Palak Biryani (Spinach Biryani) - Instant Pot

Palak Biryani recipe is a quick, healthy one-pot rice dish prepared with spinach loaded with proteins, fibers, carbs, and vitamins made in Instant Pot Pressure Cooker or Stovetop. It is known as Spinach Biryani in Hindi (Palak=Spinach).

It takes less than 30 min to prepare this palak rice recipe. It is perfect for lunchboxes and healthy for fussy kids who don’t eat green leaves.

Today I have shared how to make Palak/Spinach biryani in Instant Pot and Stovetop Pressure Cooker.

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 the dish even tastier.

You can make three more recipes with spinach and rice: Spinach Pulao/Spinach Rice, Spinach Khichdi, and 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, reduces cholesterol levels, and lessens the risk of heart disease.
• Spinach is important for skin, hair, and bone health.

Palak Biryani Ingredients

• Spinach: I have used organic baby spinach. You can also add vegetables of your choice like carrots, and green beans.
• Rice: Traditionally, long grain Basmati Rice is used for making biryani, and I have used white basmati rice for this recipe. You can also use sona masoori rice.
• Water: I have used 1.5 cups of water for every cup of Basmati rice to make this biryani in Instant Pot. Adjust water based on the type and quality of rice.
• Ghee: ghee adds extra flavor. If you are vegan, replace it with oil.
• Onion: I have sliced the onions lengthwise for this recipe.
• Tomato: finely chopped
• Green chilies: I have used Thai green chilies for the heat.
• Ginger and garlic: I have used a paste made from fresh ginger and garlic. You can also mince and add them.
• Herbs & spices: Used mint and coriander leaves for herbs, coriander powder, cumin powder, turmeric, and biryani masala (or garam masala) for dry spices.
• Whole Spices: Used bay leaf, cinnamon stick, cloves, cardamom, and fennel seeds.
• Lime Juice: Use fresh lime/lemon juice whenever possible.

How to Make Palak Biryani in Instant Pot

For Making Palak Puree

Rinse Palak (spinach leaves) well in water at least two times to remove salt or sand. I prefer buying pre-washed and organic spinach.

Add chopped palak, coriander leaves, pudina, and green chiles in a blender.

Add very little water and blend to a smooth paste and keep aside.

For Making Palak Biryani

Firstly, press SAUTE on Instant Pot. Next, add oil and once it’s hot, add whole spices and saute for 30 secs or till aromatic.

Then add sliced onions, ginger-garlic paste. Saute for 2-3 minutes until they turn soft and golden brown – stir regularly

Add tomatoes, dry spices like turmeric powder, coriander powder, jeera powder, biryani powder, and cook for 2 minutes or till tomatoes turn soft.

Next, add spinach puree, and let it boil for 1-2 minutes. To avoid BURN alert, ensure to Deglaze the bottom of the pot to remove any stuck bits.

Add rinsed Basmati Rice, water, salt, and give a stir. Adjust water appropriately.

Furthermore, close the lid on the pot. Set the pot to MANUAL/PRESSURE COOK button (High Pressure) and timer to 5 minutes.

After the pot beeps, Wait for Natural Pressure Release (NPR).

Lastly, remove the lid away from you, add lime juice, garnish with fried onion and cashews and mix well.

Palak or Spinach Biryani is ready. Serve with raita or plain yogurt

Stovetop Pressure Cooker Method

• 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.
• Then add sliced onions, and ginger-garlic paste. Saute for 2-3 minutes until they turn soft and golden brown – stir regularly. Add tomatoes, and dry spices like turmeric powder, coriander powder, jeera powder, biryani powder, and cook for 2 minutes or till tomatoes turn soft.
• Next, add spinach puree, and let it boil for 1-2 minutes.
• Then add rinsed basmati rice, water, salt, and give a stir. Adjust water appropriately.
• Close the lid, place a whistle, and cook for 2 whistles on medium flame.
• After 10 mins, add lime juice, garnish with fried onion and cashews, and mix well.
• Palak or Spinach Biryani is ready. Serve with Raita or plain yogurt.

Tips & Variations

• Garnishing with fried onions and cashews is purely optional.  Adding a few fried Paneer cubes also will taste great for the spinach biryani recipe.
• Grinding the spinach with some coriander leaves and mint leaves is for added flavor. If you don’t have them at home, don't worry, you can skip them. I always have dried mint powder at home, so when I don't have fresh mint, I replace it with dried mint powder.
• You can use ghee instead of oil, which makes it more rich and flavorful.
• You can skip onion and garlic in this recipe if you want to make a no onion - no garlic version.
• I used store-bought 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.
• You can replace 1 cup of water with 1 cup of full-fat coconut milk, which enhances palak biryani flavor.
• Since you adding water for grinding spinach puree so, adjust the water while making this palak rice recipe.
• If you don't have biryani masala powder, then add 1 teaspoon of garam masala powder.

Recipe FAQs

More Spinach Recipes

• Palak Paneer
• Spinach Dal
• Palak Paneer Paratha
• Creamy Spinach Pasta
• Spinach Tofu Curry
• Indian Creamed Spinach

More Veg Style Biryani Recipes

• Paneer Biryani
• Vegetable Biryani
• Potato Biryani
• Chole Biryani
• Soya Chunks Biryani
• Quinoa Biryani

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