Prepare time: 10 mins
Cook: 25 mins
Serves: 4 Persons


  • 2 cup basmati rice
  • 1/2 teaspoon garlic paste
  • 2 tablespoon ghee
  • 2 cinnamon stick
  • 2 black cardamom
  • 2 bay leaf
  • 1 teaspoon red chilli powder
  • 1 teaspoon turmeric
  • 1 teaspoon fennel seeds
  • 2 pinches asafoetida
  • mint leaves as required
  • 1/2 teaspoon ginger paste
  • water as required
  • salt as required
  • 4 green cardamom
  • 4 cloves garlic
  • 2 pinches mace
  • 1 teaspoon garam masala powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 bunch spinach
  • 1/2 handful coriander leaves
  • 1 dry red chili

Directions For Making Spinach Biryani

  1. To prepare this easy biryani, wash and soak the rice for 30 minutes. Then, pressure cook the rice with 2 cups of water with a little salt added in it. Meanwhile, carefully wash the spinach under water.
  2. Now, chop them and keep it aside in a separate bowl. Rinse the mint and coriander leaves as well. Now, in a blender, add the chopped spinach leaves along with mint and coriander leaves. Blend it to a smooth paste.
  3. Heat ghee in a large pan over medium flame. Once hot, add ginger and garlic paste along with cinnamon sticks, green and black cardamoms, cloves, bay leaves, mace, red chili powder, garam masala powder, turmeric powder, cumin powder and coriander powder. Saute it by continuously stirring the ingredients in the pan.
  4. Now, in the same pan add the paste you prepared in the very first step. Mix it really well over medium flame. Check for the rice now. If prepared, add them to the pan as well and give it a good stir. Sprinkle some salt over it now.
  5. Add little water into the pan and cover it with a lid. Boil it over medium flame for five to ten minutes, till the rice soaks in the spices and water. Remove the lid and your palak biryani is now ready. Garnish it with a dry red chilli and garlic slices. Serve hot.

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