Spinach puree:
Rinse the palak/spinach leaves well chop and keep aside.
Rinse and  chop garlic the green chilies, onions and coriander leavesin a blender, add the chopped spinach, mint, coriander, green chili and almonds.
Add 1  cup water and blend to a smooth paste.

For the biryani:

First rinse and then soak the rice. when the rice is soaking, prepare the spinach puree.

Heat oil in a thick bottom and deep pan or pot. add all the whole spices. fry for some seconds or till the oil gets fragrant. add the sliced onions & fry till they are browned.

Remove some of the fried onions for garnishing. add the ginger-garlic paste and fry for some seconds.

Now add the chopped tomatoes and fry till the tomatoes becomes soft for 4-3 minutes.
Keep on stirring so that the ingredients do not stick to the bottom of the pan. add the spinach puree and stir. saute for 3-4 minutes.

Now all the dry spice powders one by one and stir. drain the soaked rice and add. stir for 3-4 minutes. 4.5 cups water.
Add salt and stir. check the taste of the broth and if required add some more salt. cover tightly with a lid and cook till the water is absorbed and the rice is cooked.

Serve palak biryani hot garnished with the fried onions and fried Cashewnuts or almond for garnishing by dhaneshvari kirankumar joshi....