Quinoa Biriyani with Raita

Quinoa Biriyani with Raita

Everyone LOVES biriyani. It’s such a versatile Indian dish. You add any spices, veggies, or even proteins into rice and boom… you got yourself a type of biriyani! Well, what if I say that biriyani doesn’t need to always be made with rice? I’ve used quinoa as a healthier option. You can definitely use Basmati Rice or any rice of your choice, if you prefer!


  • 2 teaspoons of oil (I use olive oil usually to cook with or the olive oil cooking spray)
  • 2 cups of cooked Quinoa
  • 1 Vidalia onion sliced into long strips
  • 1 1/2 cups of frozen mixed vegetables (usually I buy corn, peas, carrots, and beans together)
  • 3-5 green tiger chillies diced
  • 1 potato diced
  • 1 cup of cauliflower florets
  • 2-3 teaspoons of ginger garlic paste (preference on taste)
  • 2 Bay leaves
  • 7-8 whole black peppercorns
  • 5 cloves
  • 1/2 teaspoon cinnamon powder/ 1 stick of cinnamon (whatever you have on hand!)
  • 1/2 teaspoon cardamom seeds powdered
  • 1/2 teaspoon of whole cumin
  • 1 teaspoon of ground cumin powder
  • 1 teaspoon of ground coriander powder
  • 1 teaspoon of red chili powder
  • 1 teaspoon of turmeric
  • 1/2 cup of yogurt (your choice of  yogurt – either greek, non fat, or homemade)
  • Salt to taste
  • Fresh cilantro for garnish



  1. In a medium size pan and on medium heat, heat oil and slightly heat black peppercorns, cloves, cinnamon powder/stick, cardamom seeds, whole cumin, ginger/garlic paste, tiger chillies, and bay leaves
  2. Once ginger/garlic paste is slightly cooked out (about 2 minutes), add in cauliflowers and potatoes
  3. Cook until fork tender (about 10-15 minutes)
  4. Add the frozen vegetables and cook them until thaw and excess water has evaporated
  5. Once vegetables are all cooked thru, add in cumin powder, chili powder, turmeric, and coriander powder and combine. Let this cook for about 2-3 minutes
  6. Add in cooked quinoa and combine. Cook for about 5 minutes together with lid on and turn stove off.
  7. Add in the Yogurt to the Quinoa and veggie mixture
  8. In a separate pan, put 1 teaspoon of oil and add in the Vidalia Onions. Fry until brown color
  9. Add onions on top and garnish with cilantro!


Now for the Yogurt Raita –


  • 1 1/2 cup of yogurt of your choice
  • 1 cucumber diced
  • 1/2 onion diced (I like all types, but red onions are great and so are Vidalia onions)
  • 2 tiger chillies diced (optional if you would like this spicy as well!)
  • Salt to taste

DIRECTIONS: Combine all ingredients in a large mixing bowl and serve with the quinoa!



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