Palak Biryani

Friday, December 28, 2012 4 comments

Palak biryani is a simple preparation, gets done quick and its taste is truly dhaba style! And a fitting royal treat. And not to forget, its healthy too! You'll be surprised to see how a simple palak can give so much richness to a simple biryani preparation. One of my favourite dish. 

1 cup basmati rice
2 cups packed spinach leaves (finely chopped)
1 medium sized potato (peeled and cubed)
1 medium sized onion (thinly sliced)
1 médium sized tomato (chopped)
1 inch ginger pièce (finely grated)
3 garlic cloves (finely grated)
3 green chillies (slit opened)
Handful of mint leaves (very finely chopped)
1/4 ts turmeric powder, 1/2 ts chilli powder, 3/4 ts coriander powder
1 ts fennel seed, 2 bay leaf
1 ts ghee

To grind
3 ts grated coconut
1 ts kasa kasa
2 cloves

Grind them to a smooth paste with very little water.


- Heat oil in a pan. Once they turn hot add fennel seed and bay leaf and toss for a few seconds until they give a good aroma.
- Quickly add the thinly sliced onions and the potato together and fry them until onions turn slight golden and potato gets a little roasted.
- Add ginger, garlic, green chilli and mint leaves and fry them for a minute until it gets vanished of its raw taste.
- Add the chopped tomato; turmeric, chilli and coriander powder; and little salt and cook until the tomato becomes mushy. 
- Also add the ground paste and give a good mix.
- Add spinach leaves now and cook them until they get wilted and get combined with the masala.
- Now add the washed and soaked basmati rice, enough salt and water.
- Allow the contents to boil.
- Then keep the pan covered in simmer until the rice is well cooked and dry.
- Finally add a little ghee and mix with the rice gently. Keep them covered for a few minutes for the favours to set in.

Enjoy them with a simple raita and some fresh vegetable salad!


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