Vegetable Quinoa Biryani|Paneer Quinoa Biryani

Fluffy and delicious Quinoa Vegetable Biryani is a healthy twist on a  Indian classic, Vegetable Biryani with the qunioa replacing the rice. It has all of the flavor of a regular biryani but it is packed with nutrition as a biryani may be the ultimate indulgence but truth is that it can also be transformed into a super-healthy and decadently delicious dish. This biryani surely tastes wonderful and makes a filling meal. So let's dive into the ingredients 😊

Servings - 4

Ingredients 

Cooked Quinoa 3. 5 to 4 Cups 

Cumin seeds 1 1/2 tsp

Ghee/ Olive oil - 2 1/2 tsp

2 medium onion chopped 

Ginger-garlic paste 1 tbsp

2 small  tomatoes chopped 

Salt to taste

Vegetables for the biryani 

Cauliflower florets 10-12

Small carrot peeled and cut into diamonds 1

Medium capsicum cut into cubes 1

Green peas 1/2 cup

*choose vegetables as per your choice you can use potatoes/corn/beans or any other seasonal vegetable ) 

Seasonings 

Red chilli powder 2-4 teaspoon

Turmeric powder 1/2 teaspoon

Cumin powder 2-3 teaspoons

Coriander powder 1/2 teaspoon

Biryani masala powder 2 1/2 tbsp

Other ingredients 

Yogurt 3/4 cup

Paneer 150—200g (cube) 

Fresh coriander leaves

Garnish 

Fried onion 4 tablespoons

Fresh coriander leaves 

Saffron soaked in 2 tablespoons warm milk a pinch( optional) 

Plain Raita to serve

Method

1.Heat ghee in a deep non-stickpan, add cumin seeds and saute till the seeds change colour. 

2.Add onion and sauté till translucent.

3. Add ginger-garlic paste, mix well and saute for 1-2 minutes or till the raw smells disappear. 

4.Add tomatoes, mix well and saute till they become pulpy. 

5.Add All the vegetables 

6.Add salt, red chilli powder, turmeric powder, cumin powder, coriander powder ,biryani masala  mix well.  Cook for 2-3  minutes and after that add a little water and let the vegetables cook for another 5 to 6 minutes. 

* if the veggies are bigger chunks it will take more time to cook hence to make the vegetable cuts smaller for reduced cooking time and ease in eating. 

7.Add  yogurt( beaten) and cook for  another 8-10 minutes.

8. Add  the fresh coriander leaves and the Paneer and just cook it for another  3 to 4 minutes till the water dries up and it is a thick semi - gravy texture 

9. In your serving plate add the cooked quinoa  and layer it with the the vegetables. Sprinkle some fried onions and coriander leaves and add the remaining cooked quinoa rice over it and garnish the top with some more of the vegetables and sprinkle with saffron milk, remaining fried onion and  coriander leaves. Serve it hot with some raita and pickle.