spinach biryani recipe, palak biryani recipe
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5 from 14 votes

easy palak biryani

palak biryani recipe - lightly spiced, aromatic and easy spinach biryani recipe.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: main course
Cuisine: indian
Servings: 4
Author: Dassana Amit


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)


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.