Vegetable Quinoa Biryani

4.89 from 9 votes

Vegetable Quinoa biryani is an easy, healthy one pot dish you can make with quinoa, vegetables and biryani masala.

Course Main Course

Cuisine Indian, South Indian

Keyword healthy, instant pot, quinoa biryani, quinoa recipes, under 30 minutes

Diet Gluten-Free, Vegan, Vegetarian

Method Instant Pot/Pressure Cooker

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 488kcal

Author Bhavana Patil

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

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.

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.

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.

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT

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.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.