Quinoa Pulao Recipe- Fennel & Coconut Indian Rice Dish

Last Updated on 4 months by Neha Deshmukh

Quinoa Pulao Recipe – Fennel & Coconut Indian Rice Dish

Introduction

Hey everyone! I’m so excited to share this Quinoa Pulao recipe with you. It’s a little twist on the classic Indian pulao, swapping rice for quinoa, and honestly? It’s become a weeknight staple in my kitchen. I first made this when I was trying to incorporate more protein and whole grains into our meals, and the fragrant spices just had to be in a pulao! It’s comforting, flavorful, and surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

This Quinoa Pulao isn’t just healthy; it’s a flavour explosion! The subtle sweetness of coconut milk, the aromatic spices, and the fluffy quinoa create a dish that’s both satisfying and light. It’s a fantastic way to enjoy a taste of India with a nutritious boost. Plus, it’s ready in under 30 minutes – perfect for busy evenings.

Ingredients

Here’s what you’ll need to make this delicious Quinoa Pulao:

• 1.5 cups quinoa
• 2 cloves garlic
• 1 teaspoon fennel seeds
• 2 cardamom pods
• 0.5 inch cinnamon stick
• 1 inch ginger piece
• 3 green chillies
• 1 tablespoon coconut oil
• 2 bay leaves
• 1 star anise
• 1 cup onions
• 1 teaspoon salt
• 0.5 cup tomatoes
• 0.25 cup mint leaves
• 0.25 cup coriander leaves
• 4 cups mixed vegetables (carrots, beans, peas, corn, etc.)
• 1 cup coconut milk
• 1.5 cups water
• 1 lime juice

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Quinoa: This isn’t your average grain! It’s a complete protein and packed with nutrients. Make sure to rinse it well before cooking – more on that later!
• Coconut Oil: A South Indian cooking essential. It adds a lovely aroma and subtle sweetness. You can substitute with vegetable oil if needed, but coconut oil really elevates the flavour.
• Fennel Seeds: Don’t skip these! They have a beautiful anise-like flavour and are known for their digestive benefits. They’re commonly used in Bengali and South Indian cuisine.
• Bay Leaves & Star Anise: These aromatic spices are the backbone of many Indian dishes. They add depth and complexity to the pulao.
• Coconut Milk: Full-fat coconut milk gives the best creamy texture and flavour. But you can use light coconut milk to reduce the richness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the quinoa thoroughly under cold water. Soak it briefly (about 10 minutes) – this helps remove any bitterness.
2. Now, let’s make the masala paste. Blend the garlic, fennel seeds, cardamom pods, cinnamon stick, ginger, green chillies, and water into a smooth paste.
3. Heat the coconut oil in a pressure cooker over medium heat. Add the bay leaves and star anise, and sauté until fragrant (about 30 seconds).
4. Add the onions and salt. Cook until golden brown, stirring occasionally. Then, stir in the tomatoes and masala paste. Cook until the tomatoes soften and the oil starts to separate.
5. Mix in the chopped mint and coriander leaves. Add your favourite mixed vegetables (I love carrots, beans, peas, and corn!) and stir well to coat them in the masala.
6. Pour in the coconut milk and water. Bring the mixture to a boil, then add the drained quinoa and lime juice. Give it a good stir.
7. Close the pressure cooker lid and cook for 2 whistles (about 7-8 minutes). Let the pressure release naturally for about 20 minutes. Don’t force it open!
8. Once the pressure has released, fluff the pulao gently with a fork before serving.

Expert Tips

• Don’t skip rinsing the quinoa! It removes the saponins, which can make it taste bitter.
• Adjust the amount of green chillies to your spice preference.
• For a more intense flavour, dry roast the fennel seeds and cardamom pods for a few minutes before grinding.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Confirmation: Absolutely gluten-free!
• Spice Level Adjustment: For a milder flavour, use only 1-2 green chillies. For a spicier kick, add more or use hotter varieties.
• Festival Adaptation: This pulao is perfect for Navratri or Onam, as it’s vegetarian and uses seasonal vegetables. My family loves it during these festivals!

Serving Suggestions

This Quinoa Pulao is delicious on its own, but it’s even better with a side of raita (yogurt dip) or a simple egg curry. A papadum on the side adds a nice crunch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• Is quinoa a good substitute for rice in pulao? Absolutely! Quinoa adds a lovely texture and a boost of protein and nutrients.
• What vegetables work best in this quinoa pulao? You can use any vegetables you like! Carrots, beans, peas, corn, potatoes, and cauliflower all work well.
• Can I make this pulao ahead of time? Yes, you can! It actually tastes even better the next day.
• How do I adjust the spice level of this dish? Adjust the number of green chillies to control the heat.
• What is the best way to rinse quinoa before cooking? Place the quinoa in a fine-mesh sieve and rinse under cold water for a few minutes, until the water runs clear.
• Can I use a pot instead of a pressure cooker? Yes, you can! Cook the pulao in a heavy-bottomed pot over low heat, covered, for about 20-25 minutes, or until the quinoa is cooked through and the liquid is absorbed.