Palak /Spinach biryani

                                                                                     PALAK BIRYANI / SPINACH BIRYANI RECIPE

INGREDIENTS

big onion finely chopped – 1
Tomatoes  finely chopped – 2
Ginger garlic paste – 1 1/2 tbspoon.
Shahi jeera – 1 tsp
Cardamom – 1 nos.
Cloves – 2 nos.
Cinnamon sticks – 2 nos.
Bay leaves – 2 nos.
Spinach (palak) finely chopped – 4 cups.
Yogurt – 1 cup.[ not sour ]
Salt to taste.
Turmeric – 1/2 tsp.
Chilli pwdr – 1 1/2tsp or as per taste
Garam masala pwdr – 1tsp.
Coriander pwdr – 3 tsp.
Basmati rice – 1/2 kg soaked for half an hour and cooked till 90% done.
Ghee – 1 tbsp.
Oil – 1 tbsp.

METHOD

Heat oil and ghee in a  thick bottom pan, add the whole garam masala.Let it splutter.

Add the onion and fry till golden brown.
Add the ginger-garlic paste  and  fry till the raw smell goes.
Add the tomatoes fry till oil separates.
Add the masala pwdrs and salt.
Add the palak leaves cook till water completely evaporates and  oil separates. Add curd cook for sometime.
Now mix the  cooked rice and stir well till each grain is coated with the masala.

Cover and cook on dum by keeping  the pan on the tawa and  cook on a low flame for 7 to 10 minutes.

Serve it with raita, salad, papad and pickle.

NOTE

While adding  the palak leaves / spinach ,you can also add little finely chopped coriander leaves and mint leaves.
While keeping for dum you can cover the pan with foil instead of dough so that the steam does not escape.

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