peas.
Leftover vegetable quinoa biryani can be refrigerated in an airtight container for 1-2 days. Slightly warm in the microwave or stovetop pot before serving.
More Quinoa Recipes
- Lemon Quinoa
- Quinoa Upma
- Quinoa Pulao/Pilaf
- Quinoa Curd
- Quinoa Bisibelebath
- Quinoa Fried Rice
- Quinoa Chickpea Salad
More Instant Pot Recipes
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Vegetable Quinoa Biryani
Equipment
Ingredients
measuring cup used 1 cup = 250 ml
- 1 cup quinoa
- 2 cups mixed veggies (carrots, beans,cauliflower and broccoli)
- ½ cup paneer(cottage cheese) 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)
- 1.5 tablespoons biryani masala powder I use Shakti Biryani Powder mix. Adjust based on your spice level; see 'notes' for substitute
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- 2 tablespoon coconut oil / Ghee(clarified butter)
- 1.25 cups water
- salt to taste
- 1 tablespoon lime juice
Instructions
Instant Pot Method:
- Press SAUTE on Instant Pot. Add oil or ghee and once it's hot add cumin (jeera). When cumin seeds begin to sizzle, add ginger-garlic paste and sauté for 30 seconds.
- Then add sliced onions, green chili, and saute for 2-3 minutes until they turn soft and light brown in color – stir regularly.
- Add mixed vegetables, paneer, mint, coriander leaves and cook for a minute.
- Then add rinsed quinoa, biryani masala powder, turmeric powder, red chili powder, salt, and water and mix everything well. Adjust seasoning at this stage.
- Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 2 minutes.Once the pot beeps, Wait for Natural Pressure Release (NPR).
- Remove lid away from you, squeeze some lime juice. Vegetable Quinoa Biryani is ready. Serve with Raita or plain yogurt.
Stovetop Pressure Cooker Method:
- Follow the process mentioned above until step 3 i.e. Add mixed vegetables, paneer, mint, coriander leaves and cook for a minute.
- Add 1.5 cups of water, biryani masala powder, turmeric powder, red chili powder, salt 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
- Vegetable Quinoa Biryani is ready. Serve with raita or plain yogurt.
Stovetop Pot Method:
- Follow the process mentioned above until step 3 i.e. Add mixed vegetables, paneer, mint, coriander leaves and cook for a minute.
- Add 2 cups of water, biryani masala powder, turmeric powder, red chilli powder, salt 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 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.
- Vegetable Quinoa Biryani is ready. Serve with raita or plain yogurt.
Notes
- Soaking quinoa is not mandatory. In this veg quinoa biryani recipe, I dint soak the quinoa. But if you have time you can soak for 15-20 minutes and reduce water by ¼ cup.
- Always keep an eye on the time and do not overcook. Quinoa should not be mushy, I like quinoa to be perfectly cooked and separated.
- I have used fresh vegetables in this vegetable quinoa biryani recipe. But you can also use frozen vegetables too.
- I kept the spices mild, you can add more spices as per your preference.
- Vegans replace ghee with oil and replace paneer with tofu.
- Adding roasted cashew nuts, raisins, ghee, in the end, enhance the taste of Biryani a lot more.
Mathew V says
Looks fine.
Can you suggest with mutton, chicken say meat biriyani.
bhavana says
Hey Mathew ,I am a vegetarian...so have never cooked meat.Sorry