Spinach

Spinach Biriyani| Palak Biriyani

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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!

 

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