This quinoa biryani has aromatic grains of quinoa in a spicy, delicious masala of black chickpeas, or kala chana. It’s an easy weeknight dinner that’s ready in under 45 minutes!
A biryani may be one of the most indulgent Indian foods, but it can easily be transformed into a super-healthy– and decadently delicious– weeknight dish.
This vegan Quinoa Biryani with Kala Chana has all the flavor of a traditional vegetable biryani because it has the same spices and flavor building blocks. And it comes together just as quickly.
The quinoa biryani is even healthier, though, because it combines two of the healthiest ingredients in the pantry: quinoa and kala chana, or black chickpeas. Both are loaded with fiber and protein.
Table of Contents
Why use quinoa for biryani
A classic biryani is made with rice, more specifically long-grain white basmati rice, which makes a biryani more aromatic and delicious. Rice is a healthy food, and basmati rice especially has a lower glycemic index than other varieties of rice. Even so, it lacks fiber. Quinoa is a healthier alternative to the rice and we make it just as aromatic by simmering it with spices before adding it to the quinoa sauce.
You can use any variety of quinoa in this quinoa biryani recipe, including the beige version most commonly found in stores, the black variety and the red variety. Keep in mind that black quinoa and red quinoa do need longer to cook, so you will have to adjust the cooking time accordingly, by about five minutes more. The beige quinoa, which I used, needs 12 minutes of simmering after the water has come to a boil.
You can use regular chickpeas in this recipe, but kala chana or black chickpeas have more fiber and protein than regular chickpeas, and they also have more antioxidants and minerals. I use them in this quinoa biryani because they hold their shape better and are chewier, which adds delicious texture without the need for meat or a processed meat substitute.
Why you will love this quinoa biryani
- Delicious. Taking rice out of this biryani recipe does not mean there is any compromise in flavor. This quinoa biryani is as delicious as any biryani you have eaten or will eat.
- Nutritious. The biryani uses hardly any oil and the chickpea and quinoa make a delicious combination that also adds loads of fiber and heart-healthy protein to your diet. You can skip the tiny amount of oil if you are oil-free.
- Easy to make. If you have the kala chana cooked and ready, it should take you no more than 30 minutes to make this recipe.
- Allergy friendly. This is a terrific biryani recipe for anyone who doesn’t want to include any processed vegan foods or meats in their diet. The biryani is also soy-free and gluten-free and it can be nut-free if you use nut-free vegan yogurt.
Ingredients
For the quinoa rice
- Quinoa
- Spices: cinnamon stick, green cardamom pods, cloves and black cumin or shahi jeera.
For the kala chana sauce
- Spices: biryani masala, ground coriander, turmeric and paprika (optional)
- Herbs: ginger garlic paste, fresh cilantro, dried mint and dried dill. If you have fresh herbs available, use ¼ cup fresh mint and ¼ cup fresh dill.
- Vegetables: onions and tomatoes.
- Vegan yogurt. Make your own or use storebought yogurt. When I first posted this recipe in 2013, I used coconut milk instead of the yogurt, but I’ve since come to strongly believe that the flavor of coconut milk doesn’t work well in most north Indian dishes. If you want to make this recipe nut-free, use any nut-free vegan yogurt.
- Juice of ½ lemon
- Fried onions (optional). You can skip these, but they add a really special, restaurant-style flavor to the biryani so I strongly recommend using them. You can fry sliced onion until golden and crisp, or use storebought fried onions, as I do. The kind made by French’s or the kind available at the Indian store will both work.
- Oil of choice. Use any neutral oil, including avocado oil, grape seed oil or sunflower oil. You need just a teaspoon for the entire recipe.
How to make quinoa biryani
Place 2 ¼ cups water in a saucepan. Add cinnamon stick, black cumin seeds, green cardamom pods, cloves and bay leaves to the water. Add salt to taste.
Stir the washed quinoa into the water and bring to a boil. Lower heat to a simmer, cover the saucepan with a tight lid, and let the quinoa cook 12 minutes. Turn off heat and let the quinoa stand until it has absorbed all the water. Then fluff it with a fork.
In a larger pot or Dutch oven, add a teaspoon of oil. Add the salt with salt and ground black pepper. Saute until the onions brown. If the onions start to stick, add some water and scrape up any brown bits from the bottom of the pan.
Once the onions have browned, stir in the ginger garlic paste and saute for a couple of minutes.
Stir in the tomato puree and mix well with the onions.
Add turmeric and cayenne and mix it in.
Stir in the ground coriander, dill and mint. Let the sauce continue cooking for 5-10 minutes over medium high heat, stirring frequently, until it has darkened visibly and most of the moisture has evaporated.
Add the vegan yogurt and lemon juice to the pot and stir them in.
Next add the kala chana…
…followed by the biryani masala. Let the sauce come to a boil, lower heat, and simmer for a couple of minutes. If the sauce is too thick, you can add a little bit of water.
Stir in the cilantro…
…and half the fried onions, if using.
Turn heat down to the lowest point, mix everything well, and check for salt. Layer the cooked quinoa over the sauce in an even layer.
Sprinkle the remaining fried onions over the quinoa, and a bit of dried mint. Cover the pot with a tight lid and cook over low heat for 15 minutes. Turn off the heat and let the quinoa biryani stand 10 minutes before serving.
Top tips
- Browning the onions and cooking the tomatoes down until they have darkened and lost their moisture are both key steps for developing flavor. They will add the layers of flavor so integral to Indian food.
- If you are using store bought biryani masala and are sensitive to heat, add less biryani masala at first, taste, and add more if needed. The spice level in biryani masalas, even within the same brand, can vary greatly for every batch.
Serving suggestions
Recipe FAQs
You can add carrots, potatoes, squash, cauliflower, mushrooms and green peas to this recipe. Dice and add them after the tomatoes have cooked and let the veggies simmer in the yogurt sauce until they are fork-tender. Proceed with the rest of the recipe.
I have a delicious low-carb cauliflower rice biryani recipe on the blog. You can combine the cauliflower rice with the quinoa sauce to make a yummy, low-carb biryani.
There is just one teaspoon of oil in this recipe, which makes about 8 servings. However, you can absolutely skip the oil. Use water or vegetable stock instead to brown the onions.
Storage instructions
- Refrigerate: Store the quinoa biryani in the fridge in an airtight container for up to five days.
- Freeze: The biryani can be frozen for up to three months in a freezer-safe container.
- Reheat: Thaw if frozen and reheat before serving. Biryani tastes best hot!
More delicious biryani recipes
Quinoa Biryani
This fluffy, delicious and healthy vegan quinoa biryani with chickpeas and spices has all of the flavor of a regular biryani but it is packed with nutrition.
Servings: 8 servings
Calories: 235kcal
IngredientsÂ
For the kala chana biryani sauce
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Instructions
Make the quinoa rice
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Add 2 ¼ cups water to a saucepan. Add cinnamon stick, black cumin seeds, green cardamom pods, cloves and bay leaves to the water. Add salt to taste.
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Add the washed quinoa to the water with spices and bring to a boil over medium heat. Lower heat to a simmer, cover the saucepan with a tight lid, and let the quinoa cook 12 minutes. Turn off heat and let the quinoa stand until it has absorbed all the water. Then fluff it with a fork.
Make the biryani sauce
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Cook the kala chana in advance until tender in the Instant Pot (35 minutes on high pressure), or in a stovetop pressure cooker or in a saucepan covered with two inches water.
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In a larger pot or Dutch oven, add a teaspoon of oil. Add the salt with salt and ground black pepper. Saute until the onions brown. If the onions start to stick, add some water and scrape up any brown bits from the bottom of the pan.
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Once the onions have browned, stir in the ginger garlic paste and sauté for a couple of minutes.
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Stir in the tomato puree and mix well with the onions. Add turmeric and cayenne and mix it in.
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Stir in the ground coriander, dill and mint. Let the sauce continue cooking for 5-10 minutes over medium high heat, stirring frequently, until it has darkened visibly and most of the moisture has evaporated. Add the vegan yogurt and lemon juice to the pot and stir them in.
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Next add the kala chana followed by the biryani masala. Let the sauce come to a boil, lower heat, and simmer for a couple of minutes. Add a little more water, no more than ½ cup, if the sauce is too thick. Check for salt and add more if needed. Stir in the cilantro and half the fried onions, if using. Turn heat down to the lowest point and mix everything well.
Assemble the biryani
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Layer the cooked quinoa over the biryani sauce in an even layer. Sprinkle the remaining fried onions over the quinoa, and a bit of dried mint. Cover the pot with a tight lid and cook over low heat for 15 minutes. Turn off the heat and let the quinoa biryani stand 10 minutes before serving.
Nutrition Facts
Quinoa Biryani
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
