SPINACH BIRYANI RECIPE |
JAYASHREE RECIPES
Spinach biryani is quick, healthy, one pot meal prepared with spinach, whole spices and basmati rice. Spinach is loaded with proteins, fibers, carbohydrates and minerals made in dum cook method. Spinach biryani also known as palak biryani in Hindi. Spinach biryani can be prepared under 1 our in dum cook method. 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. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.
RECIPE FOR SPINACH BIRYANI
Coarse : Lunch
Cuisine : Indian
Author : Jayashree
Prep Time : 10 min
Cook Time : 40 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
- 1 tbsp ghee
- 1 onion - thinly sliced
- 10 cashews
METHOD
- 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 smooth paste
- heat oil in a biryani pot
- temper with cumin seeds and bay leaf
- add thinly sliced onion
- saute well until the onions turn transparent
- 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 liquidated now the rice cooked almost to 60%-70%)
- now bring the flame to low, cover with aluminum foil and then cover with lid and then 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
- serve with raita
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
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