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Aloo Palak Biryani
Aloo Palak Biryani is delicious one pot meal that you can make for an Indian themed meal or a weeknight dinner.
Servings Prep Time
3people 10minutes
Cook Time
25minutes
Servings Prep Time
3people 10minutes
Cook Time
25minutes
Ingredients
Instructions
  1. To prepare the aloo palak biryani, start by cooking the rice and potatoes. In a pressure cooker or instant pot with separators place the washed rice with 2 cups water and pinch of salt in one compartment. Place the quartered potatoes in another compartment. Pressure cook for one whistle, keep on sim for 3-5 minutes and switch off the flame. The rice and potatoes need to be just cooked and not mashed.
  2. While the pressure cooker is doing its work, prepare the aloo palak masala to go with the rice. In a large kadai, heat ghee. Add all the whole spices. Stir for a few seconds, then add the sliced onions, ginger-garlic paste. Saute on medium heat for 6-7 minutes, until onions are translucent.
  3. Add the shredded spinach and fry on high heat until it is wilted. This will take around 2 minutes.
  4. Once the cooker is cool enough to be opened, remove the potato cubes. Remove the rice onto a large dish, gently separate with fork and allow to cool for 10-15 minutes.
  5. Add the potato cubes to the onion-spinach mix along with the spice powders, yogurt and salt. Toss gently to coat the potato with spices, let this cook on low heat for 7-8 minutes with occasional turning, so that the onion-spinach-spice mix coats the potatoes.
  6. Add the crumbled paneer towards the end (if using) and toss gently.
  7. Add the cooked rice to the mix in the pan along with the saffron milk, toss gently till evenly mixed. Cover this with a tight light and let the flavours come together on low heat for 5 more minutes.
  8. Serve hot paired with a raita.
Recipe Notes
  1. I highly recommend Goldiee Chhole Masala. After using this for the last 10 years, I can tell you, no other masala comes close. While it is manufactured in Kanpur, most of it is exported. All you hing fans, Goldiee Heera Hing is strong and fragrant like NO OTHER. Use it to believe it. And no, I am not getting paid to promote this! It’s great that you can get their entire range online now
  2. You can also substitute all or part of the spinach with fresh methi (fenugreek) leaves for a delicious variation.
  3. For a healthier version, use quick cooking brown basmati rice instead of white rice. You can even try this recipe using millets or quinoa.
  4. To make it vegan, use any other cooking oil instead of ghee, 2 tbsp tomato puree instead of yogurt and omit the paneer.
  5. You can also use this recipe to make potato spinach curry alone (aloo palak) to have with dal-rice or rotis – adjust the salt and spice powders accordingly as you wont be mixing it with plain rice.
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