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Instant Pot Quinoa Biryani (with chickpeas)

Instant Pot 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.
Course Brunch, Dinner, Lunch, Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 10 minutes
Servings 4
Author Vanitha Bhat

Ingredients

  • 1 cup quinoa rinse, rub, drain
  • 1 cup chopped/sliced onions
  • 1 tbsp ginger garlic paste
  • 1 green chili slit or chopped
  • 10-12 Mint leaves chopped (optional)
  • 3 tbsp oil or oil plus ghee
  • ½ tsp jeera/cumin seeds
  • 3 cloves
  • 1 bay leaf
  • 2 green cardamoms
  • 1 cinnamon piece or ½ tsp cinnamonpowder
  • 1 ½ - 2 cups chopped veggies like carrots beans, peas, corn etc. (fresh or frozen)
  • 1 cup cooked chickpeas freshly made or canned
  • 1 to 2 tbsp biryani masala any brand or even homemade
  • ¼ - ½ tsp haldi/turmeric powder
  • ¼ tsp black pepper powder
  • ½ tsp kashmiri red hcili powder
  • 1 ¼ cups hot water
  • Salt to taste I used about 1 teaspoon Pink salt

Instructions

PREP THE INGREDIENTS:

  1. Wash 1 cup quinoa in water (at least 3-4 times), rubbing the grains every time between your fingers. This removes the outer layer of quinoa which may impart a bitterness to your dish.
  2. Drain and set aside.
  3. Chop all the veggies – you can use carrots, beans, green peas, cauliflower, potatoes etc. You will need about 1 ½ to 2 cups of veggies. You can use fresh or even frozen like I have.
  4. Slice or chop onions – you will need about 1 cup.
  5. Slit or slice one green chili.
  6. Chop mint leaves (about 10-12).
  7. Grate or mince ginger and garlic (about 1 tbsp total)
  8. If using dry chickpeas, pressure cook and drain ahead or if using canned, drain, rinse; you will need 1 – 1 ½ cups.
  9. Get all the spices and spice powders ready.

TO MAKE INSTANT POT QUINOA BIRYANI:

  1. Heat 3 tbsp oil (or a combination of oil and ghee) in the inner pot (turn “sauté” button on).
  2. 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).
  3. Fry for a few seconds to aromatize the oil and then tip in about 1 cup chopped or sliced onions.
  4. Sauté on medium heat for a couple of minutes until they start to soften.
  5. Add 1 tbsp ginger-garlic paste and fry again for a few seconds.

  6. 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.

  7. Tip in the drained quinoa, chopped fresh/frozen vegetables (about 1 1/2 to 2 cups) and chickpeas if using.

  8. 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.
  9. Add 1 ½ cups hot water along with salt to taste (I added about 1 teaspoon).

  10. Stir well and do a taste test. Adjust seasonings.

  11. Close the instant pot and pressure cook on “HIGH” for just 2 minutes.

  12. 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.

  13. Open the pot and loosely cover to allow all the moisture to be absorbed and for quinoa to fluff up.
  14. Garnish with freshly chopped cilantro/coriander leaves and gently mix using a flat ladle.
  15. 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:

  1. 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:

  1. 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; remove from heat to avoid further cooking and to allow pressure to drop naturally.
  2. Happy Cooking/Eating!

Recipe Notes

  • Adjust the amount of spices, veggies etc. according to personal preference.
    For a spicier version, use 2 tbsp Biryani masala powder (depending upon the brand used…some are spicier than others).
  • Instead of Biryani masala powder, you can use any garam masala powder too or a mix spice powder of your own. Substitute with 2 teaspoons garam masala powder, 2 tsp coriander powder and 1 teaspoon cumin powder.
  • Use fresh or frozen veggies. You can also add asparagus, edamame etc. too.
  • Instead of chickpeas, you can add cubed paneer, tofu etc. too.
  • Recipe can easily be doubled.
  • Happy Cooking!
  • (This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker).