Palak biryani

One-pot meals are always so simple and easy to prepare. Sometimes I feel so lazy to cook those days I generally prefer these one-pot meals. They are time-saving so that you can save your time spend on the kitchen. When cooking regular meals with rice, curry and side dishes. I will be tempted to have a one-pot meal like biryani, pulao or variety rice the next day. After having biryani, pulao or variety rice for a day. I ‘ll again be tempted to have the regular meals in the coming day. Do you too feel the same as this?

Palak is a common green found in Indian cooking. I was so familiar with thoran or stir fry and dal with palak at home. But after marriage I learnt many recipes from various sources. And blogging had also made me cook beyond my boundary of culinary.

Palak biryani is one in the list of the recipe I tried with palak and This is my way of preparing it. You can have it with Raita or pappad.

Also try the other palak recipes .

Dal Palak

Palak paneer

Let’s see how I cooked it.

Preparation Time : 20 mins

Cooking Time : 40 mins

Serves : 3

INGREDIENTS REQUIRED

Ghee or Oil – 4 tbsp

Cinnamon – 2

Cloves – 3

Cardamom – 3

Onion sliced – 2 cups

Ginger garlic paste – 1/2 tbsp

Tomato – 1 (medium size)

Turmeric powder – 1/2 tsp

Red chilli powder – 1 tsp

Coriander powder – 1/2 tbsp

Salt to taste

Basmati Rice – 1 cup

Mint leaves – a few

Coriander leaves – a few

For Grinding

Badam – 6

Cashew nut – 6

Palak – 1 bunch(chopped roughly)

Green chillies – 5

METHOD

1.Wash and soak basmati rice in water for 30 mins.Also soak badam and cashews in water for about 15 minutes.

2. Remove the stalks from the palak leaves bunch and chop the leaves roughly.Wash the leaves well in water and strain the water completely. Add the chopped leaves along with soaked badam, cashews and green chillies in a blender and ground them finely.

3. In a deep pan, heat ghee or oil.Add cinnamon, cloves and cloves.Let them splutter. Then add sliced onions. Fry them well to golden.Then add ginger garlic paste. Saute until the raw smell goes.Add chopped tomatoes. Saute till the tomatoes turn mushy and oil begins to separate.

4.Add turmeric powder, red chilli powder, coriander powder, mint leaves, coriander leaves and salt to taste.Mix well.Then add the ground paste, soaked and drained basmati rice.Mix the rice gently with the masala.

5. Add water to it .I have used 1.5 cup of water.Mix well and check for salt.The water should be bit salty.Cook in high flame until the water boils well then cover it with a lid and cook in low flame for 10 minutes.Then switch off the flame.Uncover the lid after 15 minutes.

Serve hot with Raita or pappad.

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