Recipes » Main Dish » Quinoa Chickpea Biryani
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Quinoa Chickpea Biryani

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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.
Prep: 25 mins Cook: 25 mins Yield: 4 servings
Gluten Free Low Sugar Soy Free

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

Ingredients

Ingredients

  • 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
Plant-Based Nutrition Certificate

Instructions

Instructions

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

Cooking Tips

  • 1. Serve with tahini or plant-based yogurt.

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