Green Hyderabadi Palak Biryani
Green Hyderabadi Palak Biryani is a vibrant and nutritious twist on the traditional biryani, incorporating fresh spinach (palak) into the dish. This flavorful vegetarian biryani features basmati rice cooked with a rich spinach puree made from blended spinach leaves, mint, coriander, and green chilies, which adds a beautiful green color and a unique taste.
Ingredients
For the Green Paste
- 1 cup fresh spinach leaves
- 1 cup fresh coriander leaves
- ½ cup fresh mint leaves
- 4-5 green chilies adjust according to spice preference
- 1- inch piece ginger
- 6-8 garlic cloves
- ½ cup yogurt optional
- 1 tablespoon lemon juice
For Cooking Rice
- 2 cups basmati rice washed and soaked for 30 minutes
- 2 bay leaves
- 4 green cardamom pods
- 4 cloves
- 1- inch piece cinnamon stick
- Salt to taste
For Assembling
- 2 large onions thinly sliced
- ¼ cup ghee or oil for frying onions
- Mixed vegetables carrots, peas, potatoes – optional
- Fried onions for garnish
- Saffron strands soaked in warm milk optional
Instructions
Preparing the Green Paste
- In a blender or food processor, combine spinach leaves, coriander leaves, mint leaves, green chilies, ginger, garlic cloves, yogurt (if using), and lemon juice.
- Blend until smooth; add a little water if necessary to achieve a smooth consistency.
- Set aside the green paste for later use.
Marinating the Vegetables
- In a mixing bowl, combine your choice of chopped vegetables with some salt and half of the prepared green paste.
- Allow them to marinate for at least 30 minutes to absorb flavors.
Cooking the Rice
- In a large pot or pressure cooker, bring water to boil; add bay leaves, cardamom pods, cloves, cinnamon stick, and salt.
- Add soaked basmati rice to boiling water and cook until it is about 70% done (the grains should still have some bite).
- Carefully drain the water using a sieve; set aside.
Assembling the Biryani
- In a heavy-bottomed pot or biryani handi, heat ghee or oil over medium heat.
- Add thinly sliced onions and sauté until they turn golden brown; remove half for garnishing later.
- Add marinated vegetables along with any remaining green paste; sauté for about 5–7 minutes.
- Layer half of the cooked rice over the vegetable mixture.
- Add fried onions on top along with saffron milk (if using).
- Finish with another layer of rice; drizzle some ghee on top if desired.
- Seal tightly with aluminum foil or dough to trap steam.
Dum Cooking
- Place a heavy weight on top of the sealed pot to ensure even cooking.
- Cook on low heat for about 30–40 minutes to allow flavors to meld together.
- Once done, turn off heat but leave pot covered for an additional 10–15 minutes before serving.
Notes
Serving Suggestions
Green Hyderabadi Biryani can be served with various accompaniments:- Raita: A cooling yogurt-based side that balances out spices.
- Salad: Fresh vegetable salad adds crunch and freshness.
- Chutney: A tangy chutney can enhance flavors further.