Quinoa Vegetable Biryani or Bengali Fried Rice
Quinoa a pseudo grain makes a great substitute for rice. I made this easy and comforting Quinoa Vegetable Biryani with seasonal vegetables. Vegetables, fragrant seasonings and toasted nuts all come together in a beautiful and comforting pot of goodness. A recipe adapted from my grandmother’s recipe for Fried Rice. You will find the original recipe in my cookbook.
This has been quite a week. I have had unexpected house guests coupled with bad news from home. It looks like Dad’s health is sinking. Possibly the winddown to a long and unrelenting journey. I have had mixed feelings. In fact, some days I have wanted to run away from everyone. This is where I have had a hard time with having to make even the smallest modicum of small talk. Yet again, in some ways it has forced me out of my small world of worrying about things.
On a week filled with a plethora of summer bounty in my garden, I turn to childhood comfort food for inspiration. Something for house guests who just might be around indefinitely.
Bengali Fried Rice or Vegetable Biryani
For some reason maybe an ode to the colonial past, fragrant Bengali pulao is also referred to as Fried Rice. The spicing and seasonings are very different from Chinese Fried Rice. Quinoa with its mild notes makes a great substitute for rice in a variety of dishes. My favorites being this Khichari.
Instant Pot Variation
All of this comes together in 1 minute of pressure cooking if you are an instant pot aficiandao. Fuss free and hands off, what’s not to be happy about.
Some Do’s and Essentials
To ensure the characteristic Bengali festive flavors, do toast the nuts. Take the time to brown the onions and do not skip out on the sprinkle of sugar while cooking. A nice big bowl of this vegetable biryani or Bengali fried rice, you will be a happy camper. And on a day when comfort is needed, it transfers me right back home.
A beautiful and fragrant dish with garden vegetables, quinoa and Bengali spices.
Ingredients
- 3 tablespoons ghee or coconut oil
- 1/3 cup peanuts and cashews
- 2 tablespoons raisins (optional)
- 1 large onion, thinly sliced
- 1 or 2 bay leaves
- 2 cardamoms
- 2 cloves
- 1 large stick cinnamon
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 cup of assorted vegetables (such as carrots, bell peppers_
- 3/4 cup of quinoa (I use a blend of red and white quinoa)
- 1/2 cup frozen peas
- 2 tablespoons chopped cilantro
- Chopped cilantro to finish
Instructions
- Heat 1 tablespoon of the ghee or coconut oil and gently toast the nuts until pale golden. Add in the raisins (if using and remove them and set aside. In the same pot, add int he remaining ghee or oil and fry the onion until golden.
- Add in the bay leaves, cloves, cinnamon and sugar and salt, with the vegetables.
- Stir in the quinoa with 1 and 1/2 cups water. Bring to a simmer and cover and cook for about 20 minutes. The water should be absorbed, and the quinoa cooked through.
- Remove the lid and stir in the green peas and let the quinoa rest for 10 minutes.
- Remove the lid, fluff the quinoa, stir in the nuts, raisins and the chopped cilantro.
Notes
The vegetables in this recipe can be happily varied to suit the season.