Spinach biryani

Written by: 7aum Suvai
Rice dish prepared with pureed spinach and potato, cooked in an onion-tomato based gravy. You may serve spinach biryani with raita of your choice along with papad / vadagam. Click here for other biryani recipes in my blog. 

Spinach is one of the greatest leafy vegetables that has immense health benefits in it. Please click the link below to know the full story about the health benefits of spinach.
https://www.cookingdetective.com/33-amazing-health-benefits-of-spinach/

Spinach potato biryani
Ingredients:
Serves 3 to 4
      • 1 cup – Basmati rice
      • 1 no – Onion (sliced lengthwise)
      • 1 no – Tomato (chopped finely)
      • 1 no – Potato (chopped)
      • 1 tbsp – Curd / yogurt
      • 1/4 tsp – Turmeric powder
      • 1/2 to 1 tsp – Red chilli powder
      • 1 tsp – Coriander powder
      • 1/4 tsp – Garam masala powder
      • Salt to taste
For grinding:
      • 1 cup – Spinach
      • 1 handful – Coriander leaves
      • 1 handful – Mint leaves
      • 2 no’s – Garlic (chopped)
      • 1/4 inch – Ginger (chopped)
      • 2 no’s – Green chillies
Seasonings:
      • 2 tbsp - Oil
      • 2 tbsp - butter
      • 1 no - Clove
      • 1 no- Cinnamon
      • 1 no - Cardamom
      • 1 no - Bay leaf
      • 1/4 tsp - Fennel seeds
      • 1/4 tsp – Cumin seeds
      • 6 to 7 no’s – Cashew nuts
Spinach potato biryani
Preparation method:
  1. Wash and soak basmati rice for 20 to 30 minutes, drain water completely and set it aside.
  2. Take a blender, add spinach, mint leaves, coriander leaves, green chillies, garlic and ginger, blend it to puree. Keep it aside.
  3. Heat oil and butter in a pressure cooker, season with items given in the list for seasonings. Add onion and little salt, saute until they are golden brown in color.
  4. Add curd, give a quick stir and then add potato, saute for 1 minutes. Followed by chopped tomato and saute until mushy.
  5. Now add spinach puree and mix well thoroughly, continue cooking for 2 to 3 minutes.
  6. Add turmeric powder, red chilli powder, coriander powder and garam masala powder, saute until raw smell goes.
  7. Add soaked rice and required salt, mix well thoroughly. Add water (1 : 1 1/2 ratio) and bring it to boil. Allow them to cook until rice is 3/4 done. Cover with lid and cook them for about 1 whistle or for 5 minutes or until well cooked. Allow them to cool completely and serve it with any raita.
Spinach potato biryani
Spinach potato biryani
Spinach potato biryani
Notes:
  • Do not over cook or under basmati rice. Add perfect water ratio 1:1 1/2 and make it fluffy.
  • Increase or decrease number of green chillies as per your spice level.
Spinach potato biryani

3 comments:

  1. Very interesting way to use spinach. Love the texture of this biriyani too. Lovely

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    Replies
    1. Thank you Anusha..Give a try and you will love it..

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  2. Just gave it a try! My family loved it!
    www.milaonsupplements.com

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