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Today we are making palak paneer biryani which tastes delectable.
Let’s start with the procedure of making palak paneer biryani.
Firstly, cook rice for making biryani.
For this take water in any vessel and place it over flame.
We are adding 4-5 cups of water in vessel as more water is required for cooking rice.
Turn on the flame and allow the water to simmer.
Cover the vessel so that water boils quickly.
Water has started simmering, place rice into it for cooking.
We have taken 1 cup rice.
Clean and wash them thoroughly and soak them in water for ½ hour.
Strain the water.
Now place the rice in boiling water for cooking and add ¾ tsp salt into it.
Add 2 tsp oil and 3/4 tsp salt into it.
Mix well and cook the rice.
Cover the vessel, keeping it open at side and keep a constant check over them.
When water starts puffing, we’ll check them.
Meanwhile chop tomatoes.
We have taken 2 (150 grams) medium size tomatoes.
Chop them finely.
Check the rice.
Rice is puffed but cook them for few more minutes.
We need to cook the rice only 90 percent.
They should be overcooked, keep them slightly hard.
Cook them for 1-2 more minutes.
We have taken 200 grams paneer, chop them in small chunks.
Make ½-½ inch square pieces.
Check the rice now.
When rice is aptly cooked, a curve can be seen and can be pressed easily.
Rice is cooked, now strain them.
Extra water will be collected in the bowl kept below and is now as starch.
This starch can be used in gravy of any sabzi or in dal, kadhi or knead dough with this to enhance the flavor.
Rice is ready, now we’ll prepare sabzi for them.
Pan is heated, add 2 tbsp oil into it.
We are adding 4 tsp oil.
When oil is sufficiently hot, place the paneer chunks into it and fry until it gets slightly brown in color from both sides.
Keep the flame medium.
When the chunks will turn brown in color from beneath, flip the sides.
Paneer chunks have turned brown from both sides, take them out.
Reduce the flame.
Very less oil is used for frying the paneer chunks.
Oil is sufficiently hot, add ½ tsp cumin seeds into it.
We have taken whole spices.
Reduce the flame so that spices don’t burn.
Add 4 cloves, 10-12 black pepper, 1 inch cinnamon stick (crushed in small pieces) and 3 green cardamoms (peel to add).
You can also use brown cardamom.
Sauté the spices for while and add turmeric powder, coriander powder, chopped tomatoes, 1 inch piece ginger (grated).
Ginger paste can also be used.
Take 1 tsp ginger paste or thinly slice the 1 inch ginger piece into juliennes or whichever way you prefer.
Also add 2 green chilies (finely chopped), ¼ tsp red chilly powder and mix well.
Now cover and cook the tomatoes so that they get tender.
Check after 3-4 minutes.
After 4 minutes pass by, check the tomatoes.
Tomatoes have turned soft.
Mash them with help of a spatula or ladle.
Now add ½ cup fresh curd into it and mix well.
Keep stirring the masala continuously and cook until it simmers once.
Masala has started boiling now add fried paneer chunks into it.
Mix well and add ¾ tsp salt or as per taste.
Stir and mix well.
Now add spinach in the end.
We have taken 250 grams spinach, removed stalk, wash the leaves thoroughly.
Place them in sieve to dry and then chop finely.
Now mix finely chopped spinach into it.
Mix and cook for 2-3 minutes as spinach gets cooked in very less time.
Sabzi for biryani is ready, turn off the flame.
Now we’ll give pressure (dum) to the biryani.
For this we need a utensil with heavy base and can be closed aptly with a lid.
Firstly, pour 1-2 tsp ghee in the vessel.
Then thinly layer some sabzi in the vessel.
Now spread rice over it.
Spread another layer of sabzi over the rice.
Again spread some rice over this layer of sabzi.
Spread rest of the sabzi over the rice.
Also add green coriander and 2-3 tsp ghee.
Cover and place the biryani over flame and cook for 15 minutes.
After 15 minutes, turn off the flame.
Biryani is ready, take it out in a plate.
Good aroma is been released.
Palak paneer biryani is ready, garnish with some green coriander.
Serve Palak paneer biryani with any chutney, raita or curd.
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