Quinoa Vegetable Biryani

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

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.
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.
3. Add biryani masala, mix well and saute till oil separates.
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.
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.
6. Transfer into a serving bowl, garnish with coriander sprig and serve hot with raita.