Quinoa and Brown rice Biryani Recipe (Diabetic Friendly)

Name: Quinoa and Brown rice Biryani Recipe (Diabetic Friendly)
Prep time: 15 s
Cook time: 25 s
Total time: 42 s
Yield: 4
Cuisine: Indian
Ingredients: MAGGI Masala-ae-Magic - 1 sachet; 1 1/2 Tablespoon Ghee; 2 Inch piece Cinnamon; 5 Units Cloves; 2 Unit Green cardamom crushed; 1 Unit Star Anise; 1 Teaspoon Peppercorns (Crushes); 1 Unit Black Cardamom (Crushed); 1 Unit Onion sliced; 1 Teaspoon Ginger-Garlic Paste; 1/2 Teaspoon Red Chilli Powder; 1/2 Teaspoon Turmeric Powder; 1 Tablespoon Coriander Powder; 1 Unit Tomato sliced; 1 1/2 Cup Mixed Vegetable (carrots beans cauliflower potatoes and peas); 150 Grams Paneer (Cubed); 60 Grams Brown Rice; 60 Grams Quinoa; 60 Grams Sprouts; 3 Cups Water; 2 Tablespoons Coriander Leaves (Chopped); 1 Pinch Salt (To Taste)

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42 Min

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

MAGGI Masala-ae-Magic

6 gms

NESTLÉ EVERYDAY Shahi Ghee

1.5 Tablespoons

Cinnamon (1 Inch Pieces, Crushed)

2 Inches

Cloves

Cardamon Powder

Star Anise

Black Peppercorns

1 Teaspoon

Black Cardamom

Onion

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)

Mixed Vegetable (carrots, beans and peas)

1.5 Cups

Paneer

150 gms

Brown Rice

60 gms

Quinoa (Soaked for 3-4 hr)

60 gms

Sprouted Whole Moong

60 gms

Water

3 Cups

Coriander Leaves (Chopped)

2 Tablespoons

Salt (To Taste)

1 Pinch

Utensils and appliances

Nutritional Information

per serving

Carbohydrates

36.46 g

Energy

315.8 kcal

Fats

11.57 g

Protein

13.22 g

per serving

Recipe steps

42 min

15 min

10 min

5 min

2 min

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Recipe steps

42 min

Step 1

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Prepare ingredients as mentioned in the list.

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Recipe steps

42 min

Step 2

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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

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Recipe steps

42 min

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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

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Recipe steps

42 min

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Add rice, quinoa, sprouts, water, coriander leaves and MAGGI Masala-ae-Magic. Mix well and add salt to taste.

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Recipe steps

42 min

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Cover the pressure cooker and cook on low flame for 2-3 minutes after the whistle.

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Recipe steps

42 min

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Serve hot with raita.

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Quinoa and Brown rice Biryani Recipe (Diabetic Friendly)

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Quinoa and Brown rice Biryani Recipe (Diabetic Friendly)

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