Palak Biryani (Spinach Biryani)

Ingredients

• 1 cup basmati rice (rinsed)
• 1 medium onion (thinly sliced)
• 1 medium tomato (finely chopped)
• 2 teaspoons ginger garlic paste
• 1.5 cups water
• 2 tablespoons oil ((or ghee))
• juice of half lemon
• 2-3 cups baby spinach ((or 1 medium bunch of spinach))
• 1/4 cup mint (pudina)
• 1/4 cup coriander leaves
• 3 green chilies
• 1 inch cinnamon
• 2 cloves
• 2 green cardamom
• 1 small star anise ((optional))
• 1 bay leaf
• 1 teaspoon fennel seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder (haldi)
• 1/2 teaspoon cumin (jeera) powder
• 1 teaspoon biryani powder ((or garam masala powder))
• 8-10 fried cashews (for garnishing)
• 2 tablespoons fried onions ((optional))

Instructions

1. 1

   --- For Making Palak Puree ---

2. 2

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

3. 3

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

4. 4

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

5. 5

   --- Instant Pot Method: ---

6. 6

   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.

7. 7

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

8. 8

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

9. 9

   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.

10. 10

    Add rinsed basmati rice, water, salt, and give a stir. Adjust water appropriately.

11. 11

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

12. 12

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

13. 13

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

14. 14

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

15. 15

    --- Stovetop Pressure Cooker Method: ---

16. 16

    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.

17. 17

    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.

18. 18

    Next, add spinach puree, let it boil for 1-2 minutes.

19. 19

    Then add rinsed basmati rice, water, salt, and give a stir. Adjust water appropriately.

20. 20

    Close the lid place a whistle and cook for 2 whistles on medium flame.

21. 21

    After 10 mins add lime juice, garnish with fried onion and cashews, and mix well.

22. 22

    Spinach Biryani is ready. Serve with Raita or plain yogurt.