Palak Biryani | Spinach Biryani
Quick & easy biryani made with spinach.
Servings: 2
Ingredients
- 1 cup basmati rice
- 1 medium onion, thinly sliced
- 1 medium tomato, chopped
- 1 tsp grated ginger
- 1 tsp mined garlic
- 1.5 tsp coriander powder
- ½ tsp turmeric powder
- 1 tbsp whisked plain curd
- ½ cup coconut milk
- 1 cup water
- 2 tbsp oil
- 1 tsp cumin seeds
- 2 bay leaves
- 1 star anise
To grind
- 3 cloves
- 2 cardamom
- ½ inch cinnamon stick
- 2 to 3 green chili
- 1.5 cups fresh spinach
- ¼ cup mint leaves
- ½ cup coriander leaves
- ¼ cup water
Toppings
- fried onion
- fried cashew
- squeeze of lemon juice
Instructions
Soaking the rice -
- Wash the basmati rice about two to three times till the water runs clear. Soak them in enough water for 20 minutes. After 20 minutes drain all the water from the rice and set a side till we cook.
Freshly ground paste-
- While the rice is soaking, to a blender add cloves, cinnamon and cardamom. Pulse it few times. Now add spinach, mint, coriander leaves, green chili and little water. Blend it to a smooth paste.
Making the biryani in the instant pot
- Press the saute mode on your instant pot and heat the oil. Once the oil gets hot add the bay leaves, star anise and cumin seeds and saute for 30 seconds. Now add the sliced onion and saute till the onions turn soft and light brown. Add the ginger -garlic and saute for a minute.
- Add the chopped tomato and cook for 1-2 minutes or until mushy.
- Add the spinach puree and saute for 2 minutes. Now add the turmeric powder, garam masala, coriander powder and salt. Saute for a minute and cancel the saute mode.
- Wait for 30 seconds to one minute and add the whisked curd and mix.
- Add the coconut milk, water and rice. Mix it well to remove any thing stuck in the bottom of the pan. Its very important to do this step to avoid BURNT sign while cooking.
- Taste the water and if required adjust the salt.
- Close the lid and adjust the vent to the sealing position. Pressure cook on high for 6 to 7 minutes. After the instant pot beeps, wait for the pressure to release naturally.
- Open the lid and set a side for 5 minutes and fluff the rice.
- Serve the palak biryani topped with cashews and fried onion (optional). Serve with raita and a squeeze of lemon juice if required.
Making the biryani in the pressure cooker
- Follow the exact instructions as in the instant pot method, just pressure cook in medium flame for 2 whistles.
Making the biryani in the stove top
- Follow the exact instructions as in the instant pot method, but add 1.5 cups of water and cover the lid and cook on low till all the water is absorbed and the rice is done. Let rest for 15 minutes before fluffing the rice and serving.
Notes
The reason for more cooking time is - with the addition of coconut milk and spinach puree, rice needs more time to cook.