Spinach Biriyani

Yields: 8 cups

2 cups rice

Soak rice in water for 30 minutes.

Spinach Puree

6 ounces spinach
1/2 cup mint leaves
1/2 cup cilantro leaves
5 green chilies
1 tsp ginger, grated
1 tsp garlic grated
1/2 cup water

Add all the above to blender and blend to a smooth paste.

2 tbsp oil

1" cinnamon
4 green cardamom
4 cloves
2 bay leaves
1/4 cup cashews, chopped
1/2 tsp cumin seeds
1 tsp fennel seeds

Press saute in instant pot.

Add oil and spread using a spatula. Once oil is heated, add cinnamon, cardamom, cloves, bay leaves, cashews cumin seeds, fennel seeds and sauté till nice aroma comes.

1 cup onion, thinly sliced

Add onion and fry till they are browned. Remove some of the fried onion for garnishing (optional).

asafetida

Add asafetida and sauté for another 30 seconds.

1 cup tomato, chopped

Add tomatoes, sauté for 3 more minutes.

Add spinach puree and sauté for 5 more minutes.

1/2 tsp red chili powder
1/4 tsp garam masala powder
1/4 tsp turmeric powder
1 tsp coriander powder
1 tbsp + 1/4 tsp salt

Add all the spices and mix well.

4 cups water

Add drained rice, water and mix well for 1 to 2 minutes.

Close the lid and pressure cook in Rice setting. Let the pressure release naturally.

Open the lid and allow to stand for 5 minutes before mixing the biriyani.

Serve spinach biriyani with fried onions.

Taste Note: Tastes NOT good
Source: vegrecipesofindia