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Palak Briyani

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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.

 

Find it online: https://rettaikili.in/palak-briyani/