Quinoa Biryani

Here's a nutritious and delicious Quinoa Biryani recipe:

Ingredients:

For the Quinoa:

• 1 cup quinoa, rinsed
• 2 cups water
• Salt to taste

For the Biryani:

• 2 tablespoons oil or ghee
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 1 teaspoon cumin seeds
• 2-3 green cardamom pods
• 2-3 cloves
• 1-inch cinnamon stick
• 1 bay leaf
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• Salt to taste
• 1 cup mixed vegetables (carrots, peas, green beans, potatoes), chopped into bite-sized pieces
• 1/2 cup plain yogurt
• 1/4 cup fresh coriander leaves, chopped
• 1/4 cup fresh mint leaves, chopped (optional)
• Fried onions (optional, for garnish)
• Saffron strands soaked in warm milk (optional, for color and flavor)

Instructions:

Preparing the Quinoa:

1. Cook the Quinoa:
   • In a medium pot, bring 2 cups of water to a boil. Add the rinsed quinoa and salt. Reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is cooked and the water is absorbed. Fluff with a fork and set aside.

Preparing the Biryani:

1. Sautéing Spices:

   • In a large, heavy-bottomed pot or deep pan, heat oil or ghee over medium heat. Add cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for a minute until fragrant.

2. Cooking Onions:

   • Add sliced onions and sauté until they turn golden brown.

3. Adding Tomatoes:

   • Add chopped tomatoes and cook until they become soft and mushy.

4. Adding Spices:

   • Add ginger-garlic paste, turmeric powder, red chili powder, ground coriander, ground cumin, garam masala, and salt. Cook for a few minutes until the spices are well combined and fragrant.

5. Adding Vegetables:

   • Add the mixed vegetables to the pot and cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender.

6. Adding Yogurt:

   • Stir in the yogurt and cook for another 2-3 minutes until the mixture is well combined.

7. Mixing Quinoa and Vegetable Mixture:

   • Gently fold the cooked quinoa into the vegetable mixture. Ensure the quinoa is well coated with the spices and vegetables.

8. Simmering:

   • Reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer for about 10 minutes, allowing the flavors to meld together.

9. Resting:

   • Once done, remove from heat and let it rest, covered, for 5 minutes.

10. Garnish and Serve:

    • Garnish with fresh coriander leaves, mint leaves (if using), and fried onions (if using). Drizzle saffron-soaked milk over the top for added flavor and color (if using). Serve hot with raita and salad on the side.

Tips:

• You can add a handful of fried cashews and raisins for added texture and flavor.
• Adjust the spice levels according to your taste preferences.
• Use a variety of colorful vegetables to make the biryani visually appealing.
• For extra fragrance, you can add a few drops of rose water or kewra water to the biryani.

Enjoy your Quinoa Biryani!