- Wash and soak the rice for 30 minutes. Then, pressure cook the rice with 2 cups of water with a little salt added in it. Meanwhile, carefully wash the spinach under water. Now, chop them and keep it aside in a separate bowl. Rinse the mint and coriander leaves as well. Now, in a blender, add the chopped spinach leaves along with mint and coriander leaves. Blend it to a smooth paste. Heat ghee in a large pan over medium flame. Once hot, add ginger and garlic paste along with cinnamon sticks, green and black cardamom, cloves, bay leaves, mace, red chili powder, garam masala powder, turmeric powder, cumin powder and coriander powder. Saute it by continuously stirring the ingredients in the pan. Now, in the same pan add the paste you prepared in the very first step. Mix it really well over medium flame. Check for the rice now. If prepared, add them to the pan as well and give it a good stir. Sprinkle some salt over it now. Cook for 2 minutes. Add little water into the pan and cover it with a lid. Boil it over medium flame for five to ten minutes, till the rice soaks in the spices and water. Remove the lid and your palak biryani is now ready. Garnish it with a dry red chilli and garlic slices. Serve hot.
Palak biryani
#myrecipe
By Shaalini Shaalu
Mar, 30th
532
Servings
2 persons
Cook Time
40 minutes
Ingredients
19
- 21
Ingredients
- Rice
- Ginger garlic paste
- Ghee
- Cinnamon
- Cardamom
- Cloves
- Bay leaf
- Red chilli powder
- Turmeric
- Fennel seeds
- Hing
- Mint
- Red chilli
- Water
- Salt
- Mace
- Garam masala
- Cumin powder
- Corinader powder
- Garam masala
- Corinader
Instructions
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