Quinoa Soya Biryani Chef Harpal Singh

#QuinoaSoyaBiryani is a simple and a healthy meal. All you need to make Quinoa Biryani is some Vegetable, Soya Chunks and some spices. And your #quinoasoyabiryani is ready.
#soyabiryani #quinoabiryani #biryani #vegbiryani #easyrecipe #recipe #chefharpalsingh

Ingredients Quantity
For Soaking Quinoa
Quinoa 1 cup
Salt 2 tspns
lemon Juice no
Water 3 cups

For Masala
Olive Oil 3 Tbsp
Onions chopped 2 large
Ginger and Garlic Paste 1 Tbsp
Tomatoes Chopped 2 large
Salt to taste
Coriander powder 1 Tbsp
Red Chilli powder 1 tsp
Turmeric powder tsp
Garam Masala powder 1 tsp
Green Cardamom powder tsp
Ginger Chopped 1 tsp
Green Chillies Slit 2-3 nos
Coriander Chopped Fresh 1Tbsp
Mint leaves 15-16 nos
Dahi/Yoghurt 1 cup
Soaked Soya Nuggets 2 cups
lemon Juice no
Brown Onions cup
Kesar a few strands
Mint leaves 10-12 nos
Garam Masala 1 tsp
Green Cardamom powder tsp
Kesar gm
Rose Water 1 tsp

Method

1. Soak Quinoa grain in three cups of water for about an hour.
2. Add 2 tspns of salt, juice of half a lemon and microwave first for 6 mins. Check and microwave further for about 9 mins, total of 15 mins.
3. Remove and rest for another 15 mins or until the quinoa is soft and water completely absorbed.

For Masala
1. IN a cooking vessel/handi pour olive oil and heat.
2. Add chopped onions and saute for five to six mins on high flame until lightly browned.
3. Now add the ginger and garlic paste and cook for about 2 mins.
4. Add the tomatoes and sprinkle salt. Cook for about six to eight minutes or until the tomatoes are lightly pulpy.
5. Now add the coriander powder, red chilli powder, coriander powder, one teaspoon of garam masala, one fourth teaspoon of green cardamom powder, chopped ginger, chopped chillies, freshly chopped coriander leaves and about 15 mint leaves and cook further for about three to four minutes.
6. Close the induction/gas range and add yoghurt one cup.
7. Squeeze and add two cups of pre soaked soya nuggets, mix well and cook further for about three to four minutes.
8. Add juice of half a lemon, add three to four table spoons of brown onions, crush a few strands of Kesar/Saffron and add to the mixture. Mix well and put the vessel back on induction/gas range.
9. Now take the quinoa if there is some water remove and with the help of a strain take quinoa drain excess water and spread the quinoa on top of the soya nuggets mixture.
10. Now add some mint leaves on top, sprinkle the balance brown onions.
11. Sprinkle one teaspoon of garam masala and half teaspoon of green cardamom powder.
12. Mix one fourth gram of kesar in some warm water and sprinkle on top.
13. Sprinkle rose water on top. Add the balance brown onions and pour about two tablespoons of olive oil on top.
14. Finally cover the handi/vessel and cook for about 15 mins to reduce moisture. First cook on high flame for about four to five minutes and then on medium flame. At home you can put it on a griddle plate/tawa after four to five minutes.
15. Let the quinoa biryani cook for fifteen minutes.
16. Now once again I am reminding what quality quinoa to buy, read instructions carefully on the pack before buying, it should be shelled quinoa which gets cooked easily. The black shell quinoa takes time to cook.
17. The second most important thing to note is that quinoa should be cooked soft and you would see the grain split up and white threads which means the quinoa is well cooked.
18. You should rest the biryani for about 30 minutes so that excess moisture is absorbed by soya nuggets and quinoa and the grains of quinoa are absolutely cooked.
19. Serve quinoa in a plate.
20. Lastly if you rest the quinoa for some time then the grains will be like pearls.
21. Enjoy this superfood Quinoa biryani and enjoy with your family.

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