asiaSpa India March-April 2016 125HARPAL SINGH SOKHI
Quinoa biryani
INGREDIENTS
- 1/2 tsp oil
- 2 cups dry quinoa
- 3½ cups water
- salt to taste
- 2 green cardamoms
- 1 black cardamom
- 3 cloves
- 1/2 cinnamon stick
- 1 bay leaf
FOR THE GRAVY
- 2 cups water
- 1/2 cup cut cauli ower
- 1/2 cup green peas
- 1/2 cup diced carrots
- 1/2 cup French beans
- 2 tbsp oil
- 1½ cup sliced onions
- 3-4 chopped green chillies
- 2 tbsp ginger-garlic paste
- 1/2 tsp cumin seeds
- 1 green cardamom
- 2 cloves
- 1 inch cinnamon stick
- 1 bay leaf
- 1 cup chopped tomatoes
- 1/2 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala powder
- 5–6 strands sa ron
- 2 tbsp milk
- 1/2 cup chopped mint leaves
- 1/2 cup chopped coriander leaves
- salt to taste
METHOD- Heat oil in a pan, add the quinoa,
cardamom, cloves, cinnamon and bay
leaf and sauté for a minute - Add water and salt and cook. Once
it boils, cook for 8–10 minutes - Switch o the ame and let the
quinoa sit for ve minutes. Remove
the lid and u with a fork - To make the gravy, boil water in a
deep pan and blanch the vegetables,
one by one - Heat oil in a pan and add the onions
and green chillies and sauté. Keep
aside two tablespoonsful of onion
mix for garnishing - Add the ginger-garlic paste and
sauté well. Then, add all the spices,
tomatoes and sauté for 2–3 minutes - Add the red chilli powder, turmeric
powder, garam masala powder and
salt, and mix well. Add a little water
and cook the masala - Add the blanched vegetables and
cook for 2–3 minutes - Warm the milk and add sa ron
- In a deep pan, place the quinoa, add
chopped coriander, mint leaves and
the reserved onion mix - Top the mix with the gravy and
repeat until all the rice and gravy
are utilised - Garnish with fried onions, mint,
coriander and sa ron milk, and cook
for 7–8 minutes. Serve hot
Quinoa is one of the most
protein-rich foods we can eat. It
contains almost twice as much fibre
as most other grains, and is a great
source of iron and magnesium
Q