Quinoa Vegetable Biryani Quinoa and mixed vegetables make this delicious biryani very nutritious too This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 24 Mar 2021 in Recipes Course New Update Main Ingredients Quinoa, Brown rice Cuisine Indian Course Rice Prep Time 21-25 minutes Cook time 31-40 minutes Serve 4 Taste Spicy Level of Cooking Easy Others Veg Ingredients list for Quinoa Vegetable Biryani 3/4 cup Quinoa cooked till 3/4 done 3/4 cup Brown rice soaked and cooked till 3/4 done 2 1/2 tablespoons Biryani masala powder 2 1/2 teaspoons Ghee 1 1/2 teaspoons Cumin seeds 1 Large onion chopped 1 tablespoon Ginger-garlic paste 2 Medium tomatoes chopped to taste Salt 1 teaspoon Red chilli powder 1/2 teaspoon Turmeric powder 2 teaspoons Cumin powder 1/2 teaspoon Coriander powder 1/2 teaspoon Green cardamom powder 10-12 Cauliflower florets 1 Small carrot peeled and cut into diamonds 4-6 French beans cut into 1 inch pieces 1 Medium potato cut into cubes 1/2 cup Frozen green peas 2 tablespoons Fresh fenugreek leaves (methi0 chopped 4 tablespoons Fried onion 3/4 cup Yogurt a pinch Saffron soaked in 2 tablespoons warm milk 2 tablespoons Fresh coriander leaves chopped 2 tablespoons Fresh mint leaves chopped 2 Green chillies slit 1 inch Ginger cut into thin strips 1 tablespoon Rose water 1 tablespoon Screwpine (kewda) water to garnish Fresh coriander sprig to serve Raita Method Heat ghee in a deep non-stick deep pan, add cumin seeds and saute till the seeds change colour. Add onion and sauté till translucent. Add ginger-garlic paste, mix well and saute for 1-2 minutes or till the raw smells disappear. Add tomatoes, mix well and saute till they become pulpy. Add salt, red chilli powder, turmeric powder, cumin powder, coriander powder and ¼ tsp green cardamom powder, mix well and saute for 1-2 minutes. Add biryani masala, mix well and saute till oil separates. Add cauliflower, carrot, French beans, potato, green peas, fenugreek leaves, fried onion, a little salt and yogurt, mix well and cook for 8-10 minutes. Add quinoa, spread it evenly, then add brown rice and spread it evenly. Sprinkle saffron milk, remaining fried onion, coriander leaves, mint leaves, green chillies, ginger strips, remaining green cardamom powder, rose water and screwpine water. Cover with aluminium foil and place the lid over it. Cook on low heat for 10-15 minutes. Transfer into a serving bowl, garnish with coriander sprig and serve hot with raita. #Brown rice #Cauliflower florets #Coriander powder #Cumin powder #Cumin seeds #French beans #Fresh coriander leaves #Fresh mint leaves #Frozen green peas #Ghee #Ginger #Ginger-garlic paste #Green cardamom powder #Green chillies #Quinoa #Red chilli powder #Rose water #Salt #Turmeric powder #Yogurt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article