Quinoa Biryani

Name: Quinoa Biryani
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 237 milliliters broccoli florets; 1 Tbsp butter; 1 pod cardamom; 237 milliliters chopped carrots; 2 Tbsps cashew pieces; 237 milliliters cauliflower florets; 2 cinnamon sticks; 59 milliliters chopped fresh cilantro; 1 teaspoon minced fresh ginger root; 237 milliliters fresh green beans, cut into 1-inch pieces; 118 milliliters fresh or frozen peas; 2 cloves garlic, minced; 1 teaspoon ground turmeric; 1 onion, sliced into rings; 237 milliliters peeled, diced potato; 237 milliliters quinoa, rinsed and drained; 1 Tbsp vegetable oil; 710 milliliters water

The recipe Quinoa Biryani is ready in approximately 1 hour and 20 minutes and is definitely a tremendous gluten free and vegetarian option for lovers of Indian food. One portion of this dish contains about 12g of protein, 12g of fat, and a total of 342 calories. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have peas, carrots, pod cardamom, and a few other ingredients on hand, you can make it.

Instructions

Heat vegetable oil in a large skillet over medium heat. Stir in quinoa and allow to toast briefly. Stir in the garlic, ginger, cinnamon sticks, turmeric, cardamom, and cloves. Cook and stir until the spices are fragrant, about 2 minutes.

Ingredients you will need

Cinnamon Stick

Vegetable Oil

Cardamom

Turmeric

Clove

Garlic

Ginger

Quinoa

Spices

Toast

Equipment you will use

Frying Pan

Pour in the water. Increase the heat to high and bring to a boil; add potatoes, carrots, and cauliflower. Recover, then reduce heat to low and cover and simmer for 10 minutes.

Ingredients you will need

Cauliflower

Potato

Carrot

Water

Stir in the broccoli and green beans, then replace cover and simmer until the quinoa is tender and the water has been absorbed, about 10 minutes. Stir in the green peas, and cook until heated through, about 5 minutes.

Ingredients you will need

Green Beans

Green Peas

Broccoli

Quinoa

Water

Remove from heat and discard cinnamon sticks and cloves.

Ingredients you will need

Cinnamon Stick

Clove

Heat the butter in a skillet over medium heat. Stir in onion; cook and stir until the onion is golden, about 8 minutes.

Ingredients you will need

Butter

Onion

Equipment you will use

Frying Pan

Mix in the cashew pieces, stirring constantly until lightly toasted.

Ingredients you will need

Cashews

Transfer quinoa and vegetables to a large platter or bowl. Top with the onion/cashew mixture and chopped cilantro.

Ingredients you will need

Vegetable

Cilantro

Cashews

Quinoa

Onion

Equipment you will use

Bowl

Equipment

Frying Pan

Bowl

Ingredients

Servings:

237milliliters

broccoli florets 1Tbsp

butter 1

pod cardamom 237milliliters

chopped carrots 2Tbsps

cashew pieces 237milliliters

cauliflower florets 2

cinnamon sticks 59milliliters

chopped fresh cilantro 1teaspoon

minced fresh ginger root 237milliliters

fresh green beans, cut into 1-inch pieces 118milliliters

fresh or frozen peas 2cloves

garlic, minced 1teaspoon

ground turmeric 1

onion, sliced into rings 237milliliters

peeled, diced potato 237milliliters

quinoa, rinsed and drained 1Tbsp

vegetable oil 710milliliters

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The De Morgenzon Reserve Chenin Blanc with a 4.2 out of 5 star rating seems like a good match. It costs about 34 dollars per bottle.