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
· Goes well with Raita and Veg Kurma.
· 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.