Having lived in the Maldives, Hyderabad and UAE, the holy month of Ramadan holds a very special place in my heart. I find that time of the year extremely peaceful and serene.
When we lived in Hyderabad, we would dress up elaborately and attend several Iftars at our friends homes. The food in Hyderabad is legendary and each home has an elaborate Iftar spread. The one dish which is the most popular of course is the Biryani.
When a food brand in Dubai I was working for asked me to use their brown Onions and Quinoa and create a Ramadan recipe, I absolutely had to make a healthier version of the Hyderabadi Biryani.
What was most important for me was to create a recipe which tasted much like the original and to cook the quinoa in a way that it didn’t turn mushy.
So here is my tried and tested recipe. I hope you will cook it and enjoy it with your friends and families.
Do tag me on Instagram @supaintsonplates #supaintsonplates if you try this recipe!
Quinoa Biryani Pilaf
- 1½ Cup Quinoa
- 3 Cup Water
- 1 tbsp Cumin
- 3-4 Bay leaf
- 5-6 Peppercorn
- 3-4 Cloves
- 2-3 Cardamom Pods
- 1 tbsp Ghee
- 2 tbsp Fried Onion
- 2 tbsp Ginger Garlic
- Green Chillies To taste
- 2 tbsp Hung Curd
- Salt To taste
- Saffron Few Strands
- 1 tbsp Silvered Pistachios
- 1 tbsp Silvered Almonds
- 2 tbsp Raisins
- ¼ tbsp Garam Masala
- Add ghee to a hot pan
- Add cumin
- Add the whole spices and cook for a minute till fragrant
- Add ginger garlic paste and cook till light brown
- Add fried onions
- Add hung Curd
- Cook on a low flame until the oil is released
- Add the quinoa, water and salt
- Add slit green chillies
- Add garam masala
- Cover and cook for about 25 minutes.
- Once ready, add saffron, pistachios, raisins and almonds.
- Serve with yogurt or any raita of your choice.