Palak Biryani
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
4
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Calories
493 kcal
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Course
Main Course
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Cuisine
Indian
Palak Biryani
Description
Palak Biryani combines soaked basmati rice with a vibrant green spinach puree made from fresh spinach leaves mixed with mint, coriander, chili, and almonds. The rice is cooked alongside whole spices like cinnamon, star anise, cardamom, cloves, tej patta, and mace, all toasted briefly in oil to infuse the cooking fat with fragrance. Ground spices including chili powder, garam masala, turmeric, cumin, fennel, coriander powder, and optional asafoetida contribute complexity without overpowering the spinach's flavor.
The method begins with sautéing thinly sliced onions until browned and setting some aside for garnish. Ginger-garlic paste and hing are added to build depth. Tomatoes are softened before introducing the spinach puree. The rice is then added, and water poured to cook through by absorption. The biryani is finished with fried cashews for a nutty crunch if desired.
This palak biryani is a wholesome vegetarian option balancing fresh greens with warming spices and fragrant rice. It can be served as a main course with yogurt or raita, or alongside lighter dishes for a complete meal.
Ingredients
Main ingredients
- 2 cups basmati rice - soaked for 30 minutes
- 1 onion (large) - thinly sliced
- 1 teaspoon ginger garlic paste
- 1 tomato (medium-sized) - chopped
- 3.5 to 4 cups water or as required
- 3 tablespoons neutral cooking oil generic cooking oil
- 12 to 15 cashews optional), for garnish, fried
- salt as required
Whole spices
- 1 inch cinnamon
- 1 star anise (small-sized) - optional
- 2 green cardamom
- 1 or 2 black cardamom
- 2 to 3 cloves
- 1 tej patta (medium-sized)
- 1 to 2 trands mace
Ground spice powders
- ¼ teaspoon red chili powder
- ¼ teaspoon garam masala
- ¼ teaspoon turmeric powder (ground turmeric)
- ½ teaspoon cumin
- 1 teaspoon fennel powder (ground fennel)
- 1 teaspoon coriander powder (ground coriander)
- 1 pinch asafoetida (hing) - optional
For making palak puree
- 1 spinach medium bunch
- ½ cup mint leaves
- ½ cup Coriander leaves
- 1 or 2 green chilies
- 5 to 6 almonds
Instructions
Making palak puree
- Rinse the palak (spinach leaves) very well in water.
- Chop and keep aside. Rinse and chop the green chilies, mint leaves and coriander leaves
- In a blender, add the chopped spinach leaves, mint leaves, coriander leaves, green chili and almonds.
- Add ½ cup water and blend to a smooth paste.
Sautéing onions
- First rinse and then soak the rice. When the rice is soaking, prepare the spinach puree as mentioned above.
- Heat oil in a thick bottom and deep pan or pot. Add all the whole spices.
- Fry for some seconds or till the oil gets fragrant.
- Add the sliced onions and fry till they are browned stirring often. Remove some of the fried onions for garnishing.
- Add the ginger-garlic paste and fry for some seconds. Now add hing and saute for few seconds.
Sautéing tomatoes and spinach puree
- Add the chopped tomatoes and sauté till the tomatoes becomes soft for 2 to 3 minutes.
- Keep on stirring so that the ingredients do not stick to the bottom of the pan.
- Add the spinach puree and stir. Sauté for 3 to 4 minutes. Now all the dry spice powders one by one and stir.
- Add salt as required. Drain the soaked rice and add. Stir for 1 to 2 minutes. Pour 3.5 or 4 cups water.
- Check the taste of the broth and if required add some more salt.
Cooking palak biryani
- Cover tightly with a lid and cook till the water is absorbed and the rice is tender and fluffy. Fluff the rice.
- Serve palak biryani hot or warm garnished with the fried onions and fried cashews with a side vegetable curry, raita, yogurt curry or some salad.
- You can also garnish with herbs like coriander (cilantro) or mint leaves.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Calories | 493kcal | 25% |
| Carbohydrates | 86g | 29% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Sodium | 458mg | 19% |
| Potassium | 536mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 4195IU | 84% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 24mg | 27% |
| Vitamin E | 6mg | |
| Vitamin K | 191µg | |
| Calcium | 123mg | 12% |
| Vitamin B9 (Folate) | 99µg | |
| Iron | 3mg | 17% |
| Magnesium | 80mg | 20% |
| Phosphorus | 162mg | |
| Zinc | 2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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