Ingredients for Palak Paneer Biryani Recipe

• Spinach – 250 grams (finely chopped)
• 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 – 2 (finely chopped)
• Red chilly powder – ¼ tsp
• Ginger – 1 tsp
• Cumin seeds – ½ tsp
• Coriander powder – 1 tsp
• Turmeric powder – ¼ tsp
• Ghee – 2 tsp

How to make Palak Paneer Biryani

Clean the rice, wash them thoroughly and soak in water for half an hour.

After half an hour, take 4 to 5 cups of water in a big vessel and place it on flame for simmering. When the water starts simmering, place the soaked rice into it, followed with 2 tsp oil and ¾ tsp salt. Mix well, cover and cook rice. Keep checking the rice at regular intervals (rice should be 90 percent cooked, they should not be cooked completely). When the rice is cooked, strain them and discard the excess water. Allow the rice to cool down.

Finely chop the tomatoes, also cut the paneer in ½ inch square chunks.

Heat some oil in a pan. When the oil is sufficiently heated, place the paneer chunks in pan for frying and fry until they get slightly brown in color. Add cumin seeds, black pepper, cardamom seeds and cinnamon stick and splutter the spices for a while. Now add turmeric powder, coriander powder, chopped tomatoes, grated ginger, chopped green chilly, red chilly powder and sauté for while. Cover and cook for 3 to 4 minutes. 

Check the masala. When the tomatoes get tender, add curd. When the masala starts simmering again, add paneer chunks and salt. Now add spinach into it and cook for 2 to 3 minutes. Take one big vessel to pressurize the rice. Add 1 to 2 tsp ghee in the vessel and spread some sabzi over it. Now layer half amount of rice, evenly over it. Spread the sabzi again over the rice and spread it evenly. Now spread the rest of the rice over the sabzi. Layer the left over sabzi over the rice again, evenly. Also, sprinkle some coriander leaves and pour 2 to 3 tsp ghee over it. Now cover the biryani really well and pressurize on low flame for 15 minutes on low flame.

Turn off the flame, biryani is ready. Open the lid and take out the biryani in a plate. Piping hot and delicious spinach paneer biryani is ready. Garnish with some green coriander leaves. Serve this relishing spinach paneer biryani with curd, raita, chutney or pickle and relish eating.

• For 3 to 4 members
• Time – 55 minutes