Ramadan Special - Spinach Biryani

Name: Ramadan Special - Spinach Biryani
Cuisine: Indian
Ingredients: 1/2 cup Basmati rice, soaked for 1/2 hour; 3 tbsp. ghee (clarified butter; 1 " cinnamon; 3 green cardamoms; 4-5 cloves; 1 tsp. cumin seeds; 2 bay leaves; 1 onion, sliced; 1 bunch spinach, washed & chopped roughly; 1 " ginger; 2-3 green chilies; to taste salt; 1/2 tsp. turmeric powder; 1 tsp. garam masala powder; fried onions, tomato wedges, lemon wedges & fried cashews to garnish (opt)

Bethica Das @kitchen_flavours

Sharjah (UAE)

This is a wholesome and a nutritious meal with the goodness of spinach. Very easy and simple to make, they can be had with raita, pickles or just plain roasted papad. Do try this delicious one-pot meal when time is a constraint and when you want something healthy.

Bethica Das @kitchen_flavours

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Ingredients

1/2 cupBasmati rice, soaked for 1/2 hour
3 tbsp.ghee (clarified butter
1" cinnamon
3green cardamoms
4-5cloves
1 tsp.cumin seeds
2bay leaves
1onion, sliced
1 bunchspinach, washed & chopped roughly
1" ginger
2-3green chilies
to tastesalt
1/2 tsp.turmeric powder
1 tsp.garam masala powder
fried onions, tomato wedges, lemon wedges & fried cashews to garnish (opt)

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Steps

1

Make a puree with of the spinach with ginger and green chilies with 1/4 cup water. Keep aside. Heat the ghee and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. saute for a few seconds. Then add onions and saute.
2

Add the rice and fry for 1-2 minutes.
3

Add the pureed spinach, salt, turmeric powder and garam masala powder and continue to saute for 1-2 minutes. Add 1 and 1/2 cups water and pressure cook for 1-2 whistles.
4

Garnish with fried onions, tomato wedges, lemon wedges and fried cashews. Serve along with some raita, pickle or papad.