Spinach Biryani
Spinach is thought to have originated in ancient Persia (modern Iran and neighboring countries). It is not known by whom, or when, spinach was introduced to India, but the plant was subsequently introduced to ancient China, where it was known as "Persian vegetable"
Health Benefits of Spinach
Spinach, along with other green, leafy vegetables, is rich in iron.
Spinach also has a moderate calcium content which can be affected by oxalates, decreasing its absorption
Ingredients
- Baby Spinach - 1 1/2 cup
- Onion (medium) -1
- Green chillies -2
- Ginger Garlic paste - 1 tsp
- Tomato - 2
- Coriander leaves - 1/2 cup
- Mint - 1/2 cup
- Basmati Rice - 1 cup
- Water - 1 3/4 cup
- Lemon juice - 2 tsp
- Turmeric - 1/4 tsp
- Sugar - 1 tsp
- Salt as needed
- Yogurt - 1 tsp
- Ghee - 1 tsp
- Oil - 2 tsp
- Cinnamon - 1
- Cardamom - 1
- Cloves -1
- Mace - 1
- Star anise - 1
- Fennel seeds - 1 tsp
- Soak basmati rice in water for 1/2 hour.
- Blanch spinach in boiling water by adding little salt and a pinch of sugar(switch off in 2 mins).
- Rinse blanched spinach in cold water, make puree out of it and keep aside.
- Heat oil in a cooker, add all the spices (fennel seeds, cinnamon, cardamom, cloves, mace and star anise).
- Saute onions, add green chillies.
- Add ginger garlic paste and saute for a minute.
- Add coriander and mint leaves.
- Add tomatoes, turmeric powder, salt and cook till tomato becomes mushy.
- Add spinach puree made before.
- Add yogurt.
- Add soaked basmati rice and mix well.
- Add water.
- Cover lid and cook for 2 whistles and simmer for 5 minutes.
- Add lemon juice, ghee and mix.
- Garnish and serve.
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