palak biryani recipe
Recipe type: easy recipes spl
palak biryani recipe – lightly spiced, aromatic and easy spinach biryani.
- main ingredients:
- 2 cups basmati rice soaked for 30 minutes
- 1 large onion, sliced
- 1 tsp ginger-garlic paste
- 1 medium size tomato, chopped
- 4 or 4.5 cups of water
- 3 tbsp oil or ghee
- some fried cashews for garnishing (optional)
- salt as required
- whole spices:
- 1 inch cinnamon
- 1 small star anise
- 2 green cardamoms
- 1 or 2 black cardamoms
- 2-3 cloves
- 1 bay leaf
- a pinch of mace
- dry spice powders
- ¼ tsp red chili powder
- ¼ tsp garam masala powder
- ¼ tsp turmeric powder/haldi
- ½ tsp cumin/jeera powder
- 1 tsp fennel/saunf powder
- 1 tsp coriander powder/dhania powder
- a pinch of asafoetida/hing (optional)
- for the spinach puree:
- 1 medium bunch spinach/palak
- ½ cup mint leaves/pudina
- ½ cup coriander leaves/dhania
- 1 or 2 green chilies/hari mirch
- 5-6 almonds/badam
- preparing the spinach puree:
- rinse the palak/spinach leaves well. chop and keep aside. rinse & chop the green chilies, mint and coriander leaves
- in a blender, add the chopped spinach, mint, coriander, green chili and almonds.
- add ½ cup water and blend to a smooth paste.
- preparing the biryani:
- first rinse and then soak the rice. when the rice is soaking, prepare the spinach puree as mentioned above.
- heat oil in a thick bottom and deep pan or pot. add all the whole spices.
- fry for some seconds or till the oil gets fragrant. add the sliced onions & fry till they are browned. remove some of the fried onions for garnishing.
- add the ginger-garlic paste and fry for some seconds. now add the chopped tomatoes and fry till the tomatoes becomes soft for 2-3 minutes.
- keep on stirring so that the ingredients do not stick to the bottom of the pan.
- add the spinach puree and stir. saute for 3-4 minutes. now all the dry spice powders one by one and stir.
- drain the soaked rice and add. stir for 1-2 minutes. pour 4 or 4.5 cups water. add salt and stir.
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- cover tightly with a lid and cook till the water is absorbed and the rice is cooked.
- fluff the rice.
- serve palak biryani hot garnished with the fried onions and fried cashews with a side vegetable curry, raita, yogurt curry or some salad.