Quinoa Vegetable (Dhum) Biryani

Ingredients:

Quinoa (Prewashed) - 2 cup

Water - 4 cups

Oinion Chopped (Large) - 1

Tomatoes (Large) - 2

Mixed Vegetables(Carrot, Peas, Potatoe, Cauliflower, Broccoli, Green Beans) - 2 cups

Mint Leaves - 4-5

Chopped Cilantro - 1/2 Cup

Green Chillies - 4 or 5

Ginger Garlic Paste - 1 teaspoon

Biryani Paste - 1 teaspoon

Salt - to taste

Cloves - 2 or 3

Cardamom - 2

Cinnamon stick - 1 inch

Bay Leaves - 1

Olive Oil or Peanut Oil - 4 tablespoons

Yogurt - 1/2 cup

Red Chilli Powder (Paprika)- 1 teaspoon

Cooking Method:

1. Cook the quinoa in the pressure cooker or rice cooker

2. Once done, spread it on a baking tray which is deep enough (i use the lasagna tray) and allow it to cool

3. Heat the oil in a deep pan

4. Add the Bay leaves and allow it to turn golden

5. Add the Cinnamon Stick, Cloves and Cardamom

6. Add the chopped onion (preferably into large thin pieces) and allow it to turn translucent

7. Add Ginger garlic paste and give it a good mix

8. Add the tomatoes, Green chillies and allow the tomatoes to be cooked

9. Add the red chilli powder to this and mix well

10. Add Mint leaves and chopped coriander to this and mix well

11. Add Biryani paste, yogurt to this and mix well

12. Add Salt to this

13. Add the mixed vegetables and allow them to cook (The vegetables have to be half-cooked; do not cook them completely)

14. Switch off the stove.

15. Now carefully pore this mix into the tray where quinoa is cooling down.

16. Pre heat the oven to 400 degree Farenheit

17. Bake the Biryani for 20 minutes

18. Heat the oven to 200 degree Farenheit

19. Bake the biryani for another 20 minutes

20. Once done remove it from the Oven and allow this to cool down

21. Now gently mix the quinoa and the vegetables since the sauce would have been absorbed completely

22. Biryani is ready.

Serve with Raita or dips of your choice

Note: This receipe with rice has been shared to me by my neighbour and thanks to her. She told me that this is the authentic style of preparing dhum Biryani which the moghuls used to eat. Dhum means slow cooking.

Those who want to make this Biryani with rice, replace the quinoa with white Basmati Rice. Cook the Basmati Rice in a pot with boiling water and allow it to cook for 7-8 minutes and switch off the stove. (It is important not to overcook the Basmati rice)Drain the excess water and allow the rice to cool down. Start from Step 3 onwards for the Rice Biryani.

Enjoy :-)