Bored of trying out the same old curries with Brinjal/ Aubergine. Why not have a go at making this spicy tangy Brinjal Pickle?? more

In a hurry, why not cook up this simple and tasty Tomato Rice. Goes well with any yoghurt raita. more

A nutritious dal, especially with its combination of different lentils. A perfect accompaniment with plain rice. more

Another unusual dessert. This time with bread!. Never thought bread would taste so good, in a sweet dish other than bread and butter pudding! more

A typical Maharashtrian snack, Misal Pav. Both filling and tasty too! more

 

PALAK BIRYANI (SPINACH BIRYANI)

On my recent trip to India, my sister in law asked me if I had the recipe for Spinach Biryani on my blog. Apparently she had tried it at some restaurant and it was delicious. I have never eaten it at a restaurant before, so thought I will try making it at home. Thanks to her another new recipe added to my collection!

This is what you’ll need

Basmati rice: 1 cup

Palak (spinach): 1 1/2 cup

Coriander leaves: 1/2 cup

Green chillies: 2

Ginger garlic paste: 1tsp

Onions: 2

Tomatoes: 2

Chilli powder: 1/2tsp

Turmeric powder: 1/4tsp

Coriander powder: 1tsp

Cumin powder: 1/2tsp

Garam masala powder: 1tsp

Cloves: 2

Cinnamon: 1/2″ piece

Cardamom: 3

Cashew nuts: 1tbsp (fried, for garnishing)

Oil: 3tsp

Salt to taste

Let’s get cooking

1. Soak the rice for half an hour. Drain and keep aside.

2. Roughly chop the palak and coriander leaves. Grind them to a smooth paste, along with the green chillies.

3. Slice the onions and keep aside half of it to fry and use for garnish later.

4. Chop the tomatoes finely.

5. Heat the oil in a pan. Add the cloves, cinnamon and cardamom.

6. Add half the onions and saute until light brown.

7. Add the ginger garlic paste and fry again for another minute.

8. Add the dry powders, along with the tomatoes and cook until the tomatoes are soft and pulpy.

9. Pour in the ground spinach paste and fry well until almost dry.

10. Add the rice along with salt and 1  3/4 cup of water. Cover and bring to a boil.

11. Lower the flame and cook until the rice is done.

12. Garnish with fried onions and cashew nuts. Serve hot with a raita of your choice.

Approximate preparation and cooking time: 50 minutes

Serves: 4

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