If you are Vegan, Glutenfree, a clean eater or on a specific diet, this Quinoa Biryani Pilaf is custom designed for you. I have tested the recipe multiple times to bring to you a lip smacking Biryani Pilaf that will soon become your absolute favourite.
Don’t believe me? Try it once!!
Do tag me on Instagram @supaintsonplates #supaintsonplates, if you make my Vegan Quinoa Biryani Pilaf. I would be delighted to hear from you!
QUINOA BIRYANI PILAF
Vegan, Glutenfree, nourishing and delicious. This flavourful Quinoa Biryani Pilaf is a must try..
Ingredients
- 1.5 Cup Quinoa
- 3 Cups Water
- 1 tsp Cumin
- 2-3 Bay Leaf
- 3-4 Cloves
- 1/4 tsp Turmeric
- 2 tsp Biryani Masala
- 2 tbsp Mustard Oil
- 2 tsp Vegetable Oil
- 1 Onion sliced
- 1 tbsp ginger garlic paste
- Salt to taste
- Saffron few strands
- 1/4 Cup Almond Milk
- 8-10 Cashews pan fried
- 2 tbsp Green Chickpeas boiled
- Fresh Mint handful
- 1 tbsp Pomegranate Arils to garnish
Instructions
- Mix Almond Milk and Saffron and keep aside
- Add Oil to a hot pan. Add Onions and fry on a low flame until brown and crisp
- Remove the Onions from the Oil
- In the same Oil add Cumin, Cloves and Bay leaf and cook for a minute until fragrant
- Add Ginger Garlic paste and cook until light brown
- Add the Quinoa, Salt, Water. Cover and cook for about 15 minutes until the Quinoa is 90% cooked
- In a small pan add 2 tsp Oil, once hot add Turmeric and Shan Pilau Biryani Masala. Sautee for a minute and keep aside
- Remove 5-6 tbsp of Quinoa from the pan and keep aside
- Add the Turmeric and Shan Masala mix to the remaining Quinoa and mix gently with the help of a fork
- Take a heavy bottom pan and add one layer of the yellow Quinoa, followed by some fried Onions, green Chickpeas, Mint and a drizzle of the Saffron Milk. Add a layer of the white Quinoa and continue until you have used all the Quinoa, Green Chickpeas and Saffron Milk. (Save some fried Onion and Mint for garnish)
- Cover the pan and cook the Quinoa on a low flame for about 10-12 minutes
- Once the Quinoa is cooked, transfer to a plate and top with fried Cashews, Pomegranate, fried Onions and Fresh Mint
- Serve with some Salad and Coconut Yogurt Raita
Mine burned in the instant pot during the tomato puree step. I continued with the recipe but got a burn notice before it came to full pressure. So I simmered it on the low saute setting checking after five minutes, and the liquid was pretty much absorbed. The quinoa wasn’t totally cooked, and it looked kind of wet and gloppy although there really wasn’t enough liquid to continue cooking it. However, despite all of that, it tasted pretty good! Especially with some vegan yogurt on top.
Hello Debby,
Please don’t cook Quinoa in an instant pot. My recipe does not use an instant pot. Use a skillet, karahi or a sauce pan. Quinoa is very different from rice and hence will get mushy in an instant pot.
Please do try the recipe again as per the instructions and I’m sure it will taste even better.
Lots of love,
Su ❤