'Main Dish' ↓

Posting a recipe after quite some time. Here’s a recipe for Spinach Biryani that we cooked this weekend. It had a taste of the normal Pulao as well as the fresh Spinach Flavour..

Spinach Biryani

Ingredients:

• Spinach 1 cup
• Rice 1 cup
• Chopped onions ¼ cup
• Green chillies 2
• Ghee 2 tbsps
• Cumin seeds 1 tsp
• Cashewnuts a few pieces
• Curd 2 tbsps
• Salt to taste

Method:

Make a paste out of the onions, spinach and chillies. Wash the rice and soak for 15 minutes. Melt the ghee. Fry the cashewnuts till light golden and keep aside to garnish. Add the cumin to the ghee and, after a minute, the spinach paste. Fry for three minutes. Drain the rice and add to the paste. Roast for a few minutes. Add two cups of hot water and salt. Cover and place on medium heat until cooked. Mix the curd. Serve hot with cashew nuts on top.

Make a paste out of the onions, spinach and chillies. Wash the rice and soak for 15 minutes. Melt the ghee. Fry the cashewnuts till light golden and keep aside to garnish. Add the cumin to the ghee and, after a minute, the spinach paste. Fry for three minutes. Drain the rice and add to the paste. Roast for a few minutes. Add two cups of hot water and salt. Cover and place on medium heat until cooked. Mix the curd. Serve hot with cashew nuts on top.

Make a paste out of the onions, spinach and chillies. Wash the rice and soak for 15 minutes. Melt the ghee. Fry the cashewnuts till light golden and keep aside to garnish. Add the cumin to the ghee and, after a minute, the spinach paste. Fry for three minutes. Drain the rice and add to the paste. Roast for a few minutes. Add two cups of hot water and salt. Cover and place on medium heat until cooked. Mix the curd. Serve hot with cashew nuts on top.

More Biryani  and Pulao recipes