palak biryani recipe | easy biryani recipe with spinach | easy palak biryani

palak biryani recipe with step by step photos – 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 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 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.

few more biryani recipes you may like are:

easy palak biryani

5 from 14 votes
Author:Dassana Amit
Prep Time:30 mins
Cook Time:20 mins
Total Time:50 mins
Course:main course
Servings (change the number to scale):4
spinach biryani recipe, palak biryani recipe
palak biryani recipe - lightly spiced, aromatic and easy spinach biryani recipe.

INGREDIENTS FOR easy palak biryani

(1 CUP = 250 ML)

main ingredients for palak biryani

  • 2 cups basmati rice, soaked for 30 minutes
  • 1 large onion, sliced
  • 1 teaspoon ginger-garlic paste (adrak lahsun ka 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 for palak biryani

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

dry spice powders for palak biryani

  • ¼ teaspoon red chili powder (lal mirch powder)
  • ¼ teaspoon garam masala powder
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon cumin (jeera powder)
  • 1 teaspoon fennel (saunf powder)
  • 1 teaspoon coriander powder (dhania powder)
  • 1 pinch asafoetida (hing) - optional

for making palak puree

  • 1 medium bunch of spinach (palak)
  • ½ cup mint leaves (pudina patta)
  • ½ cup coriander leaves (dhania patta)
  • 1 or 2 green chilies (hari mirch)
  • 5 to 6 almonds (badam)

HOW TO MAKE easy palak biryani

making palak puree for biryani

  • 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.
GOOD KARMAall our content & photos are copyright protected. a lot of time and effort is spent in researching, developing, testing and photographing recipes. please do not copy. as a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia

preparation to make easy palak biryani recipe

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

palak biryani recipe

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.

palak biryani recipe

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

palak biryani recipe

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

palak biryani recipe

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

palak biryani recipe

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

palak biryani recipe

making palak biryani

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

palak biryani recipe

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

palak biryani recipe

9. add 1 large sized sliced onion.

palak biryani recipe

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

palak biryani recipe

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

palak biryani recipe

12. add 1 pinch of hing (asafoetida).

palak biryani recipe

13. saute for few seconds.

palak biryani recipe

14. now add 1 medium sized chopped tomato.

palak biryani recipe

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

palak biryani recipe

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

palak biryani recipe

17. saute for 3-4 minutes.

palak biryani recipe

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.

palak biryani recipe

19. add salt as required.

palak biryani recipe

20. stir and mix well.

palak biryani recipe

21. drain the soaked rice and add.

palak biryani recipe

22. stir for 1-2 minutes.

palak biryani recipe

23. pour 4 or 4.5 cups water.

palak biryani recipe

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

palak biryani recipe

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

palak biryani recipe

26. fluff the rice.

palak biryani recipe

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

easy palak biryani recipe


Enter your Email Address

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to 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.

Comments are closed.

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.



  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.

  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

  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.