A biryani may be one of the most indulgent Indian foods, but it can easily be transformed into a super-healthy– and decadently delicious– weeknight dish. This vegan Quinoa Biryani with Kala Chana has all the flavor of a traditional vegetable biryani because it has the same spices and flavor building blocks. And it comes together just as quickly. The quinoa biryani is even healthier, though, because it combines two of the healthiest ingredients in the pantry: quinoa and kala chana, or black chickpeas. Both are loaded with fiber and protein.
Why use quinoa for biryani
A classic biryani is made with rice, more specifically long-grain white basmati rice, which makes a biryani more aromatic and delicious. Rice is a healthy food, and basmati rice especially has a lower glycemic index than other varieties of rice. Even so, it lacks fiber. Quinoa is a healthier alternative to the rice and we make it just as aromatic by simmering it with spices before adding it to the quinoa sauce. You can use any variety of quinoa in this quinoa biryani recipe, including the beige version most commonly found in stores, the black variety and the red variety. Keep in mind that black quinoa and red quinoa do need longer to cook, so you will have to adjust the cooking time accordingly, by about five minutes more. The beige quinoa, which I used, needs 12 minutes of simmering after the water has come to a boil. You can use regular chickpeas in this recipe, but kala chana or black chickpeas have more fiber and protein than regular chickpeas, and they also have more antioxidants and minerals. I use them in this quinoa biryani because they hold their shape better and are chewier, which adds delicious texture without the need for meat or a processed meat substitute.
Why you will love this quinoa biryani
Delicious. Taking rice out of this biryani recipe does not mean there is any compromise in flavor. This quinoa biryani is as delicious as any biryani you have eaten or will eat. Nutritious. The biryani uses hardly any oil and the chickpea and quinoa make a delicious combination that also adds loads of fiber and heart-healthy protein to your diet. You can skip the tiny amount of oil if you are oil-free. Easy to make. If you have the kala chana cooked and ready, it should take you no more than 30 minutes to make this recipe. Allergy friendly. This is a terrific biryani recipe for anyone who doesn’t want to include any processed vegan foods or meats in their diet. The biryani is also soy-free and gluten-free and it can be nut-free if you use nut-free vegan yogurt.
How to make quinoa biryani
Serving suggestions
With vegan cucumber raita, poppadum or pickles, like a lime pickle. With mirch ka salan, a Hyderabadi style curry of green peppers in a peanut sauce, or baghare baingan. In Hyderabad, biryani is often eaten with this curry. With kachumber, an Indian style tomato and onion salad. With mint chutney. With a cooling glass of vegan mango lassi.
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