QUINOA BIRYANI PILAF
Vegan, Glutenfree, nourishing and delicious. This flavourful Quinoa Biryani Pilaf is a must try..
Ingredients
- 1.5 Cup Quinoa
- 3 Cups Water
- 1 tsp Cumin
- 2-3 Bay Leaf
- 3-4 Cloves
- 1/4 tsp Turmeric
- 2 tsp Biryani Masala
- 2 tbsp Mustard Oil
- 2 tsp Vegetable Oil
- 1 Onion sliced
- 1 tbsp ginger garlic paste
- Salt to taste
- Saffron few strands
- 1/4 Cup Almond Milk
- 8-10 Cashews pan fried
- 2 tbsp Green Chickpeas boiled
- Fresh Mint handful
- 1 tbsp Pomegranate Arils to garnish
Instructions
- Mix Almond Milk and Saffron and keep aside
- Add Oil to a hot pan. Add Onions and fry on a low flame until brown and crisp
- Remove the Onions from the Oil
- In the same Oil add Cumin, Cloves and Bay leaf and cook for a minute until fragrant
- Add Ginger Garlic paste and cook until light brown
- Add the Quinoa, Salt, Water. Cover and cook for about 15 minutes until the Quinoa is 90% cooked
- In a small pan add 2 tsp Oil, once hot add Turmeric and Shan Pilau Biryani Masala. Sautee for a minute and keep aside
- Remove 5-6 tbsp of Quinoa from the pan and keep aside
- Add the Turmeric and Shan Masala mix to the remaining Quinoa and mix gently with the help of a fork
- Take a heavy bottom pan and add one layer of the yellow Quinoa, followed by some fried Onions, green Chickpeas, Mint and a drizzle of the Saffron Milk. Add a layer of the white Quinoa and continue until you have used all the Quinoa, Green Chickpeas and Saffron Milk. (Save some fried Onion and Mint for garnish)
- Cover the pan and cook the Quinoa on a low flame for about 10-12 minutes
- Once the Quinoa is cooked, transfer to a plate and top with fried Cashews, Pomegranate, fried Onions and Fresh Mint
- Serve with some Salad and Coconut Yogurt Raita