Spinach Biryani
Servings: 2
Prep Time: 10 minutes
Cook Time: 20 minutes
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Ingredients
- 1 teaspoon cumin seeds
- 1 medium Onion
- 2 tablespoons fresh Ginger
- 2 cups spinach
- 15 leaves fresh mint
- 2 cups Basmati Rice
- 3 teaspoons Biryani Pulav Massala
- 5 tablespoons canola Oil
- dash of salt
- 1/4 cup Cashews
Instructions
1. Heat oil in a sauté pan.
2. Add black cumin seeds in warm oil. You should hear the crackling sound of black cumin seeds .
3. Add sliced onions and ginger garlic paste and 3 pinches of salt for the onions to sweat.
4. Wait for the onions to brown (golden brow)
5. Now add chopped mint and sauté for a minute
6. Add spinach to the onions and add 3 pinches of salt to the veggies.
7. Let the veggie mix cook well get the golden brown color. Do not cover the pan.
8. Add Biryani masala powder and sauté for 2 minutes.
9. Now add the sautéed veggie mix, soaked basmati rice along with water and 2 tsp of salt into a rice cooker.
10. Switch it on and do not peak into the rice cooker, rice is very shy and does not like that.
11. Wait until the rice is done. Give it 10 minutes for the rice to settle after it is done.
12. Spoon will make the rice mushy. So use a fork and fluff up the rice and vegetables.
13. Use spoon to serve once the rice is fluffed and transferred into a tray.
14. Always transfer Biryani into a tray because it is more presentable than in a bowl/dish
15. You can garnish your dish with crunchy cashews fried in ghee. This step is optional.
2. Add black cumin seeds in warm oil. You should hear the crackling sound of black cumin seeds .
3. Add sliced onions and ginger garlic paste and 3 pinches of salt for the onions to sweat.
4. Wait for the onions to brown (golden brow)
5. Now add chopped mint and sauté for a minute
6. Add spinach to the onions and add 3 pinches of salt to the veggies.
7. Let the veggie mix cook well get the golden brown color. Do not cover the pan.
8. Add Biryani masala powder and sauté for 2 minutes.
9. Now add the sautéed veggie mix, soaked basmati rice along with water and 2 tsp of salt into a rice cooker.
10. Switch it on and do not peak into the rice cooker, rice is very shy and does not like that.
11. Wait until the rice is done. Give it 10 minutes for the rice to settle after it is done.
12. Spoon will make the rice mushy. So use a fork and fluff up the rice and vegetables.
13. Use spoon to serve once the rice is fluffed and transferred into a tray.
14. Always transfer Biryani into a tray because it is more presentable than in a bowl/dish
15. You can garnish your dish with crunchy cashews fried in ghee. This step is optional.
Comments
This is an easy rice dish to make. I love the flavors of spinach and rice.
Nutritional Information
| Nutrition Facts | |
|---|---|
| Serving Size 1 Spinach Biryani Servings Per Batch 2 | |
| Amount Per Serving | |
| Calories1134 | Calories from Fat 3 |
| % Daily Value * | |
| Total Fat 45g | 69% |
| Saturated Fat 5g | 24% |
| Monounsaturated Fat 27g | |
| Polyunsaturated Fat 12g | |
| Trans Fat 0g | |
| Cholesterol 0g | 0% |
| Sodium 226mg | 9% |
| Potassium 649mg | 19% |
| Total Carbohydrate 164g | 55% |
| Dietary Fiber 5g | 22% |
| Sugars 4g | |
| Protein 18g | 36% |
| Vitamin A | 57% |
| Vitamin C | 22% |
| Calcium | 12% |
| Iron | 12% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition Visualization
Macronutrient Breakdown
% Daily Value
Nutrition Facts (per serving)
| Calories | 1376 kcal | 69% DV |
| Protein | 30.1g | 60% DV |
| Total Fat | 62.9g | 81% DV |
| Carbohydrates | 173.9g | 63% DV |
| Fiber | 10.7g | 38% DV |
| Sugar | 3.9g | 8% DV |
| Sodium | 955mg | 42% DV |
* Percent Daily Values are based on a 2000 calorie diet
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