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Ruchik Randhap

Food & Memories of Mangalore

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March 27, 2016

Palak Veg Biryani

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Aaah! The joy of getting back to blogging cannot be explained! I don’t have a lot of stories to tell but when I sit to edit my pictures (most of them are long forgotten) I feel an inexplicable feeling of exhilaration! I know, the words sound big, but such is the feeling, whattodo!
 
This biryani enticed me when my friend Veda first mentioned it. I couldn’t wait to try it as I am always in search of a good biryani recipe, the rice lover that I am. To be honest, I tried this during Lent and was feeling a little guilty to post it then. Today is a perfect opportunity to do so! I hope this recipe pleases hard core vegetarians because I am sure that you have tasted all the gorgeous veg biryanis out there! But do give this simple, humble and homely recipe a try won’t you? Pretty please? 🙂

 
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Palak Veg Biryani

This simple yet delicious biryani with the flavour of palak and the goodness of mixed vegetables is so satisfying and filling.
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Course: Main Course
Cuisine: Indian
Keyword: Biryani, Palak, Pulao, Vegetarian
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Calories: 451kcal
Author: Shireen Sequeira

Ingredients

  • 1 teaspoon cumin seeds
  • 3-4 peppercorns
  • 3-4 cardamoms
  • 3-4 cloves
  • 1 inch stick of cinnamon or cassia bark
  • 1 bay leaf
  • 2 medium sized onions finely chopped
  • 2 cups basmati rice
  • 6 cups water
  • salt to taste
  • ghee or oil for frying

Mixed Veggies:

  • 1 cup carrot chopped into small pieces, approx 1 big carrot, peeled and chopped
  • 1/2 cup frozen green peas
  • 1/2 cup frozen corn kernels
  • 1/2 cup capsicum (green bell pepper), cubed
  • 7-8 broad beans, you may use snap peas or french beans

For the masala:

  • 1 cup palak leaves and tender stalk, about 10-12 big leaves
  • 1 medium sized onion
  • 1 cup coriander leaves
  • 1/4 cup mint leaves, optional
  • 5-6 curry leaves, optional
  • 3 green chillies (adjust to taste)
  • 2 inch fresh ginger
  • 5-6 fat cloves of garlic

Instructions

  • Wash the basmati rice in 2-3 changes of water and soak in plenty of water for 20 mins.
  • Grind all the ingredients mentioned under ‘For the masala’ using a little water.
  • Keep all the mixed veggies ready. In a pan, bring 6 cups of water to a boil.
  • In a large, wide based kadai/pan heat ghee or oil and toss in the cumin seeds. When they stop sizzling, add the cloves, peppercorns, cardamoms, bay leaf. Fry for a few seconds and then add the sliced onions and fry until they turn translucent. Add the cubed capsicum and fry for a bit.
  • Now add the ground masala, garam masala, red chilli powder, turmeric powder and fry for half a minute. Add the chopped vegetables and fry for a couple of minutes.
  • Completely drain off the soaked rice on a colander and add it to the vegetable mixture. Stir fry for a couple of minutes and then add the freshly boiling water to it.
  • Add salt to taste and adjust seasoning. Let the mixture come to a rolling boil, then reduce the heat to a simmer, cover the mouth of the pan with aluminium foil and a well fitting lid and let it cook on sim for 5 minutes. After 5 minutes turn off the heat and set an alarm for 15 minutes. Do not open it in between, the rice will cook in its steam.
  • After 15 mins, gently open one end of the pan and quickly fluff up the rice all over using a fork. Cover again and keep it for 1-2 minutes. This is just to help the flavours mix well.
  • Serve hot with raitha of your choice.Notes:

Notes

  • Normally for biryanis and pulaos we use a 1:2 (rice to water) ratio ie, for every 1 cup of rice, 2 cups of water (or stock) is required. Since we are using several vegetables that don’t release a lot of their own stock (like carrots, peas, corn, beans) we are using an extra cup of water per cup of rice.
  • Instead of using plain water you may use vegetable stock (or stock cube added to water). If you are not a pure vegetarian you may even use chicken stock to enhance the taste – but make sure you don’t feed it to a pure vegetarian 🙂

Nutrition

Nutrition Facts
Palak Veg Biryani
Amount per Serving
Calories
451
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
211
mg
9
%
Potassium
 
577
mg
16
%
Carbohydrates
 
99
g
33
%
Fiber
 
8
g
33
%
Sugar
 
9
g
10
%
Protein
 
11
g
22
%
Vitamin A
 
6714
IU
134
%
Vitamin C
 
65
mg
79
%
Calcium
 
118
mg
12
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

The nutritional values are only indicative.

Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap
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Filed Under: All Posts, Rice, Pasta and One Pot Meals Tagged With: Rice, Spinach

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Comments

  1. Susanna says

    March 29, 2016 at 4:17 am

    Sounds delish Shireen – will surely try it soon!

    Reply

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I am Shireen Sequeira a Mangalorean living in Dubai. I love trying out new recipes and giving them a twist of my own. However, I do try my best to preserve the authenticity of traditional Mangalorean recipes. Know More...

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