Healthy Quinoa Biryani

A recipe by Davinder Kumar, India

About Chef Davinder Kumar

Chef Davinder Kumar is not only well known for his great culinary passion, he is also an adventurous food connoisseur. He has travelled extensively and regularly seeks the opportunity to explore a variety of cuisines while developing his gourmet knowledge.

Davinder Kumar has been in this profession for more than four decades, dedicating his work to culinary excellence in the global environment, while keeping the presence of Indianness in his cuisine. Over the years, he has been given several awards for his excellence in culinary art & his contribution to the industry. He has received the National Tourism Award for Best Chef of India by the Ministry of Tourism and has also authored several cookbooks. Presently Chef Kumar is Vice President of F&B (Production) at Le Meridien, New Delhi.

What inspires you to eat less meat?

Although I am not a vegetarian, as a Chef, one has to be deeply involved in tasting all sorts of foods. Personally, I prefer vegetarian food over non-vegetarian, especially local produce. There are many reasons to eat plant-based foods for me. Plant-based foods tend to be healthier, they are rich in essential nutrients, help to prevent disease and help us maintain a healthy weight. I am a firm believer in eating anything and everything that comes from a plant and avoiding anything that comes from a processing plant.

Healthy Quinoa Biryani
Serves 2

Ingredients

125g quinoa
30g carrot (diced)
30g beans (diced)
30g asparagus (diced)
30g broccoli (diced)
20g green peas
2 tbsp olive oil
3 green cardamom
1 mace
2 black cardamom
1 cinnamon stick
150 onions (sliced)
1 tbsp ginger & garlic paste
1 tsp kashmiri chili powder
1 tsp turmeric
1 tsp garam masala
Salt to taste
2 tsp fried onion
1 tbsp mint leaves (chopped)
1 tbsp green coriander (chopped)
A few drops kewra water (if available)

Accompaniments
Raita / Mirchi ka salan

Method

Wash and soak Quinoa for 30 minutes. Boil and keep aside. Boil water in a pan and blanch diced carrots, beans, asparagus, broccoli and green peas. Keep aside.

Heat ghee/oil in a heavy bottom pan, add green cardamom, mace, black cardamom, cinnamon stick. Let whole spices infuse their flavor into the olive oil.

Add onions, fry until golden brown in color. Add ginger garlic paste, add blanched vegetables, kashmiri chili powder, turmeric powder, garam masala and salt to taste, simmer for a while.

Add boiled Quinoa, mint, coriander, fried onions, kewra water, Cover with a lid and cook on dum (slow fire) for 5–6 minutes.

Serve hot. Biryani can be served with either raita or mirchi ka salan.

For more about Chef Davinder Kumar, follow and connect with him on:
Facebook: https://www.facebook.com/Chef-Davinder-Kumar-813802855335907/