Palak Paneer Biryani Recipe Palak paneer biryani
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Spinach (finely chopped) – 250 grams
  • Basmati rice – 1 cup (200 grams)
  • Tomato – 2 (150 grams)
  • Paneer – 200 grams
  • Curd – ½ cup
  • Oil – 4 to 5 tbsp
  • Salt – 1.5 tsp or as per taste
  • Whole garam masala – 12 black pepper, 3 green cardamom, 4 clove, 1 inch cinnamon stick
  • Green chilly (finely chopped) – 2
  • Red chilly powder – ¼ tsp
  • Ginger – 1 tsp
  • Cumin seeds – ½ tsp
  • Coriander powder – 1 tsp
  • Turmeric powder – ¼ tsp
  • Ghee – 2 tsp
  1. Thoroughly wash the rice and soak them in water for half an hour.
  2. Finely chop the tomatoes.
  3. Cut the paneer in ½ inch square chunks.
  4. Take spinach and remove the stalk. Wash the leaves thoroughly with water. 5. 5. Place them on sieve to drain excess water from it. Chop them finely.
  5. Take 4 to 5 cups of water in a big vessel and place it on flame for simmering.
  6. When the water starts simmering then place the soaked rice into it.
  7. Now add 2 tsp oil and ¾ tsp salt into the rice. Mix well.
  8. Cover and cook rice. Keep checking the rice at regular intervals. Rice should be only 90 percent cooked.
  9. When the rice is cooked, strain them and discard the excess water and allow the rice to cool down.
  10. Heat some oil in a pan. When the oil is sufficiently hot, place the paneer chunks in pan.
  11. Fry until they get slightly brown in color.
  12. Take paneer chunks out in a bowl.
  13. Add cumin seeds, black pepper, cardamom seeds and cinnamon stick and splutter the spices for a while.
  14. Then add turmeric powder, coriander powder, chopped tomatoes, grated ginger, chopped green chilly, red chilly powder and sauté for while.
  15. Cover and cook for 3 to 4 minutes.
  16. Tomatoes have turned tender and mushy, now add curd into it.
  17. When the masala starts simmering again, add paneer chunks and season with some salt.
  18. Now add chopped spinach into it and cook for 2 to 3 minutes.
  19. Take one big vessel to pressurize the rice and add 1 to 2 tsp ghee in the vessel.
  20. Spread some sabzi over it.
  21. Now layer half the amount of rice.
  22. Spread the sabzi again over the rice. Spread it evenly and cover with rice. 24. 24. Layer the left over sabzi again, evenly.
  23. Also, sprinkle some coriander leaves and pour 2 to 3 tsp ghee over it.
  24. Now cover the biryani really well with a lid and pressurize on low flame for 15 minutes on low flame.
  25. Biryani is ready, turn off the flame. Open the lid.
  26. Take out the biryani in a serving plate.
  27. Garnish with some green coriander leaves and serve this piping hot and delicious spinach paneer biryani with curd, raita, chutney or pickle and relish eating.
Recipe by Indian Good Food at