Pressure Cooker Quinoa “Biryani” (with chickpeas) is a one-pot, easy to make pressure cooker meal using quinoa, vegetables, some chickpeas and simple pantry friendly spices to make a delicious, nutritious quick dish for lunch, brunch or parties. Paired with a cooling raita or dal, it makes for a complete meal! This one pot meal comes together quickly in a pressure cooker, be it an Instant Pot, Stove Top Pressure Cooker or even on a stove top. I love making quick one-pot meals especially on those lazy or busy days (don’t we all?) and almost always make either my Crouton vegetable pulao or some pongal or oats khichdi. This time, decided to make a low carb one using the wonder ancient grain QUINOA instead of rice for a nutritious and healthier twist.
Quinoa is the rage around all cooking platforms, in homes wanting to eat more healthy and in our house too, we have fallen in love with this seed that actually behaves like a whole grain. Be it in pulaos, salads, desserts etc. this ingredient is going to be in my pantry forever! Quinoa (spelled “Keen-Wa”) is actually a seed that acts like a whole grain and is sometimes called a “pseudograin”. Full of vitamins, minerals, fiber and protein, it is a wonderful and healthier substitute for rice especially if you are prediabetic or diabetic. Although we are rice eaters, my family has fallen in love with this ancient “grain” and my dishes are centered around using it up in my daily cooking.
PRESSURE COOKER QUINOA PULAO/BIRYANI
While cooking, especially any beans, legumes or even pulaos or biryanis, I love to use my pressure cooker, be it a stove top one or my favorite…the electric Instant Pot! Quick, easy, hands off and dishes come out perfect every time! Being one of those lazy days, I did not want to bother chopping veggies too, so reached out to a packet of frozen mixed vegetables which I always have in my freezer to use up in soups, pulaos etc. No cutting, chopping or dicing now (except for some onions, ginger and garlic which form the main aromatics in most Indian dishes…this one too)! Love adding chickpeas or beans too in my salads or rice dishes so picked up a can of chickpeas too for a faster option! Just open the can, drain, rinse and use. Along with a few whole spices, some spice powders and some seasonings, making this was a breeze!
INGREDIENTS NEEDED TO MAKE PRESSURE COOKER QUINOA PULAO/BIRYANI:
QUINOA: I have used white quinoa here which I stock up on often. Just wash a couple of times, rub the grains at every wash (to remove any “saponin” or the outer covering if any which can add to bitterness in your dish), drain and use. VEGETABLES: Add any mix of fresh vegetables you like or have. I have used some frozen here which has green beans, carrots, peas etc. CHICKPEAS: I have used a can of cooked chickpeas from my pantry. You can precook your own instead too. This was added for extra protein and I love the texture it adds to the dish! You can omit it or even use some paneer, tofu or any other beans you like. AROMATICS: The basics all pulaos or biryanis have….onions, garlic and ginger. Slice or chop onions and either mince or grate ginger and garlic. You can use bottled ginger-garlic paste too. GREEN CHILIES: Just one as sometimes biryani masala mixes (which I am using in this one too) have chilis added in them. You can avoid it if you want. SPICES: Some whole spices like cumin, cloves, bay leaf, green cardamoms and of course some spice powders too – biryani masala powder (any you have ) or even garam masala powder instead along with turmeric powder, black pepper powder and Kashmiri red chili powder. HERB/GARNISHES: Some fresh mint leaves (optional but adds a wonderful aroma) and chopped cilantro/coriander leaves. Then of course the regular in any dish…oil and salt to taste.
HOW TO MAKE INSTANT POT QUINOA PULAO/BIRYANI:
Wash 1 cup quinoa in plenty of water, rubbing it gently every time, before draining. Drain and set aside. Heat 3 tbsp. cooking oil (or a combination of oil and ghee) in the inner pot of Instant Pot (turn “sauté” button on). When oil is hot, add the whole spices - ½ tsp jeera/cumin seeds, 3 cloves, 1 bay leaf, 2 green cardamoms, 1 cinnamon piece (or ½ tsp cinnamon powder). Fry for a few seconds to aromatize the oil and then tip in about 1 cup chopped or sliced onions. Sauté the onions on medium heat for a couple of minutes until they start to soften. Add 1 tbsp. ginger-garlic paste and fry again for a few seconds. At this stage, add chopped mint leaves, and sprinkle all the spice powders on top: 1 to 2 tbsp. biryani masala (any brand or even homemade), ¼ - ½ tsp haldi/turmeric powder, ¼ tsp black pepper powder and ½ tsp kashmiri red chili powder. Add the drained quinoa, vegetables and chickpeas if using. Mix and sauté the mixture for a minute or so, scraping the bottom of the pot in between; this step is optional but sautéing quinoa helps in fluffing it up in the final dish. Add 1 ½ cups hot water (hastens the cooking process) along with salt to taste (I added about 1 teaspoon; you can add more if needed later). Mix and do a taste test. Adjust seasonings. Close the instant pot and pressure cook on “HIGH” for just 2 minutes. After 2 minutes, press “Cancel” and let pressure drop naturally or you can release the pressure manually after 5 minutes if you are in a hurry. Open the pot and loosely cover to allow all the moisture to be absorbed and for quinoa to fluff up. If you use a ladle immediately, the pulao may mush up! So wait a few minutes. Garnish with freshly chopped cilantro/coriander leaves and gently mix using a flat ladle.
Enjoy this healthy, nutritious and super easy to make Pressure Cooker Quinoa Biryani or Pulao with a side or yogurt/curd or raita and some freshly chopped salad! TO MAKE ON A STOVE TOP: Follow same steps, except you will need 2 cups hot water and everything is done in a deep saucepan. TO MAKE IN A STOVE TOP PRESSURE COOKER: Follow same steps but add 1 and 3/4 cups hot water and pressure cook for 1 whistle on high, then lower heat and pressure cook for 5 minutes on low; remove from heat to avoid further cooking and to allow pressure to drop naturally.
WHY YOU WILL LOVE THIS DISH
This one-pot wonder is:
Delicious Healthy with all those veggies. One pot dish Nutrient packed Quick and easy
This will make for a perfect lunch, brunch or even a delicious make ahead dish (and reheated when serving) for a family gathering or party. We enjoyed it with some leftovers….kadgi chakko (raw jackfruit in coconut curry) and yogurt or curd rice (again using some leftover rice).
For more similar quick dishes, do check out:
One-pot Mexican RicePressure Cooker Vegetable Pulao with CroutonsMint Lemon Rice with Raisins Vermicelli Pulao
Happy Cooking/Eating! Do try and make this and do not forget to share as well leave a comment in the box below (do leave a rating). You can also share your version on my Instagram (@curryandvanilla16) or on my Facebook page.
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