Description
A dish fulfilling modern dieters' dreams, completely replacing the rice (Basmati rice) of Indian king's feast 'Biryani' with low-carb/low-GI superfood 'Quinoa'.
Restaurants serving Quinoa Biryani (Spicy Quinoa Mixed Rice)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Quinoa
- Chicken(or Veg)
- Onion
- Tomato
- Yogurt
- Mint
- Cilantro
- Biryani Masala
Instructions
- [For
- Servings/Ingredients] 150g quinoa, 300ml water (for cooking), 100g chicken (or favorite veg), 1/
- sliced onion, 1/
- minced tomato,
- tbsp plain yogurt,
- tbsp Biryani Masala (or Garam Masala/coriander mix),
- tsp garlic-ginger paste,
- handful each mint/cilantro,
- tbsp oil (or Ghee), salt.
- As most crucial prep, put quinoa in sieve, rub-washing firmly under running water to drop surface bitter components (saponins).
- Heat oil in pan, fry sliced onions slowly until deep brown (make like fried onions).
- Add garlic-ginger paste, chicken (or veg), tomatoes, frying until meat color changes.
- Dump yogurt, Biryani Masala (or various spices), salt, and massive fresh mint/cilantro here, making gooey rich 'curry paste (gravy)'.
- Add washed raw quinoa directly into this paste, frying ~
- min so spices and quinoa completely entwine.
- Pour 300ml water; upon boiling cover, cook on ultra-low heat ~15-
- mins until quinoa completely absorbs moisture puffing up.
- Turn off heat, steam as is for
- mins.
- Opening lid reveals golden quinoa bursting with spice aromas, more crumbly than Basmati rice. Mint freshness and heavy spice richness completely erase quinoa's earthiness, allowing explosive umami comparable to rice Biryani—ultimate diet rice.
Learn more Spice, substitutes, tips
Key spices
Biryani Masala(or Garam Masala etc.)、Mint
Substitutes at Japanese supermarkets
Brown rice or rolled barley (as quinoa sub low-GI grains)
Pairing
Cucumber Raita(Cucumber yogurt salad)
Trivia
[Hardcore] 'Biryani' usually uses massive Ghee (butter), layering white rice (Basmati rice) to cook, so it's delicious but a 'calorie/carb bomb'. Thus, modern health-conscious Indians created this demonically modified recipe replacing the staple with quinoa. Since quinoa absorbs moisture easier than rice, spice umami penetrates deep into grains; every chew pops spice juices along with popping texture. Final weapon for dieters wanting to eat Biryani full stomach without guilt.
Eating tips & etiquette
[Unique Eating] Dump cold 'unsweetened yogurt (Raita)' massively over cooked Quinoa Biryani, shoveling in while enjoying hot-cold contrast and acidity flavor change!
Allergen
Dairy (Yogurt)