A - Z Rice Dishes ~ S for Spinach Layered Biryani

 Most of my pulao / biryani recipes ended up being a part of this week's posts, though I didn't plan it that way. And so, here is one more flavorful vegetarian biryani from my kitchen using healthy greens and vegetables. The vegetables used can be changed according to one's tastes and convenience.

Ingredients: 
3/4 cup Basmati rice 
2 small onions
Oil as needed
1 tbsp. ghee 
1 tsp. shahjeera / cumin seeds
4 cloves
3 cardamom pods
2 one inch cinnamon sticks
2 small bay leaves
1 tsp. ginger - garlic paste
1 tsp. green chillie paste / minced chillies
1/4 cup cilantro and mint leaves

2 cups finely chopped spinach leaves

1 tomato, chopped into cubes

1 carrot , peeled and cubed

1/4 cup fresh / frozen peas

1 cup peeled and cubed potatoes1/4 tsp. turmeric powder
Salt to taste
1/4 cup yogurt
1 tbsp. ghee


Method: 
* Rinse and soak the Basmati rice in water for about 10 minutes. Cook rice adding enough salt, 1&1/4 cups water and a tsp. of oil, until it is almost done. (I pressure cooked the rice for 2 whistles.)
* Slice the onions lengthwise, thinly and fry them in oil until they turn light brown. Transfer them onto a plate using a slotted spoon and add potatoes to the same oil and fry them until golden brown. (I shallow fried both onion and potatoes.) 
* Meanwhile, choose a pan / small cooker that is deep enough to cook the biryani in layers. Heat 2 tsp. oil in the pan and add shah jeera / cumin seeds, cloves, cardamom, cinnamon and bay leaf. Fry until the cumin turns brownish. Next add the green chillies and ginger - garlic paste and saute for few seconds. Then add cilantro & mint leaves and saute for few seconds.
* Next add spinach, tomatoes, carrot, peas, salt and turmeric powder. Saute until the carrots soften. (Potatoes can also be added at this step if frying is not preferred.)
* Next add the fried potatoes and yogurt to the pan and stir for few seconds. Transfer this spinach - vegetable mixture to a bowl.
* Now comes the layering part. Spread 1/3 of the vegetable mixture at the base (in the pan or cooker) uniformly. Next layer 1/3rd of the rice over it uniformly. Then layer uniformly with 1/3rd of the vegetable mixture, half of the fried onions, 1/3 rd of rice, 1/3rd of vegetable mixture, the remaining onions and rice, in that order. Pour the ghee over it. 
* Cover tightly and cook the mixture on low flame for about five minutes and turn off the stove. Let it sit for few minutes before serving.
* This biryani can be served with a raita or plain yogurt.
 

Recipes so far in A - Z Rice Dishes,  
A for Achaari Chole Pulao
B for Bhuna Khichuri
C for Chintapandu Pulihora
D for Dindigul Thalapakatti Veg Biryani
E for Ellorai / Ellotharai  
F for Fodnicha Bhaat 
G for Gongura Pulihora 
H for Hare Moong ki Chaaswaali Khichdi 
I for Iyengar Style Kadambam 
J for Jodhpuri Vegetable Pulao 
K for Kaju - Karivepaku Annam 
L for Lilva Khichdi
M for Mamidikaaya - Kobbari Pulihora 
N for Narali Bhaat
O for Oliya 
P for Peas Pulao 
Q for Qabooli Biryani 
R for Ram Pulao / Rajasthani Gatte Ka Pulao 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68.
An InLinkz Link-up

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