2.Heat a pressure cooker with oil/ghee once it’s hot add in the Fennel seeds, Bay Leaves, Cinnamon stick, Star Anise. Next, add in the sliced onions and then add in the slit green chili and saute till the onions cook to glossy. Next, add in the ginger garlic paste and saute till the raw smell leaves and then add in the tomato cook till soft. Meanwhile, soak in the Basmati Rice in water for 30 mins.
3.Next add in the Red Chilli powder, Turmeric powder and Garam Masala and mix well. Fry for 2 mins.
4.Now add in the ground palak puree and mix well. Cook for 5 mins
5.Next add in the Basmati Rice and fry for 2 mins. Now add in the coconut milk and water and mix well.
6.Add in the Required Salt and Lemon Juice Mix well.
7.Close the Pressure cooker. Once the steam comes excessively put on the whistle and cook for 3 mins exactly and switch off the stove. Let the pressure gets released on its own and then open the cooker and fluff the rice.
Serve with Raita and Brinjal Gosthu.
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Palak Biriyani | Spinach Coconut Milk Biryani
Ingredients
- Palak – 1 cup
- Oil / Ghee – 2 tbsp
- Fennel Seeds – 1 tsp
- Cashew nuts – 2 tbsp
- Bay Leaves – 1
- Cinnamon stick – 1-inch piece
- Star Anise - 1
- Basmati Rice – 2 cups
- Green Chili - 2
- Ginger Garlic paste – 1 tbsp
- Tomato – 2
- Chilli powder – 1 tbsp
- Turmeric powder – ½ tsp
- Garam Masala – 1 tsp
- Salt as needed
- Lemon Juice – 1 tbsp
- Coconut Milk – 3 cups
- Water – 1 cups
Instructions
- Blach the palak leaves in hot water for 2 mins, then allow it to cool down and then grind to a fine puree and set aside.
- Heat a pressure cooker with oil/ghee once it’s hot add in the Fennel seeds, Bay Leaves, Cinnamon stick, Star Anise. Next, add in the sliced onions and then add in the slit green chili and saute till the onions cook to glossy. Next, add in the ginger garlic paste and saute till the raw smell leaves and then add in the tomato cook till soft. Meanwhile, soak in the Basmati Rice in water for 30 mins.
- Next add in the Red Chilli powder, Turmeric powder, and Garam Masala and mix well. Fry for 2 mins.
- Now add in the ground palak puree and mix well. Cook for 5 mins
- Next add in the Basmati Rice and fry for 2 mins. Now add in the coconut milk and water and mix well.
- Add in the Required Salt and Lemon Juice Mix well.
- Close the Pressure cooker. Once the steam comes excessively put on the whistle and cook for 3 mins exactly and switch off the stove. Let the pressure gets released on its own and then open the cooker and fluff the rice.
Notes
· You can skip adding coconut milk if you don’t prefer it. But it gives so much flavor to the biryani as palak gives a much blank flavor.
vaishali sabnani
I am glad this week is a vegetarian one :))
I like the idea of using the purée to add to the rice , I normally used chopped spinach , but purée will impart a wonderful uniform flavour .
Suma Gandlur
The puree has given a beautiful color to biryani and it looks very inviting.
sushma
I follow the similar way like making a paste of spinach along with some chili's and then adding to rice. The biryani has turned out too good. Good one
Harini R
wow what a rich color it has got. I am sure my kids will love this. Sounds very flavorful as well.
Gayathri Kumar
Adding coconut milk would give this biryani an amazing richness. The puree gives the biryani a vibrant colour.
Srividhya
Coconut milk + spinach vera level. I make it similarly too. Yummy one sharmi, looking forward to other vegetable biryani recipes.
Kalyani
coconut milk is such a lovely addition to make it a vegan option too ~ super stuff on super biryanis , Sharmi...
Srivalli
Wow awesome Sharmila, this palak biryani surely looks so sinful and inviting! Not to mention so healthy..will surely want to try it sometime.
Sowmya :)
Spinach and coconut milk are making me drool. Got to try this asap. Awesome pick!!!
cookwithrenu
A very good way to feed fussy eaters. Colourful and delicious pulao.
Swati
Make palak pulao for my kids lunch box but do not use coconut milk, it must have added a nutty flavour to the rice.