Quinoa Biryani - Instant Pot & Stovetop

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 Recipe 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, and 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

More Quinoa Recipes

• Lemon Quinoa
• Quinoa Upma
• Quinoa Pulao/Pilaf
• Quinoa Curd
• Quinoa Bisibelebath
• Quinoa Fried Rice
• Quinoa Chickpea Salad

More Instant Pot Recipes

• Vegetable Biryani
• Chickpea/Chole Biryani
• Ghee Rice
• Mushroom Biryani
• Soya Chunks Biryani
• Paneer Biryani

If you’ve tried this healthy Indian-style quinoa biryani recipe or any other recipe on Indianveggiedelight, then don’t forget to rate the recipe. You can also follow me on Instagram and Facebook to see the latest recipes!