Palak Briyani
- Prep Time: 10minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Ingredients
Scale
- 1 cup Ponni rice
- 1 onion
- 1 tomato
- 2 teaspoons ginger-garlic paste
- 1.5 cups water
- 2 tablespoons oil or ghee
- Juice of half a lemon
For Palak Puree:
- 2–3 cups baby spinach or 1 medium bunch of spinach
- ¼ cup mint (pudina)
- ¼ cup coriander leaves
- 3 green chili
- Whole Spices:
- 1 inch cinnamon
- 2 cloves
- 2 green cardamom
- 1 small star anise (optional)
- 1 bay leaf
- 1 teaspoon fennel seeds
Dry Spices:
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder (haldi)
- ½ teaspoon cumin (jeera) powder
- 1 teaspoon biryani powder or garam masala powder
For Garnishing:
- 8–10 fried cashews
- 2 tablespoons fried onions (optional)
Instructions
- Rinse palak (spinach leaves) well in water at least two times to remove salt or sand. I prefer buying pre-washed and organic spinach.
- Heat a pressure cooker with oil on medium flame, Add oil and once it’s hot, add whole spices and saute for 30 secs or till aromatic.
- Then add sliced onions and ginger-garlic paste. Saute for 2-3 minutes until they turn soft and golden brown in color – stir regularly.
- Add tomatoes, and dry spices like turmeric powder, coriander powder, jeera powder, and biryani powder and cook for 2 minutes or till tomatoes turn soft.
- Next, add spinach puree, and let it boil for 1-2 minutes.
- Then add rinsed basmati rice, water, and salt, and give a stir. Adjust water appropriately.
- Close the lid place a whistle and cook for 2 whistles on medium flame.
- After 10 mins add lime juice, garnish with fried onion and cashews, and mix well.
- Spinach Biryani is ready. Serve with Raita or plain yogurt.