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Hyderabadi Bagara Quinoa

Servings: 2 people
Cuisine: Indian
Course: Main Course
Time: 40 minutes
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Looking for gluten-free and nutrient-rich Indian recipes using millets? Try out Bagara Quinoa (tempered quinoa), my take on the popular Hyderabadi rice dish from the Indian state of Telangana. An easy-to-cook vegetarian alterative to the popular Hyderabadi kachchi dum biryani. A simple dish that is high on flavors.

Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 2 tbsp ghee (clarified butter)
  • Whole garam masala (see below)
  • 1 bay leaf
  • 1 tsp cumin seeds (jeera)
  • 1 medium onion sliced
  • 3-4 whole green chillies
  • 1 tbsp ginger garlic paste
  • 1 tsp salt or to taste
  • 1/2 cup chopped coriander leaves
  • 1/2 cup chopped mint leaves

Whole Garam Masala

  • 6 cloves
  • 10 peppercorns
  • 1" piece of cinnamon
  • 1 black cardamom
  • 5 green cardamoms
  • 1 star anise
  • 1 piece of mace

Instructions

  • Wash quinoa well 3-4 times as you would with rice. Drain well.
  • Heat ghee in a pan. Add the bay leaf, cumin seeds, and the whole garam masala. Saute until they release their aroma.
  • Add the sliced onions along with green chilies. Saute until translucent.
  • Add the ginger garlic paste and saute for a minute.
  • Now add the chopped coriander and mint leaves with salt. Cook for a minute or two.
  • Add the drained quinoa. Mix gently and saute it for a minute or two.
  • Add two cups of water. When the water starts to bubble, lower the heat to the minimum. Cover it with a lid and let it cook until the water almost dries up and the quinoa is done. It would take about 15-20 minutes.
  • When done, switch off the heat and let it rest for 10 minutes. Remove the lid and fluff up the quinoa.
  • The Hyderabadi Bagara Quinoa is ready to serve. Garnish with coriander and mint leaves. Serve hot with salan or raita.

Video


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This blog post is part of ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Dr. Preeti Chauhan.


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