Ingredients:

• 1/2 cup brown or white basmati rice

• 1 cup tri colour or plain quinoa

• 4 onions cut long

• 2 tomatoes cut finely

• 1 green capsicum cut into cubes

• 1 carrot cut into cubes

• 100 gms beans cut into long pieces

• 100 gms babycorn cut into cubes

• 250 gms broccoli florets

• 5-6 fresh whole mushrooms cut into cubes

• 1 cup green peas  (frozen or fresh)

• 1-2 bay leaves

• 1 cinnamon stick

• 2 green cardamoms

• 2 cloves

• 1 anistar

• 2 tbsp  chopped garlic 

• 1 tbsp chopped ginger

• 3-4 green chilies chopped finely

• 1/2 tbsp red chilli powder

• 1/2 tbsp kashmiri chilli powder

• 2 tbsp coriander powder

• 1 tsp garam masala

• 1/2 tbsp cumin or jeera powder

• 1 tsp pepper powder

• 1/4 cup thick curds (yogurt)

• few cashewnuts

• 1 tbsp saffron water

• Salt as per taste

• Some chopped coriander leaves

Method:

1. Wash and soak the rice for half an hour then add a little salt and cook it till it is semi soft. Drain the water and keep aside.

2. In a pan boil 3 cups of water then add the quinoa and cook on low flame till soft. Remove and spread it on a plate. Each grain should be soft and separate.

3. For the marination add all the dry spices, salt , ginger, garlic and green chilies to the curds. Then add all the vegetables and cashew nuts. Keep it for 10-15 minutes. 

4. Deep fry all the onions till it is brown and crispy. Keep 2-3 tbsp for garnishing and crush all the remaining in the marination. Cook the marination for 5- 10 minutes till all the veggies are soft but crunchy and the water dries.

5.  In a heavy vessel take 3-4 tbsp oil then spread all the rice evenly. Layer it with cooked vegetables and then layer it with the cooked quinoa.Pour the saffron water all around.Garnish with the fried onions, some slit green chillies , coriander leaves and 2-3 tbsp of ghee. 

6. Put the vessel on tawa and cook on slow flame for 15-20 minutes. 

   Enjoy this yummy and healthy Quinoa Biryani with some yogurt and salad.