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.

Then add the sliced onions and saute until they are soft.

Add the raisins at this point (if using) and fry it until they soften and start to fluff up.

Now add the ginger and garlic paste and fry for 30 seconds.

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.

Serve

Wash the quinoa well under running cold water and drain it on a colander and keep aside.

In a kadai or a non stick pan, heat oil and add the whole spices - Fennel seeds (saunf), Cinnamon stick and bay leaf. Fry it for a minute.

Then add the sliced onions and saute until they are soft.

Add the raisins at this point (if using) and fry it until they soften and start to fluff up.

Now add the ginger and garlic paste and fry for 30 seconds.

Add the mixed vegetables and saute them for 2 to 3 minutes.

Add the spice powders - turmeric powder, red chili powder, biriyani masala (or garam masala) and salt. Mix well.

Now add the quinoa and mix well. Add 2 cups of water for a cup of quinoa. Let it come to a boil.

Then simmer and cook covered until the quinoa is cooked and all the water is evaporated (about 15 - 17 minutes). At this point we can also move it to a pressure cooker or rice cooker.

If there is some moisture left after the quinoa is cooked, you could open the lid and let it evaporate, stirring frequently.

Serve the Vegetable Quinoa Pulao with Raita.