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Looks like I have been posting at least one Quinoa recipe every month and I am happy about it. This time it is a simple and tasty Quinoa coconut milk pulao or Indian Style Quinoa Pilaf. This recipe is inspired by the Semiya pulao recipe of Chef Dhamu. I loved it very much. I made little tweaks to fit in my favorite quinoa in the same recipe and here it is. It is a one-pot meal and a perfect one at that.
Ingredients:
Quinoa - 1 cup
Coconut milk - 3/4 cup
Water - 3/4 cup
Oil - 1 tbsp
Cloves - 2
Cinnamon - 1/2" stick
Bay leaf - 1
Onion - sliced thin and halved - 1 1/2 cups
Green chilli -1 - slit lengthwise (Can add more based on your heat level)
Garlic paste - 1 tsp
Mint leaves + Coriander leaves - 1 handful - chopped
Mixed vegetables - I used Carrot -1 - chopped and 1/4 cup of frozen peas
Plain Greek Yogurt/Curd - 1 tbsp
Salt - to taste
Method:
Wash and soak quinoa for 15 minutes. Heat oil in a pressure cooker in med-high heat and add the cloves, cinnamon and bay leaf. After a minute add green chilli and onions and fry until the onion is almost cooked. Add the garlic paste and saute for 2 mins. Now add the mint and cilantro and fry until the leaves wilt and then add yogurt and vegetables and mix well. Pour coconut milk, water and add salt to taste. Drain the quinoa and add to the pressure cooker. Close and pressure cook for 2-3 whistles. When done open the lid and fluff with a fork. Serve hot.
Note: Mint and Cilantro are kind of important ingredients in this recipe and contributes to the lovely aroma of the pulao. So do not try skipping those.
Sending this pulao to Serve It - Pressure Cooked/Slow Cooked event happening at my space and Denny's.
I am also linking this to What's in your Lunchbox and EP-Series - Herbs and Spices event by Julie, hosted at Surabhi's space this month.
Quinoa - 1 cup
Coconut milk - 3/4 cup
Water - 3/4 cup
Oil - 1 tbsp
Cloves - 2
Cinnamon - 1/2" stick
Bay leaf - 1
Onion - sliced thin and halved - 1 1/2 cups
Green chilli -1 - slit lengthwise (Can add more based on your heat level)
Garlic paste - 1 tsp
Mint leaves + Coriander leaves - 1 handful - chopped
Mixed vegetables - I used Carrot -1 - chopped and 1/4 cup of frozen peas
Plain Greek Yogurt/Curd - 1 tbsp
Salt - to taste
Method:
Wash and soak quinoa for 15 minutes. Heat oil in a pressure cooker in med-high heat and add the cloves, cinnamon and bay leaf. After a minute add green chilli and onions and fry until the onion is almost cooked. Add the garlic paste and saute for 2 mins. Now add the mint and cilantro and fry until the leaves wilt and then add yogurt and vegetables and mix well. Pour coconut milk, water and add salt to taste. Drain the quinoa and add to the pressure cooker. Close and pressure cook for 2-3 whistles. When done open the lid and fluff with a fork. Serve hot.
Note: Mint and Cilantro are kind of important ingredients in this recipe and contributes to the lovely aroma of the pulao. So do not try skipping those.
I am also linking this to What's in your Lunchbox and EP-Series - Herbs and Spices event by Julie, hosted at Surabhi's space this month.
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