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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 simple dish that is high on flavors.
- 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
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Wash quinoa well 3-4 times as you would with rice. Drain well.
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Heat ghee in a pan. Add the bay leaf, cumin seeds, and the whole garam masala. Saute until they release their aroma.
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Add the sliced onions along with green chilies. Saute until translucent.
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Add the ginger garlic paste and saute for a minute.
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Now add the chopped coriander and mint leaves with salt. Cook for a minute or two.
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Add the drained quinoa. Mix gently and saute it for a minute or two.
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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.
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When done, switch off the heat and let it rest for 10 minutes. Remove the lid and fluff up the quinoa.
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The Hyderabadi Bagara Quinoa is ready to serve. Garnish with coriander and mint leaves. Serve hot with salan or raita.
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