Palak Biryani (Spinach Biryani)

5 from 5 votes

Palak Biryani|Spinach Biryani is a quick, healthy one-pot meal loaded with proteins, fibers, carbs and vitamins all-in-one pot.

Course Main Course

Cuisine Indian, South Indian

Keyword biryani recipes, instant pot, palak biryani, palak recipes, spinach biryani, spinach recipes

Diet Gluten-Free, Vegan, Vegetarian

Method Instant Pot/Pressure Cooker, Stovetop

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 447kcal

Author Bhavana Patil

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.

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, let it boil for 1-2 minutes. Ensure to Deglaze the bottom of the pot to remove any stuck bits to avoid BURN alert.
Add rinsed basmati rice, water, salt, and give a stir. Adjust water appropriately.
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

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, ginger-garlic paste. Saute for 2-3 minutes until they turn soft and golden brown in color – 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, 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.
Spinach Biryani is ready. Serve with Raita or plain yogurt.

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.

Adding Fresh Herbs: Grinding the spinach with fresh herbs like 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.
Fried Onions: 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.
Adjust the water: Since you adding water for grinding spinach puree so, adjust the water while making this palak rice recipe.

Protein: Adding a few fried paneer or tofu cubes will taste great in the spinach biryani recipe.
Add Coconut Milk: You can substitute 1 cup of water with 1 cup of full-fat coconut milk, it enhances the palak biryani flavor.
No Biryani Masala: If you don't have biryani masala powder, then add 1 teaspoon of garam masala powder.
No Onion No Garlic: You can skip onion and garlic in this recipe if you want to make a no onion - no garlic version.
Use ghee: Use ghee instead of oil, to make it more rich and flavorful.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.