What goes in?
2.5 cups of Basmati Rice.
Dip it in water for 20 minutes. Drain out excess water.
One big onion.
2 table spoons of Ginger
Garlic Spoon
Five cups of water (H2O)
Salt – as per taste
Finely chop a big tomato
2.5 table spoon of Desi
Ghee (You may also use cooking oil)
For garnishing, some
salted cashew nuts
One” cinnamon
Two Cardamoms (prefer green ones)
Black Cardamoms – around 2
to 3
Cloves – around 2 pieces
5 pinches of red chili
powder
One bay leaf
5 pinches of Garam Masala
(available in Indian / Asian stores)
3 pinches of Haldi
(turmeric powder)
Jeera powder – around half
t spoon
One to One.Five table
spoon of coriander powder
One tea spoon saunf
powder
Now how to cook the Palak Gravy?
Coriander leaves - half cup
1 big bundle palak
(Spinach leaves)
Mint leaves – half cup
4 green chillies – small sized
7 – 8 Raisins and 7 – 8 Hazel
nuts
Preparation Method?
Chop the spinach leaves
after cleaning them in hot running water.
Chop the green chillies
and the coriander leaves.
Chop the spinach in a
Mixie
Along with the mint,
coriander, raisins, hazel nus and chillies
Pour ¾ cup of water and
then make a silky paste out of it
Now how to cook the Biryani?
Heat the Ghee in a deep
flat bottom pan. Add all the spices in it. Fry for around 60 seconds. Now add
the onions until they turn golden brown.
Pour the garlic ginger
paste and fry for 60 seconds more.
Next, pour the tomatoes
that you sliced earlier and heat for two more minutes in medium heat.
Next, add the spinach
gravy and mix it. Heat for FOUR minutes.
now all the dry spice
powders one by one and stir.
Next, make sure that the
water in the rice is drained out. Add around 4 cups of water and a little bit
of salt. Mix it. Cover it and let it heat for a few minutes until the rice gets
cooked. Now pour the Spinahc mix on top of it and serve it hot. Sprinkle the
garnishing on top. Enjoy your Spinach Biryani.
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