Quick and easy Quinoa channa biryani cooked in the instant pot with canned chickpeas and aromatic Indian spices.
-
1
cup
Quinoa
- 1 can canned chickpeas / or use already cooked chickpeas
- 1 cup mixed veggies (carrots, beans, peas, corn)
- 1/2 medium sized red onion thinly sliced
- 1 cup tomato puree
- 1 tsp ginger garlic paste
- 1/4 tsp turmeric powder
-
1
tsp
Biryani masala or garam masala
-
1
tsp
chilly powder or use Kashmiri chilly powder for a less spicy version
- 1 cup coconut milk or vegetable stock or water.
- 1/2 tsp cumin seeds
- 2 cloves
- 1 bay leaf
- 1 cardamom
- 1 small piece cinammon
- salt to taste
- 11/2 tsp oil / ghee
- 1 tbsp fresh mint leaves
or garam masala
for a less spicy version-
Switch on the saute mode in your instant pot and when it becomes hot add the oil, cloves, cumin seeds, bayleaf, cinnamon, cardamaom and let the spices roast for few seconds.
-
Now add the chopped onions and saute until translucent.
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Add the ginger garlic paste and saute until the raw smell goes away.
-
Now add the tomato puree and cook it until the tomato is reduced and you see some oil in the sides. It takes approxminately 5 minutes. (Do not skip this step or you'll end up with mushy quinoa)
-
Deglaze the pan with a tbsp or more of water if necessary. Now add the drained canned chickpeas, mixed veggies, quinoa, spices ( turmeric powder, chilly powder, salt, garam masala or biryani powder) and mix well.
-
Now add the coconut milk (thin coconut milk) or water or stock whichever you prefer & extra 1/2 cup water
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Add mint leaves, close the lid and cook in manual high for 6 minutes. Release pressure after 6 minutes or wait and release naturally.
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Open up and let your Quinoa Biryani rest for a bit and fluff up with a fork. Serve hot with a side of raita or papad.
Can make this recipe with just the veggies or with just chickpeas.
Can avoid the tadka in the beginning where you add whole spices. You could just add cumin seeds in that step instead.