Spinach biryani cooked in the instant pot or stovetop as a one-pot recipe. Aromatic basmati rice, with spinach and spices, make this Spinach Biryani flavorful and healthy! Vegan & Gluten-free.
Course Lunch
Cuisine Indian
Keyword biryani, chinese rice, flavour rice, instant pot soup, palak, spinach
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Author Sowji'sKitchen
Equipment
instant pot or pressure cooker
Ingredients
2Cups Basamati rice
2tbspOil
1OnionDiced
1tbspGinger garlic paste
2CupsSpinach
2 1/2CupsWater
1Bay leaf
1InchCinnamon Stick
2Cardamon
2Cloves
1Star Anise
1TomatoChopped
1/4CupGreen peas
3tbspCashew nuts
1tbspButter
Salt
3Green chili
Instructions
Preparation
Rinse the rice and soaking for 30 minutes. Then drain and keep aside.
Bring a large pot of water to a rolling boil. Add the spinach stems first and then push the leaves down to submerge them in the water. Blanch until the stems are no longer rigid (About 2 mins). Then drain the spinach and dump into a bowl of cold water to stop the cooking immediately
Transfer the spinach into blender.
Blend into smooth paste.
Method
Start the Instant pot cooker in sauté mode and heat oil and butter in it. Then add the whole spices such as bay leaf, cinnamon, cardamom, star anise and cloves.
Then add cashew nuts and green chili. Fry for a min
Then add chopped onions, ginger garlic and sauté for 2-3 mins.
Then add chopped tomatoes, green peas.
Add 1 cup spinach paste
Then add 2 ½ cups water and salt.
Then add soaked rice, mix well. Close lid with vent in sealing position.
Cook on Manual or Pressure Cook mode for 7 minutes on low pressure. When the pressure cooker beeps, do a 5 minute NPR, which means let the pressure release naturally for 5 minutes, then manually release the pressure by turning the vale to venting position.