Quinoa Chickpea Biryani
By Kiki Alvarez
Biryani is a traditional Indian dish that is very popular throughout South Asia and around the world. It is typically prepared with rice, but in this delicious WFPB version of the dish, we use quinoa.
Gluten Free
Low Sugar
Soy Free
All of our recipes are oil free and vegan.
Prep time: 25 minutes
Cook time: 25 minutes
Yield: 4 servings
Cooking the quinoa with cinnamon, cardamom, and cloves gives it an extra depth and warmth that perfectly complements the rich and fragrant masala spice blend
What You'll Need
¼ cup chopped fresh cilantro, for garnish
BIRYANI MASALA
1 bay leaf
1 ½ tsp fennel seeds
10–12 green cardamom pods
2 black cardamom pods
1 tsp peppercorn
1 Tbsp cinnamon
1 Tbsp cloves
4 Tbsp coriander seeds
½ tsp nutmeg
QUINOA
¼ cup quinoa
¾ cup water
1 cinnamon stick
2 green cardamom pods
2 cloves
CHICKPEA SAUCE
2 red onions, sliced and divided
1 tsp Biryani Masala
2 garlic cloves, minced
1 Tbsp fresh minced ginger
1 cup cooked chickpeas
2 Tbsp tomato paste
¾ cup low-sodium vegetable broth
1 Tbsp lemon juice
¼ cup chopped fresh mint
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How to Make It
BIRYANI MASALA
1 In a dry pan, toast the spices over medium heat for 3–5 minutes.
2 In a blender or grinder, process the toasted spices into a powder.
QUINOA
1 In a medium pot, mix all the ingredients and bring to a boil.
2 Cover and lower the heat to medium-low, and cook for at least 20 minutes, or until the liquid is gone.
3 Remove from heat and fluff with a fork.
BIRYANI
1 In a pan, sauté one of the onions over medium heat, stirring frequently until golden brown, approximately 10–15 min. Add 1 tablespoon of vegetable broth to caramelize the onions. Remove from heat and set aside.
2 In a shallow pan, heat a tablespoon of vegetable broth, add the Biryani Masala and sauté for 15 seconds, or until the spices become fragrant.
3 Add the other sliced onion and sauté until golden brown. Add the garlic and ginger and sauté for one more minute.
4 Add chickpeas, tomato paste, salt, half of the caramelized onions from Step 1, and the remaining vegetable broth. Stir to combine, and cook for 5 minutes (the texture should be like a curry; if necessary, add a bit of water).
5 Stir in the quinoa and cook for 15 minutes.
6 Add lemon juice and mint. Let it cool down completely before serving.
7 Serve topped with cilantro and the rest of the caramelized onions.
Cooking Tips
Serve with tahini or plant-based yogurt.
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