– 1 cup Quinoa – 1 Onion sliced – 1 teaspoon Ginger garlic paste – 1 cup Mixed vegetables I used frozen mixed vegetable blend with carrots, peas, corn and green beans – 1 teaspoon Saunf / fennel seeds – 1 inch Cinnamon – 1 Bay leaves – 1 Star Anise optional – 3 Tablespoon Raisins – 2 Tablespoon oil use ghee if not vegan – to taste Salt – 1 teaspoon Biriyani masala substitute with garam masala – ½ teaspoon Turmeric powder – 1 teaspoon Red chili powder adjust based on your spice level
- Wash the quinoa well under running cold water and drain it on a colander and keep aside. - Set the instant pot at saute mode. Add oil and when the oil heats up, add the whole spices - Fennel seeds (saunf), Cinnamon stick and bay leaf. Fry it for a minute.
– Add the mixed vegetables and saute them for 2 to 3 minutes. – Add the spice powders - turmeric powder, red chili powder and biriyani masala (or garam masala). Mix well. – Now add the quinoa and mix. Add 1 ½ cups of water for a cup of quinoa. Mix and turn off the instant pot.
– Now set the instant pot on manual / pressure cook mode and set it for 5 minutes. – Once it's done cooking, let the pressure release naturally and then open the lid and mix gently.