Quinoa Biryani
SERVES 4
INGREDIENTS
1¼ cups (350g) Greek yoghurt
2 tblsps finely grated fresh ginger
2 cloves garlic, crushed
2 tsps turmeric
¼ tsp ground cardamom
200g paneer, cut into
2cm pieces
1 cup (200g) tri-coloured quinoa, rinsed
1/3 cup (80ml) vegetable oil
2 medium onions (300g), sliced thinly
400g cauliflower, cut into small florets
400g butternut pumpkin, peeled, cut into
1cm pieces
1 cup (120g) frozen peas
¼ cup finely chopped coriander
¼ cup (35g) pistachios, toasted, chopped coarsely
Extra coriander leaves and lemon halves, to serve
METHOD
1 Combine ½ cup of the yoghurt, the ginger, garlic, turmeric and cardamom in a large bowl, season. Add paneer, toss to coat. Cover, set aside until required.
2 Meanwhile, place quinoa and 2 cups (500ml) water in a small…
