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Palak Biryani
Palak biryani is a lightly spiced, aromatic and easy spinach biryani. A one pot palak biryani that tastes great paired with a veggie salad or raita.
Prep Time
30
minutes
mins
Cook Time
20
minutes
mins
Total Time
50
minutes
mins
Course:
Main Course
Cuisine:
Indian
Diet:
Vegan, Vegetarian
Difficulty Level:
Moderate
Servings:
4
Calories:
493
kcal
Author:
Dassana Amit
Ingredients
Main ingredients
2
cups
basmati rice
- soaked for 30 minutes
1
onion
(large) - thinly sliced
1
teaspoon
Ginger Garlic Paste
1
tomato
(medium-sized) - chopped
3.5 to 4
cups
water
or as required
3
tablespoons
oil
12 to 15
fried cashews
(optional), for garnish
salt
as required
Whole spices
1
inch
cinnamon
1
star anise
(small-sized) - optional
2
green cardamoms
1 or 2
black cardamoms
2 to 3
cloves
1
tej patta
(medium-sized)
1 to 2
strands
mace
Ground spice powders
¼
teaspoon
red chili powder
¼
teaspoon
Garam Masala
¼
teaspoon
turmeric powder
(ground turmeric)
½
teaspoon
cumin
1
teaspoon
fennel powder
(ground fennel)
1
teaspoon
Coriander Powder
(ground coriander)
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
US Customary
-
Metric
Instructions
Making palak puree
Rinse the palak (spinach leaves) very well in water.
Chop and keep aside. Rinse and chop the green chilies, mint leaves and coriander leaves
In a blender, add the chopped spinach leaves, mint leaves, coriander leaves, green chili and almonds.
Add ½ cup water and blend to a smooth paste.
Sautéing onions
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 and fry till they are browned stirring often. 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.
Sautéing tomatoes and spinach puree
Add the chopped tomatoes and sauté till the tomatoes becomes soft for 2 to 3 minutes.
Keep on stirring so that the ingredients do not stick to the bottom of the pan.
Add the spinach puree and stir. Sauté for 3 to 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 to 2 minutes. Pour 3.5 or 4 cups water.
Check the taste of the broth and if required add some more salt.
Cooking palak biryani
Cover tightly with a lid and cook till the water is absorbed and the rice is tender and fluffy. Fluff the rice.
Serve palak biryani hot or warm garnished with the fried onions and fried cashews with a side vegetable curry, raita, yogurt curry or some salad.
You can also garnish with herbs like coriander (cilantro) or mint leaves.
Nutrition
Calories:
493
kcal
|
Carbohydrates:
86
g
|
Protein:
9
g
|
Fat:
13
g
|
Saturated Fat:
1
g
|
Sodium:
458
mg
|
Potassium:
536
mg
|
Fiber:
6
g
|
Sugar:
3
g
|
Vitamin A:
4195
IU
|
Vitamin B1 (Thiamine):
1
mg
|
Vitamin B2 (Riboflavin):
1
mg
|
Vitamin B3 (Niacin):
2
mg
|
Vitamin B6:
1
mg
|
Vitamin C:
24
mg
|
Vitamin E:
6
mg
|
Vitamin K:
191
µg
|
Calcium:
123
mg
|
Vitamin B9 (Folate):
99
µg
|
Iron:
3
mg
|
Magnesium:
80
mg
|
Phosphorus:
162
mg
|
Zinc:
2
mg