Spinach Biryani Recipe | Palak Biryani Recipe - Startup Cooking

 SPINACH BIRYANI RECIPE | PALAK BIRYANI RECIPE - STARTUP COOKING

Spinach Biryani is a quick, healthy, one pot meal prepared with spinach which is loaded with proteins, fibers, carbohydrates and minerals made in dum cook method. We can also make this biryani in instant pot or pressure cooker. Spinach Biryani also known as Palak Biryani in Hindi.

I usually makes this biryani for my husband, because he is vegan. My sister in law cooks the best spinach biryani with coconut milk which makes it even more flavorful and tastier. I followed her recipe here and hope everyone enjoys this recipe.

Spinach biryani can be prepared under 1 hour in dum cook method. If you choose pressure cooker method, cook this biryani in 30 minutes. This recipe is perfect for lunch boxes and its a great choice for fussy kids who don't eat green leaves. Spinach Biryani goes well with raita or any brinjal gravy. Its one of the traditional recipe, which is perfect for special occasions, festivals, pot lucks or any get-together.

check my collection of Indian rice recipes 

Palak biryani is tasty, flavorful and healthy recipe that everyone should try. Follow my step by step photo recipe to prepare Spinach Biryani Recipe. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

Try my other Biryani Recipes

• veg dum biryani
• Chettinad mushroom biryani
• Egg Biryani
• Ambur mutton biryani
• bhai Veetu chicken biryani

RECIPE FOR PALAK BIRYANI

Coarse        : Lunch

Cuisine       : Indian

Author        : Jayashree Karthik

Prep Time   : 10 min

Cook Time  : 40 min

Total Time   : 50 min

INGREDIENTS

To Grind

• 4 cloves

• 1 inch cinnamon stick

• 2 cardamom pods

• 1/2 cup mint leaves

• 1/2 cup coriander leaves

• 2 cup spinach/palak leaves

• 5 green chilli

For Biryani

• 2 tbsp oil

• 1/2 tsp cumin seeds

• 1 bay leaf

• 1 large onion - thinly sliced

• 1 tbsp ginger garlic paste

• 1 small tomato - chopped

• 1/4 tsp turmeric powder

• 2 cup basmati rice

• 3 cup coconut milk - diluted

• 1 cup water

For Garnish (optional)

• 1 tbsp ghee

• 1 onion - thinly sliced

• 10-15 cashews

more spinach recipes

• spinach soup
• spinach pakoda
• spinach paratha
• palak paneer
• spinach biryani
• potato spinach gravy
• potato spinach paratha
• Spinach masiyal
• Spinach corn rice
• Spinach poriyal
• Hara Bhara Kabab
• Lasooni palak khichdi

PROCEDURE

• soak basmati rice in enough water for 30 minutes

• roughly grind the cloves, cinnamon stick and cardamom pods in a mixer grinder

• into the grinder, add mint leaves, coriander leaves, spinach leaves and green chilli

• add little water and grind to a fine paste, keep aside

• heat oil in a biryani pot

• temper with cumin seeds and bay leaf

• add thinly sliced onion

• saute well until the onions turn translucent

• add ginger garlic paste and saute well until the raw smell goes

• add chopped tomato and cook till soft

• add ground paste along with turmeric powder

• mix well

• cook on medium flame for 5-6 minutes or till the raw smell goes

• add 3 cup coconut milk, 1 cup water and salt

• mix well

• add soaked basmati rice and mix well

• boil the rice over high flame for 3-4 minutes (the rice will drink most of the liquid and now the rice cooked almost to 60%-70%)

• now bring the flame to low, cover with aluminum foil and then cover with lid, dum cook for 15 minutes

• switch off the flame and then rest the biryani pot for another 15 minutes

• in the meanwhile, heat ghee in a pan

• deep fry the onions and cashews until golden brown

• garnish over spinach biryani, this step is totally optional, but recommended

• delicious spinach biryani ready to be served with raita or eggplant gravy

more biryani recipes

NOTES

• use fresh coconut milk for delicious taste
• adding fried onions and cashews gives a nice flavor and crunch to each bite
• for 2 cup basmati rice, we need 4 cups liquid

Palak Biryani With Step By Step Photo Recipe

soak basmati rice in water for 30 minutes

add cloves, cinnamon stick and cardamom pods in mixer grinder

roughly grind the spices

add mint leaves and coriander leaves

add spinach leaves and green chilli

add little water and grind to a fine paste

heat oil in a biryani pot, temper with cumin seeds and bay leaf

add thinly sliced onion

saute well until it turns translucent and then add ginger garlic paste

saute well until the raw smell goes, then add chopped tomato

cook well until it turn mushy

add ground paste and turmeric powder

mix well and cook for 5-6 minutes

masala cooked well

add coconut milk and water

add salt

mix well

bring the mixture to boil

add soaked basmati rice

mix well and cook in high flame for 3-4 minutes

60%-70% of rice cooked

mix well, keep the flame to low

cover with aluminum foil and then cover lid, cook on low flame for 15 minutes, then switch off the flame, rest the biryani pot for another 15 minutes

Spinach biryani ready

for garnish, heat a tbsp of ghee in a pan

add thinly sliced onion

fry the onions until golden brown then add cashews

fry until golden brown

garnish over spinach biryani 

Spinach Biryani / Palak Biryani

serve with Raita or brinjal gravy