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Palak or spinach Biryani served in a bowl with raita on the side
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5 from 4 votes

Palak Biryani (Spinach Biryani)

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 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Calories 447kcal
Author Bhavana Patil

Ingredients

Measuring cup (1 cup = 250 ml)

    Main Ingredients

    • 1 cup basmati rice rinsed
    • 1 medium onion thinly sliced
    • 1 medium tomato finely chopped
    • 2 teaspoon ginger-garlic paste
    • 1.5 cups water
    • 2 tablespoon oil or ghee
    • juice of half lemon

    For Palak Puree

    • 2-3 cups baby spinach or 1 medium bunch of spinach
    • ¼ cup mint (pudina)
    • ¼ cup coriander leaves
    • 3 green chilies

    Whole Spices

    Dry Spices

    For Garnishing

    • 8-10 fried cashews for garnishing
    • 2 tablespoon fried onions (optional)

    Instructions

    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.
      step to blend spinach cilantro pudina into a smooth paste collage

    Instant Pot Method:

    • 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
      step to saute the whole spices and onions in instant pot collage
    • 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.
      step to cook tomato and spinach puree for palak rice recipe collage
    • Add rinsed basmati rice, water, salt, and give a stir. Adjust water appropriately.
      step to add rinsed rice and water and pressure cook collage
    • 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 biryani in instant pot insert
    • Palak or Spinach Biryani is ready. Serve with raita or plain yogurt
      Palak or spinach Biryani served in a bowl with raita on the side

    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, 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.

    Notes

    I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.
    1. Garnishing with fried onions and cashews is purely optional.  Adding a few fried Paneer cubes also will taste great for the spinach biryani recipe.
    2. 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 replace it with dried mint powder.
    3. You can use ghee instead of oil, which 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, which enhances palak biryani flavor.
    7. Since you adding water for grinding spinach puree so adjust water while making this palak rice recipe.
    8. If you don't have biryani masala powder then add 1 teaspoon of garam masala powder.
     
    Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 447kcal | Carbohydrates: 83g | Protein: 8g | Fat: 11g | Cholesterol: 0mg | Sodium: 34mg | Potassium: 401mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2840IU | Vitamin C: 13mg | Calcium: 76mg | Iron: 3mg