palak biryani recipe, how to make palak biryani | easy biryani recipe

palak biryani

this recipe of palak biryani is one easy biryani recipe. usually making biryani is a very elaborate and time consuming task. although it is worth the time but many times we don’t have so much time and we look for easy solution for our meals. if some day you want to try authentic veg biryani then i suggest you to try this elaborate recipe of hyderabadi veg biryani.

coming back to this simple biryani recipe… if you have spinach and want an easy as well as satisfying meal, then do make this green palak biryani.

pair the palak biryani with a boondi raita or just kachumber (side salad), pickle and papad and you have one complete meal. you can also have the biryani with some plain yogurt.

there are no layers in this method and you don’t have to cook two or three things. the spinach is pureed and then cooked with the onion, tomatoes, spices along with the rice. easy and a quick biryani recipe unlike the regular biryanis.

easy palak biryani

i have also added almonds in the spinach puree just to give a creamy and smooth touch. the spinach blends very well with the aroma and flavors of the other ingredients resulting in a delicious biryani.

i have slightly overcooked the rice. i used 4.5 cups water. if you use 3.5 or 4 cups water (depending on the quality of rice), you will get separate grains of rice. just make sure that you cover the pan tightly with the lid while cooking the rice.

palak biryani

if you are looking for similar recipes then do check palak khichdivegetable biryani, mushroom biryani, kerala biryanipalak paneer and aloo palak.

palak biryani recipe details below:

5.0 from 5 reviews
palak biryani recipe
 
Prep time
Cook time
Total time
 
palak biryani recipe - lightly spiced, aromatic and easy spinach biryani.
Author:
Recipe type: indian
Cuisine: main
Serves: 4
Ingredients
main ingredients:
  • 2 cups basmati rice soaked for 30 minutes
  • 1 large onion, sliced
  • 1 tsp ginger-garlic paste (adrak lahsun ka paste)
  • 1 medium size tomato, chopped
  • 4 or 4.5 cups of water
  • 3 tbsp oil or ghee
  • some fried cashews for garnishing (optional)
  • salt as required
whole spices:
  • 1 inch cinnamon (dal chini)
  • 1 small star anise (chakriphool)
  • 2 green cardamoms (hari elaichi or choti elaichi)
  • 1 or 2 black cardamoms (badi elaichi)
  • 2-3 cloves (laung)
  • 1 bay leaf (tej patta)
  • a pinch of mace (jayitri or javitri)
dry spice powders
  • ¼ tsp red chili powder (lal mirch powder)
  • ¼ tsp garam masala powder
  • ¼ tsp turmeric powder (haldi)
  • ½ tsp cumin (jeera powder)
  • 1 tsp fennel (saunf powder)
  • 1 tsp coriander powder (dhania powder)
  • a pinch of asafoetida/hing (optional)
for the spinach puree:
  • 1 medium bunch spinach (palak)
  • ½ cup mint leaves (pudina patta)
  • ½ cup coriander leaves (dhania patta)
  • 1 or 2 green chilies (hari mirch)
  • 5-6 almonds (badam)
Instructions
preparing the 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 chili and almonds.
  3. add ½ cup water and blend to a smooth paste.
preparing the biryani:
  1. first rinse and then soak the rice. when the rice is soaking, prepare the spinach puree as mentioned above.
  2. heat oil in a thick bottom and deep pan or pot. add all the whole spices.
  3. fry for some seconds or till the oil gets fragrant. add the sliced onions & fry till they are browned. remove some of the fried onions for garnishing.
  4. 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.
  5. keep on stirring so that the ingredients do not stick to the bottom of the pan.
  6. add the spinach puree and stir. saute for 3-4 minutes. now all the dry spice powders one by one and stir.
  7. drain the soaked rice and add. stir for 1-2 minutes. pour 4 or 4.5 cups water. add salt and stir.
  8. check the taste of the broth and if required add some more salt.
  9. cover tightly with a lid and cook till the water is absorbed and the rice is cooked.
  10. fluff the rice.
  11. serve palak biryani hot garnished with the fried onions and fried cashews with a side vegetable curry, raita, yogurt curry or some salad.



{ 27 Responses }

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe:  

  1. Sharon says

    The above recipe made with spinach biryani is awesome, however I’m hoping you can help me with another enquiry. I remember when I was young we used to be served an Indian snack and am hoping if I describe it you can tell me how to make it. I think that the insert or filling was made from either spinach or banana leaves or something green, am not too sure. It was always delivered in a tunnel form or log type style and this was cut into slices (discs) and placed between two round discs of Paratha. My mum called it “puri-Partha” and is definitely not the ones shown when googled. So from the side it looked like dough, the green filling and dough again. We always squeezed lemon onto the green part as this enhanced the flavour. Please bear with me and try to find this recipe as I would really like to make it. Cheers Sharon

  2. Jess says

    Finger licking good! have made it several times and got lovely compliments every time. I did not change a thing.. It was beautiful as it is. Thank you.

  3. Tara says

    Delicious and easy!! Have never made/eaten this before so was excited to try it. Added one chopped potato and abt 1 tsp of biryani pulav masala for more flavor and did it in the pressure cooker for one whistle on medium high. Turned out great! Filling and perfect for a cold day with raita and achar on the side! Thanks for sharing! Will definitely be making this again!

  4. Geeta says

    The biriyani was delicious but it was stuck a little to the bottom of the pan and kind of lumped together even though I used 31/2 cups water. Any suggestions ? I used about
    1 1/2 cups of puréed spinach. Not sure if that made it like that.
    Thanks

    • says

      in the recipe i have used 4.5 cups water. since you say the rice had got lumped, it means the rice got overcooked and hence also got stuck. in fact you have used a total of 5 cups of liquid which is a bit extra. it also depends on the pan size & type and the heat source. for 2 cups of soaked rice 4 cups of water is fine to get separate grains. also the pan should be tightly covered so that no steam passes out.

      • geeta says

        Hi Dassana
        Ive made this reciepe a few times and it turns out delicious after I adjusted the water. Can you tell me if I wanted to make this for 20 people should I just add all the ingredients 5 times or will I need less.
        Thanks

        • says

          no. for 20 people the ingredients will be have to adjusted. they cannot be proportionally increased. you will have to eye ball the ingredients when making on a large scale.

  5. Tintu says

    Hi Dassana,

    Thanks for sharing this recipe. This is really easy. I made it 3 times in one month. It was a hit. Some of my friends are asking to send this recipe.

  6. suhani says

    hi..dassana..i made this biryani and relished it all by myslf..i had to make another batch for my hubby..too yummy..but the color was not exactly the same as urs

    • says

      hi suhani
      thanks for the positive feedback.
      the color changes… depends upon the pan you use or spinach variety.
      if you want to preserve the nice green color then you blanch the spinach in 2-3 minutes in hot water. remove them and add them to ice cold water and then you blend and grind with remaining ingredients.