Spinach Biriyani| Palak Biriyani

Spinach biriyani or Palak Biriyani is a very easy to make one pot dish..You dont need to make any side dishes other than a simple Raita and pickle to go with.Its also one way you can include spinach in your little picky eater’s diet.

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 ghee(I used sunflower oil)
• some fried cashews for garnishing (optional)
• salt to taste

Whole Spices needed:

• 1 inch cinnamon
• 1 small star anise
• 3 cardamoms  slightly crushed
• 2-3 cloves
• 1 bay leaf
• a pinch of mace

Dry powders to be added:

• ¼ tsp red chili powder
• ¼ tsp garam masala powder
• ¼ tsp turmeric powder
• ½ tsp cumin
• 1 tsp fennel
• 1 tsp coriander powder
• a pinch of asafoetida

For the spinach puree:

• 1 medium bunch spinach (palak)
• ½ cup mint leaves
• ½ cup coriander leaves
• 1 or 2 green chilies
• 5-6 almonds or cashews

Directions:

To prepare Spinach Puree:

1. Rinse the palak/spinach leaves well. chop and keep aside. Rinse & chop the green chilies, mint and coriander leaves.
2. In a blender, add the chopped spinach, mint, coriander, green chilli and almonds.
3. Now 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.

1. Heat oil in a thick bottom and deep pan or pot. Add all the whole spices.
2. Fry for a few seconds and then  add the sliced onions & fry till they are browned. remove some of the fried onions for garnishing.
3. 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.
4. Keep on stirring so that the ingredients do not stick to the bottom of the pan.
5. Add the spinach puree and saute. for 3 to 4 minutes. Now all the dry spice powders one by one and saute.
6. Drain the soaked rice and add to this. Combine well and saute for 1-2 minutes. Pour 4 or 4.5 cups water. Add salt as needed.
7. Cover tightly with a lid and cook till the water is absorbed and the rice is cooked.
8. Fluff the rice gently with a fork and now garnish with fried onions and cashews.Serve hot with a pickle and Raita and Enjoy!