Рецепт Spinach biryani
Written by: Shanthi Muthuvel
Ingredients:
Serves 3 to 4
- 1 cup – Basmati rice
- 1 no – Onion (sliced lengthwise)
- 1 no – Tomato (chopped finely)
- 1 no – Potato (chopped)
- 1 tbsp – Curd / yogurt
- 1/4 tsp – Turmeric powder
- 1/2 to 1 tsp – Red chilli powder
- 1 tsp – Coriander powder
- 1/4 tsp – Garam masala powder
- Salt to taste For grinding:
- 1 cup – Spinach
- 1 handful – Coriander leaves
- 1 handful – Mint leaves
- 2 no’s – Garlic (chopped)
- 1/4 inch – Ginger (chopped)
- 2 no’s – Green chillies Seasonings:
- 2 tbsp - Oil
- 2 tbsp - butter
- 1 no - Clove
- 1 no- Cinnamon
- 1 no - Cardamom
- 1 no - Bay leaf
- 1/4 tsp - Fennel seeds
- 1/4 tsp – Cumin seeds
- 6 to 7 no’s – Cashew nuts Preparation method:
Wash and soak basmati rice for 20 to 30 minutes, drain water completely and set it aside.
Take a blender, add spinach, mint leaves, coriander leaves, green chillies, garlic and ginger, blend it to puree. Keep it aside.
Heat oil and butter in a pressure cooker, season with items given in the list for seasonings. Add onion and little salt, saute until they are golden brown in color.
Add curd, give a quick stir and then add potato, saute for 1 minutes. Followed by chopped tomato and saute until mushy.
Now add spinach puree and mix well thoroughly, continue cooking for 2 to 3 minutes.
Add turmeric powder, red chilli powder, coriander powder and garam masala powder, saute until raw smell goes.
Add soaked rice and required salt, mix well thoroughly. Add water (1 : 1 1/2 ratio) and bring it to boil. Allow them to cook until rice is 3/4 done. Cover with lid and cook them for about 1 whistle or for 5 minutes or until well cooked. Allow them to cool completely and serve it with any raita. Notes:
Do not over cook or under basmati rice. Add perfect water ratio 1:1 1/2 and make it fluffy.
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