Palak Biryani Recipe | How to make Palak Biryani | Rice Varieties
Aromatic and easy biryani with Palak (Indian Spinach) and potatoes/aloo.
Calories:
Ingredients
- Seeraga samba rice/basmati rice - 1 cup
- Onion - 1 medium sized
- Potato - 1 medium sized
- Red chilli powder - ½ tsp
- Coriander powder - 1 tsp
- Garam masala - ½ tsp
- Water - 1.25 cups
- Salt - as required
To grind
- Palak leaves - 1 cup tightly packed
- Mint leaves - 1 handful
- Coriander leaves - ⅛ cup
- Green chillies - 2
- Ginger - 1 inch piece
- Garlic - 2 cloves
- Tomatoes - 1 medium sized
To temper
- Ghee - 2 tbsp
- Bay leaves - 1
- Cinnamon - ¼ inch piece
- Cloves - 2
- Elachi - 1
- Cumin seeds - ½ tsp
- Fennel seeds - ½ tsp
Instructions
Preparation
- Take palak leaves from the stem and wash it well in running water. Then chop them roughly. Chop potato into bite size pieces. Set aside. Wash the rice twice and soak it for 20 minutes.
- Grind tomatoes, ginger, garlic, Coriander leaves, mint leaves, green chillies along with chopped palak leaves to a smooth puree without adding any water. Keep it ready.
Method
- Heat a small pressure cooker with ghee and add bay leaves, cinnamon, cloves, elachi, cumin seeds and fennel seeds. Once cumin seeds Starts spluttering, add onions. Saute them nicely until golden brown.
- Once the onions becomes brown add tomato paste. Fry the paste until the raw smell of tomatoes and Palak leaves.Then add red chilli powder,coriander powder and garam masala. Mix them together and fry them for a minute.
- Now add the chopped potato pieces and mix them. Fry it for a minute. Now add the soaked rice to the palak gravy and mix well. Add required salt.
- Add water and bring it to a boil. Then close the lid of pressure cooker and cook everything in a medium flame for two whistles. Once the pressure releases, open the cooker and fluff the rice with a spoon slowly and top with ghee if required.
Nutrition
Serving: 3g