palak biryani

Palak biryani recipe With step by step photos – this recipe of spinach biryani is one easy biryani recipe. Gluten-free and vegan.

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 solutions for our meals. If someday you want to try authentic veg biryani then I suggest you to check this detailed recipe of Hyderabadi veg biryani.

palak biryani, spinach biryani

Coming back to this simple spinach biryani recipe. if you have spinach and want an easy as well as a satisfying meal, then do make this green palak biryani. Two more recipes you can make with rice and spinach combo are:

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.

palak biryani recipe

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.

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 of water. If you use 3.5 or 4 cups of 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.

How to make palak biryani

1. Rinse palak (spinach leaves) very well in water.

palak

2. Measure, rinse and chop 1 medium bunch of spinach leaves, 1 to 2 green chilies, ½ cup mint leaves, ½ cup coriander leaves and 5 to 6 almonds.

ingredients for palak biryani

3. In a blender, add the chopped spinach, mint, coriander, green chili and almonds.

making palak paste

4. Add ½ cup water and blend to a smooth paste.

palak paste

5. First rinse and then soak the rice for 30 minutes.

rinse the rice

6. Keep all the spice powders, whole spices and ginger-garlic paste ready for making spinach biryani.

ingredients for palak biryani

Making palak biryani

7. Heat 3 tablespoon oil or ghee in a thick bottom and deep pan or pot. Add 1 inch cinnamon, 1 small star anise (chakriphool), 2 green cardamoms, 1 to 2 black cardamoms, 2 to 3 cloves, 1 bay leaf and 1 pinch mace.

spices for palak biryani

8. Fry for some seconds or till the oil gets fragrant.

frying spices for palak biryani

9. Add 1 large sized sliced onion.

adding onions to pan for palak biryani

10. Saute and fry till they are browned. remove some of the fried onions for garnishing.

sauteing onions for palak biryani

11. Add 1 teaspoon ginger-garlic paste and stir well.

ginger-garlic paste for palak biryani

12. Add 1 pinch of hing (asafoetida).

hing for palak biryani

13. Saute for few seconds.

sauteing masala for palak biryani

14. Now add 1 medium-sized chopped tomato.

adding tomato for palak biryani

15. Fry till the tomatoes become soft for 2-3 minutes.

frying tomatoes for palak biryani

16. Keep on stirring so that the ingredients do not stick to the bottom of the pan. add the spinach puree and stir.

adding palak puree for palak biryani

17. Saute for 3-4 minutes.

cooking palak puree

18. Now add ¼ teaspoon red chili powder, ¼ teaspoon garam masala powder, ¼ teaspoon turmeric powder, ½ teaspoon cumin powder, 1 teaspoon fennel powder and 1 teaspoon coriander powder one by one and stir.

adding spices for palak biryani

19. Add salt as required.

salt for palak biryani

20. Stir and mix well.

mixing palak biryani mixture

21. Drain the soaked rice and add.

adding rice for palak biryani

22. Stir for 1-2 minutes.

cooking palak biryani

23. Pour 4 or 4.5 cups water.

water for palak biryani

24. Check the taste of the broth and if required add some more salt.

cooking palak biryani

25. Cover tightly with a lid and cook till the water is absorbed and the rice is cooked.

cooking palak biryani

26. Fluff the rice.

cooked palak biryani

Serve Palak biryani hot garnished with the fried onions and fried cashews with a side vegetable curry, raita, yogurt curry or some salad.

palak biryani
Few more biryani varieties

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

Palak Biryani

5 from 14 votes
Palak biryani is a lightly spiced, aromatic and easy spinach biryani.
spinach biryani recipe, palak biryani recipe
Author:Dassana Amit
Prep Time:30 mins
Cook Time:20 mins
Total Time:50 mins
Course:main course
Cuisine:indian
Servings (change the number to scale):4
(1 CUP = 250 ML)

INGREDIENTS

main ingredients

  • 2 cups basmati rice, soaked for 30 minutes
  • 1 large onion, sliced
  • 1 teaspoon ginger-garlic paste
  • 1 medium size tomato, chopped
  • 4 or 4.5 cups of water
  • 3 tablespoon oil or ghee
  • some fried cashews for garnishing (optional)
  • salt as required

whole spices

  • 1 inch cinnamon
  • 1 small star anise (chakriphool)
  • 2 green cardamoms
  • 1 or 2 black cardamoms
  • 2 to 3 cloves
  • 1 bay leaf tej patta
  • 1 pinch mace (jayitri or javitri)

dry spice powders

  • ¼ teaspoon red chili powder
  • ¼ teaspoon garam masala powder
  • ¼ teaspoon turmeric powder
  • ½ teaspoon cumin
  • 1 teaspoon fennel powder
  • 1 teaspoon coriander powder
  • 1 pinch asafoetida (hing) - optional

for making palak puree

  • 1 medium bunch of spinach
  • ½ cup mint leaves
  • ½ cup coriander leaves
  • 1 or 2 green chilies
  • 5 to 6 almonds

INSTRUCTIONS

making palak puree

  • Rinse the palak (spinach leaves) very well in water. 
  • Chop and keep aside. Rinse & chop the green chilies, mint and coriander leaves
  • In a blender, add the chopped spinach, mint, coriander, green chili and almonds.
  • Add 1/2 cup water and blend to a smooth paste.

making palak biryani

  • First rinse and then soak the rice. When the rice is soaking, prepare the spinach puree as mentioned above.
  • Heat oil in a thick bottom and deep pan or pot. Add all the whole spices.
  • 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.
  • Add the ginger-garlic paste and fry for some seconds. Now add hing and saute for few seconds.
  • Add the chopped tomatoes and fry till the tomatoes becomes soft for 2-3 minutes. 
  • Keep on stirring so that the ingredients do not stick to the bottom of the pan.
  • Add the spinach puree and stir. Saute for 3-4 minutes. Now all the dry spice powders one by one and stir.
  • Add salt as required. Drain the soaked rice and add. Stir for 1-2 minutes. Pour 4 or 4.5 cups water. 
  • Check the taste of the broth and if required add some more salt.
  • Cover tightly with a lid and cook till the water is absorbed and the rice is cooked. Fluff the rice.
  • Serve palak biryani hot garnished with the fried onions and fried cashews with a side vegetable curry, raita, yogurt curry or some salad.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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65 comments/reviews

  1. Big hit with my friends and family! Your website has helped me so much. I added some raisins since I love them in rice. Thank you for the delicious recipes. Namaste from USA

    • namaste cheyenne. thanks for the feedback on palak biryani and other recipes. raisins can be added in most rice dishes and they taste good too. welcome and happy cooking.

  2. Hi Dassanna,

    What is the approximate weight of the bunch of spinach you use? I’m in the USA and get spinach in bags.

    Thanks

    Michelle

  3. Amazing recipe. Came out perfect. Healthy and tasty. Please try out this recipe everyone, you won’t regret it 🙂5 stars

  4. I tried palak briyani yesterday for lunch .Came out verry well . Very tasty and aromatic .
    Thank you .5 stars

  5. Delicious dish, thanks a lot for the recipe. Not eating too much meat and have always loved Indian cuisine, your blog really helps me making nice veggie food!

  6. I must say….all your receipes are very easy to make and taste awesome…have tried spinach biryani and it tastes yummmm…5 stars

  7. Hey Dassana,
    I should say you are a life saver for people like me who are new to cooking and have none to guide.
    Thanks..your blog not only promises tasty food but informative cooking lessons too.
    Regards

  8. Hi I made this dish nd it’s very simple nd easy recipe thanks for sharing this recipe.5 stars

  9. Hello! I made this dish and it was so easy and quick. The results were amazing! One of my favorite biryanis and would love to have it again and again.
    Thanks for such a great recipe!5 stars

  10. Hi Dassana, If i wanna make something special for family, its always your recepies that i try and its always a great success…thank you so much for sharing the awesome receipes
    Prithy

  11. Great recipe! Thank you very much. I just made it and my husband and I enjoyed it completely. I slightly varied it used self-made Ras el hanout (because I was too lazy to prepare fresh Garam masala) and sweet peppers with some dried Jalapeno (because I realized too late that I am out of fresh chillies) – but it still worked out really delicious.
    I am a huge fan of Indian cuisine and similar meal (called “birjan” there) is also very popular in the country I am coming from, but it is made more plain (without many ingredients) – and in the oven!
    I loved it in my childhood and I just wanted to tell you that I love your recipe much more!5 stars

    • thanks irina for your sincere and honest feedback. i have heard of birjan, but never tried. inspite of the few variations you added, its good to know that the biryani came out good. do try some more indian recipes as well. happy cooking 🙂

  12. 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

  13. 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.5 stars

  14. 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!

  15. 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.
    Thanks5 stars

    • 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.

      • 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.
        Thanks5 stars

        • 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.

  16. 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.5 stars

  17. 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

    • 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.