How to make Quinoa Vegetable Biryani -

Quinoa and mixed vegetables make this delicious biryani very nutritious too

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Quinoa, Brown rice (ब्राउन राइस )

Cuisine : Indian

Course : Rice

Quinoa Vegetable Biryani

Quinoa Vegetable Biryani Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 21-25 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Quinoa Vegetable Biryani Recipe

  • Quinoa cooked till 3/4 done 3/4 cup

  • Brown rice soaked and cooked till 3/4 done 3/4 cup

  • Biryani masala powder 2 1/2 tablespoons

  • Ghee 2 1/2 teaspoons

  • Cumin seeds 1 1/2 teaspoons

  • Large onion chopped 1

  • Ginger-garlic paste 1 tablespoon

  • Medium tomatoes chopped 2

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Cumin powder 2 teaspoons

  • Coriander powder 1/2 teaspoon

  • Green cardamom powder 1/2 teaspoon

  • Cauliflower florets 10-12

  • Small carrot peeled and cut into diamonds 1

  • French beans cut into 1 inch pieces 4-6

  • Medium potato cut into cubes 1

  • Frozen green peas 1/2 cup

  • Fresh fenugreek leaves (methi0 chopped 2 tablespoons

  • Fried onion 4 tablespoons

  • Yogurt 3/4 cup

  • Saffron soaked in 2 tablespoons warm milk a pinch

  • Fresh coriander leaves chopped 2 tablespoons

  • Fresh mint leaves chopped 2 tablespoons

  • Green chillies slit 2

  • Ginger cut into thin strips 1 inch

  • Rose water 1 tablespoon

  • Screwpine (kewda) water 1 tablespoon

  • Fresh coriander sprig to garnish

  • Raita to serve


Step 1

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.

Step 2

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.

Step 3

Add biryani masala, mix well and saute till oil separates.

Step 4

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.

Step 5

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.

Step 6

Transfer into a serving bowl, garnish with coriander sprig and serve hot with raita.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.