Spinach Biryani, often known as Palak Biryani, is a vibrant, flavorful, and nutritious twist on the classic Indian biryani. It replaces the rich, meat-based gravy with a beautifully green, creamy, and spiced spinach puree. The result is a fragrant rice dish that is both comforting and elegant, where the earthiness of spinach perfectly complements the aromatic basmati rice and whole spices. It’s an excellent choice for vegetarians, for those seeking a healthier alternative, or for anyone who wants to incorporate more greens into their diet without compromising on taste. The final dish is a visual stunner with its marbled green and white layers, flecked with golden fried onions and fresh herbs.

Origin and Background

Unlike the historic meat-based biryanis of Awadh or Hyderabad, Spinach Biryani doesn’t have a single, well-documented origin story. It is best understood as a modern, fusion dish that emerged from the creative and adaptable nature of Indian home cooking.

• Inspiration: It draws direct inspiration from Palak Paneer (spinach with cottage cheese) and other North Indian spinach curries. Cooks began using this flavorful spinach base as a layer in the traditional biryani dum cooking method.
• Culinary Context: It belongs to the category of “Vegetable Biryanis,” which were developed to cater to vegetarian communities and to provide festive, one-pot meal options for meatless days.
• Regional Influence: While popular across India, its flavors are most closely aligned with the North Indian (Punjabi) palate, which loves creamy, mildly spiced, and hearty vegetarian dishes.

Ingredients & People Serving

This recipe serves 4-5 people.

For the Spinach Mixture (Green Gravy):

• Spinach: 4 cups, tightly packed fresh spinach leaves (palak), thoroughly washed. (You can use 2 cups frozen spinach, thawed and squeezed dry).
• Herbs & Aromatics:
  • 1 cup fresh coriander leaves
  • ½ cup fresh mint leaves
  • 1-inch piece of ginger, chopped
  • 4-5 garlic cloves
  • 1-2 green chilies (adjust to taste)
• Vegetables:
  • 1 large onion, thinly sliced
  • 1 large tomato, finely chopped
  • ½ cup plain yogurt, whisked
• Whole Spices:
  • 1 bay leaf
  • 1-inch cinnamon stick
  • 2-3 green cardamom pods
  • 3-4 cloves
  • 1 star anise (optional)
• Ground Spices:
  • 1 tsp red chili powder (adjust to taste)
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • Salt to taste
• Fat:
  • 3 tbsp ghee or cooking oil

For the Rice:

• Rice: 1.5 cups good quality basmati rice
• Whole Spices: 1 bay leaf, 1-inch cinnamon stick, 2 green cardamom pods, 3 cloves
• Water: 4.5 cups (for cooking) + salt
• Other: 1 tsp ghee or oil

For Layering and Garnish:

• 1 large onion, sliced and fried until golden brown (birista)
• A handful of fresh mint and coriander leaves, chopped
• 2 tbsp warm milk mixed with a pinch of saffron strands (optional, for color)
• 2 tbsp fried cashews and raisins (optional)

The Recipe: Spinach (Palak) Biryani

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hr

Step 1: Prepare the Rice

1. Wash the basmati rice thoroughly and soak it in water for 20-30 minutes. Drain.
2. In a large pot, bring 4.5 cups of water to a rolling boil. Add the whole spices (bay leaf, cinnamon, cardamom, cloves), salt, and 1 tsp ghee.
3. Add the drained rice and cook on medium heat until the rice is 70-80% cooked (the grains should still have a firm bite in the center). This is crucial.
4. Drain the rice completely and spread it on a plate to stop the cooking process. Set aside.

Step 2: Make the Spinach Puree and Gravy

1. Blanch the spinach: Bring a pot of water to a boil. Add the spinach leaves and cook for just 2 minutes. Immediately transfer them to a bowl of ice-cold water to retain the vibrant green color.
2. In a blender, combine the blanched spinach, coriander leaves, mint leaves, ginger, garlic, and green chilies. Blend into a smooth puree. Set aside.

Step 3: Cook the Spinach Mixture

1. In a heavy-bottomed pot or pan (one that has a tight-fitting lid for the dum), heat 3 tbsp ghee/oil.
2. Add the whole spices and let them sizzle for 30 seconds.
3. Add the sliced onions and sauté until they turn soft and golden brown.
4. Add the chopped tomatoes and cook until they become soft and mushy.
5. Now, add all the ground spices (turmeric, red chili, coriander powder) and salt. Cook for a minute until the raw smell disappears.
6. Lower the heat and add the whisked yogurt. Stir continuously to prevent it from curdling.
7. Add the prepared green spinach puree. Cook this mixture for 5-7 minutes on medium heat, stirring occasionally, until it thickens slightly and the raw smell of the puree is gone. The ghee might start to separate at the edges.
8. Stir in the garam masala. Your spinach gravy is ready. The consistency should be thick, not watery.

Step 4: Layer the Biryani (Dum Cooking)

1. First Layer: Spread half of the cooked spinach gravy evenly at the bottom of the pot.
2. Second Layer: Over this, add half of the partially cooked rice and spread it evenly.
3. Garnish: Sprinkle half of the fried onions, fresh herbs, and saffron milk (if using).
4. Repeat: Repeat the layers with the remaining spinach gravy, followed by the remaining rice.
5. Final Garnish: Top with the rest of the fried onions, herbs, fried cashews, and raisins.

Step 5: The Dum (Slow Cooking)

1. Seal the Pot: Cover the pot with a tight-fitting lid. For a better seal, you can place a heavy object on the lid or seal the edges with wheat flour dough.
2. Cook: Cook on the lowest possible heat for 15-20 minutes. This slow steaming (dum) allows the flavors to meld together and the rice to finish cooking perfectly.
3. Rest: Turn off the heat and let the biryani rest, still covered, for another 10-15 minutes. DO NOT OPEN THE LID during the cooking and resting time.

Step 6: Serve

1. Open the lid gently. You will be greeted with a magnificent aroma.
2. Using a spoon or fork, fluff the biryani from the side, gently mixing the layers as you serve.
3. Serve hot with Boon Raita and a simple salad. A spicy mirchi ka salan is also a classic accompaniment.