Quinoa and Brown rice Biryani Recipe (Diabetic Friendly)
Medium
•42 Min
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Whether it is a Sunday lunch with family or a weekend party with friends, you can rarely go wrong with a biryani! If you are managing diabetes and would like to enjoy some biryani in controlled portions, please try out this version made with brown rice and quinoa. While the cooking process could be slightly lengthy, the simplicity makes up for it. Serve it with raita or a salad, because you don’t really need a lot of things on the table when you have a handi of aromatic, flavourful biryani! Just make sure you use a good mix of fresh vegetables for maximum colour, flavour and taste. Disclaimer: The recipes designed are suggestive and should not be considered as medical advisory or recommendation in any manner. Such recipes do not undermine the importance of an active lifestyle and the contribution of other nutrient-rich foods in any manner. Kindly consult your Dietitian/Doctor for specific health issues.
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Ingredients
4
Servings
ingredient_quantity
recipe ingredient
NESTLÉ EVERYDAY Shahi Ghee
1.5
Tablespoons
Cinnamon (1 Inch Pieces, Crushed)
2
Inches
Cloves (Coarsely Crushed)
5
Green cardamom
1
Star Anise (Coarsely Crushed)
1
Whole Peppercorns
1
Teaspoon
Black Cardamom (Coarsely Crushed)
1
Onion
1
Ginger-Garlic Paste
1
Teaspoon
Red Chilli Powder
0.5
Teaspoon
Turmeric Powder
0.5
Teaspoon
Coriander Powder
1
Tablespoon
Tomato, Ripe, Local (Solanum Lycopersicum)
1
Chopped Vegetables (Carrots, Beans, Cauliflower, Potatoes, Peas)
1.5
Cups
Paneer
150
gms
Brown Rice
60
gms
Quinoa
60
gms
Sprouts
60
gms
Water
3
Cups
Coriander Leaves (Chopped)
2
Tablespoons
Salt (To Taste)
1
Pinch
Utensils and appliances
Nutritional Information
Nutrition Table Footer
Carbohydrates
36.46 g
Energy
315.8 kcal
Fats
11.57 g
Protein
13.22 g
Nutrition Table Footer
15 min
10 min
5 min
5 min
5 min
2 min
Recipe steps
42 min
Step 1
Prepare ingredients as mentioned in the list.
Recipe steps
42 min
Step 2
Heat ghee in a pressure cooker, add cinnamon, cloves, green cardamon, star anise and peppercorns, black cardamon, then add onion and sauté till they turn golden b
Recipe steps
42 min
Step 3
Add ginger garlic paste and stir fry till the raw smell goes. Then add red chilli powder, turmeric powder and coriander powder. Mix well. Now add tomatoes, mixed
Recipe steps
42 min
Step 4
Add rice, quinoa, sprouts, water, coriander leaves and MAGGI Masala-ae-Magic. Mix well and add salt to taste.
Recipe steps
42 min
Step 6
Cover the pressure cooker and cook on low flame for 2-3 minutes after the whistle.
Recipe steps
42 min
Step 7
Serve hot with raita.