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Palak Paneer Biryani Recipe

Palak Paneer Biryani Recipe

Palak paneer biryani is one-pot meal. Green leafy spinach, slightly roasted with fresh paneer, desi species and basmati rice. With thinking about these ingredients, you can make out, how scrumptious will this Spinach Paneer biryani will be! Usually making biryani is a little time consuming and has elaborated recipes. But sometimes we look out for easily prepared food for our meals.

So, if you have spinach and looking out for a quick recipe for today’s meal, then do make this Spinach Paneer biryani. Serve this tempting biryani with side accompaniment of raita, chutney and pickle to make it a complete meal. Everyone will surely relish eating it. So, definitely try this recipe with easy to follow step-by-step instructions.

Directions

Getting ready:

Thoroughly wash the rice and soak them in water for half an hour. Finely chop the tomatoes. Cut the paneer in ½ inch square chunks.

palak paneer biryani

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.

palak paneer biryaniMaking:

Take 4 to 5 cups of water in a big vessel and place it on flame for simmering. When the water starts simmering then place the soaked rice into it. Now add 2 tsp oil and ¾ tsp salt into the rice. Mix well. Cover and cook rice. Keep checking the rice at regular intervals. Rice should be only 90 percent cooked.

palak paneer biryani

When the rice is cooked, strain them and discard the excess water and allow the rice to cool down.

palak paneer biryani

Heat some oil in a pan. When the oil is sufficiently hot, place the paneer chunks in pan. Fry until they get slightly brown in color. Take paneer chunks out in a bowl.

palak paneer biryani

Add cumin seeds, black pepper, cardamom seeds and cinnamon stick and splutter the spices for a while. Then add turmeric powder, coriander powder, chopped tomatoes, grated ginger, chopped green chilly, red chilly powder and saute for while. Cover and cook for 3 to 4 minutes.

palak paneer biryani

Tomatoes have turned tender and mushy, now add curd into it. When the masala starts simmering again, add paneer chunks and season with some salt.

palak paneer biryani

 

Now add chopped spinach into it and cook for 2 to 3 minutes. Palak paneer is now ready. Now pressurize the rice along with palak paneer sabzi to make biryani.

palak paneer biryani

Take one big vessel to pressurize the rice and add 1 to 2 tsp ghee in the vessel. Spread some sabzi over it. Now layer half the amount of rice. Spread the sabzi again over the rice. Spread it evenly and cover with rice.

palak paneer biryani

Also, sprinkle some coriander leaves and pour 2 to 3 tsp ghee over it. Now cover the biryani really well with a lid and pressurize on low flame for 15 minutes on low flame.

palak paneer biryani

Biryani is ready, turn off the flame. Open the lid. Take out the palak paneer biryani on a serving plate.

palak paneer biryaniServing:

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.

palak paneer biryani

  • For 3 to 4 members
  • Time – 55 minutes

Palak Paneer Biryani Recipe Palak paneer biryani
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 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
Instructions
  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.