Palak Biryani|Spinach Biryani is a quick, healthy one-pot meal loaded with proteins, fibers, carbs and vitamins all-in-one pot .It is known as Spinach Biryani in Hindi (Palak=Spinach).Takes less than 30 min to prepare.It is perfect for lunch boxes and a healthy choice for fussy kids who don’t eat green leaves.
So, the next time you have some leftover palak in your refrigerator, you know what to do with it! .I learned this from my mom when she visited us in the USA ,we served this to our guests and it was a hit.You can also add coconut milk makes dish even more tastier.
Three more recipes you can make with spinach and rice are Spinach Pulao/Spinach Rice , Spinach Khichdi , Spinach Corn Rice
HEALTH BENEFITS OF SPINACH
- Spinach is a superfood. It is loaded with tons of nutrients, high levels of vitamins K and A, protein, iron and minerals.
- Spinach improves athletic performance, reduce cholesterol levels, and lessen the risk of heart disease.
- Spinach is important for skin, hair, and bone health.
WHAT KIND OF RICE IS USED IN BIRYANI
A classic biryani is made using basmati rice. This rice is thinner and longer than a traditional rice.I prefer Daawat Traditional Basmati Rice or Tilda Legendary Rice, Pure Original Basmati brands.
WHAT TO SERVE WITH SPINACH BIRYANI?
Spinach Biryani can be served with any kurma or also just serve this with a side of yogurt or raita.
CHECKOUT MORE VEG STYLE BIRYANI
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Palak Biryani|Spinach Biryani is a quick, healthy one-pot meal loaded with proteins, fibers, carbs and vitamins all-in-one pot.
- 2 cups Basmati Rice
- 1 large Onion ,thinly sliced
- 1 large Tomato ,finely chopped
- 1 tablespoon Ginger-garlic paste
- 3 cups Water
- 2 tablespoon Oil
- Juice of half lemon
- 3 cups Spinach or 1 large bunch of spinach
- 1/2 cup Mint (pudina)
- 1/2 cup Cilantro (Coriander leaves)
- 3 Green chillies
- 1 inch Cinnamon
- 4 Cloves
- 3 Green Cardamom
- 1 small Star Anise
- 2 Bay leaf
- 1 teaspoon Fennel Seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder (haldi)
- 1/2 teaspoon cumin powder
- 1 teaspoon biryani powder or garam masala powder
- 8-10 fried cashews for garnishing
- 2 tablespoon fried onions (optional)
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Rinse Palak (spinach leaves) well in water atleast 2 times to remove salt or sand.I prefer buying pre-washed and organic spinach.
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In a blender ,add chopped palak ,coriander leaves ,pudina ,green chilles .
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Add very little water and blend to a smooth paste and keep aside.
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Press SAUTE mode on Instant Pot. Add oil and once it’s hot, add whole spices and saute for 30 secs or till aromatic.
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Then add sliced onions, ginger-garlic paste .Saute for 2-3 minutes until they turn soft and golden brown in color – stir regularly
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Add tomatoes and cook for 2 minutes or till tomatoes turn soft.
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Next add spinach puree ,let it boil for 1-2 minutes.Now add dry spices one by one and stir well.
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Add rinsed Basmati Rice, water, salt and give a stir .Adjust water appropriately.
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Close the lid on the pot, and turn valve from VENTING to SEALING positio
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Press CANCEL button on Instant Pot.Set the pot to MANUAL/PRESSURE COOK button (High Pressure) and set timer to 5 minutes
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Wait for Natural Pressure Release(NPR).BE CAREFUL OF THE HOT STEAM
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Remove lid away from you, add lime juice ,garnish with fried onion and cashews and Mix well
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Palak or Spinach Biryani is ready.Serve with Raita or plain yogurt
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Heat a pressure cooker with oil on medium flame, Add oil and once it’s hot, add whole spices and saute for 30 secs or till aromatic.
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Then add sliced onions, ginger-garlic paste .Saute for 2-3 minutes until they turn soft and golden brown in color – stir regularly.Add tomatoes and cook for 2 minutes or till tomatoes turn soft.
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Next add spinach puree ,let it boil for 1-2 minutes.Now add dry spices one by one and stir well.
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Add rinsed Basmati Rice, water, salt and give a stir .Adjust water appropriately.
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Close the lid place a whistle and cook for 2 whistles on medium flame.
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After 10 mins add lime juice ,garnish with fried onion and cashews and Mix well.
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Palak or Spinach Biryani is ready.Serve with Raita or plain yogurt.
1.Garnishing with fried onions and cashews are purely optional. Adding few fried Paneer cubes also will taste great.
2.Grinding the spinach with some coriander leaves and mint leaves is for added flavor. If you don’t have at home, dont worry you can skip them.I always have dried mint powder at home, so when i dont have fresh mint replace with dried mint powder.
3.You can ghee instead of oil, makes it more rich and flavorful.
4.If you want to make no onion – no garlic version ,you can skip onion and garlic in this recipe.
5.I used store brought fried onions for this recipe but you can easily make them at home.Deep fry thinly sliced onion in hot oil until golden. Drain excess oil by placing them on a paper towel.
6.You can replace 1 cup of water with 1 cup of full fat coconut milk, enhances palak biryani flavor.
7.Since you adding water for grinding spinach puree so adjust water while making biryani.
8.If you dont have biryani masala powder then add 1 teaspoon of garam masala powder.
9.I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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