Thank you for filling out my Weeknight Simple poll! The recipe that won from the April batch, with a pretty decisive margin, is my quick stovetop ‘biryani’. So here it is.
PS: For those that signed up to my newsletter this past week, I launched a weeknight meal plan with 5 recipes/month for paid subscribers. See a preview of the March plan here and April plan here. Free subscribers get to choose which recipe they want to be sent out in my second monthly newsletter by taking a poll.
One Pot Quinoa Biryani w/ Paneer & Puy Lentils
Servings: 4
Ingredients:
½ cup French green lentils (Puy)[90g] , soaked for 2 hours, rinsed and drained
½ cup quinoa[90g] , rinsed well and drained
1 ½ Tbsp. + 1 Tbsp ghee, divided, or oil
1-inch cinnamon stick
1 bay leaf[ves]
2 clove(s)
1 large onion(s)[200g] , thinly sliced
2 Tbsp. grated ginger
2 Tbsp. minced garlic
¾ tsp. ground turmeric
½ tsp. freshly ground black pepper
1 tsp. ground cumin
1 ½ tsp. garam masala
1 lb. slender asparagus[450g] , sliced into 1-inch pieces or use green beans
5 oz carrot(s)[140g] , sliced into 1-inch slender pieces or use matchstick carrots
1 cup portobello or white mushrooms[96g] , sliced into 1-inch slender pieces
3/4 tsp + 3/4 tsp fine sea salt, divided
4 Tbsp. whole milk plain greek yogurt or dairy-free yogurt
6 oz paneer[168g] , cubed, or tofu (see Airfried or Baked Tofu recipe)
2 cups hot water[480ml]
½ cup roasted unsalted cashews[56g]
¼ cup finely chopped fresh cilantro (coriander), for garnish
Directions:
Step 1. Heat a large saucepan for which you have a lid over medium heat. When hot, add 1.5 Tbsp ghee, cinnamon stick, bay leaf and cloves and cook for a minute. Add onions and cook, stirring often, until they turn deep golden brown, 8-10 minutes. Remove half the onions and set them aside for garnish.
Step 2. Add ginger, garlic, turmeric, black pepper, cumin and garam masala and cook for about 30 seconds or until aromatic. Add another tbsp ghee to the saucepan and mix. Then turn up the heat to medium-high and add asparagus, carrots and mushrooms and 3/4 tsp salt. Mix well, then cook without disturbing for 2 minutes. Mix in Greek yogurt, then the paneer, and cook undisturbed for another 2-3 minutes or until any moisture has evaporated. The vegetables should still be a bit al dente. Reduce heat to medium.
Step 3. Add the quinoa, lentils, 3/4 tsp salt and hot water and mix well. Bring to a boil, then cover and cook until all the water is absorbed, 12-15 minutes. Turn off the heat and leave undisturbed for 10 minutes to continue cooking in the residual heat.
Step 4. Just before serving, fluff with a fork and garnish with remaining onions, cashews and cilantro. Serve with Greek yogurt for additional protein.
Cooking Notes:
If cooking in the Instant Pot, use sauté mode for steps 1 and 2. Reduce water to 1.25 cups (300ml) and cook at high pressure for 6 minutes, manually releasing pressure after 10 minutes.
Preheat the air-fryer to 400F/200C or oven to 450F/230C. Pat tofu dry and slice into 1-inch cubes. In a bowl or airtight container, drizzle Yondu seasoning or lemon juice over tofu and gently toss with clean hands to coat each piece. Marinate for at least 15 minutes (or overnight in an airtight container if not making immediately).
This looks amazing! Love the variety of spices you used