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
