Quinoa Vegetable Biryani (Instant Pot & Stovetop)

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 indian style quinoa biryani, instant pot quinoa biryani, vegetable quinoa biryani

Diet Gluten-Free, Vegan, Vegetarian

Method Instant Pot/Pressure Cooker

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 488kcal

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 tablespoons mint (pudina) leaves
2 tablespoons 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

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.

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.

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.

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

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.

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.

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