Thursday, 3 November 2016

Spinach & Chickpea Biryani/Palak & Chickpea Biryani/Palak & Kondakadalai Biryani

Hello friends,

Today I am going to share a easy, healthy and quick one pot meal, perfect for lunch box, parties, get-togethers etc. It’s none other than Spinach and Chickpea biryani, this colorful green birynai is very flavorful, super healthy and tempting. Spinach and chickpea is always a wonderful combination, be it salad, soup, curry or rice variety. I have already posted chickpea biryanii and spinach & carrot biryani earlier, do check out those biryani’s varieties also. Do try out this healthy Spinach and Chickpea biryani and post your comments here. Also check out other interesting Vegetarian Biryani's/Pulav and nonvegetarian Biryani's/Pulavs in the links and enjoy.

Here’s how to make Spinach and Chickpea Biryani with step by step photos…


Ingredients

Basmati Rice
2 cups
Onions
2 sliced
Tomatoes
2 chopped
Red Chilli Powder
½ tsp
Coriander Powder
½ tsp
Turmeric Powder
¼ tsp
Garam Masal Powder
¼ tsp
Cumin Powder/Jeeragam Powder
½ tsp
Yogurt/Curd
2 tbsp
Chick Pea
1 cup
Curry Leaves
10-12

For Grinding

Palak/Spinach
1 big bunch
Ginger
1 inch piece
Garlic
10-12 cloves
Green Chillies
3-4

For Tempering

Oil
3 tbsp
Cinnamon
2 pieces
Cloves
4
Fennel Seeds
½ tsp
Bay Leaves
2
Star anise
1 or 2
Cardamom/Elachi
2
Preparation Time: 12 Minutes     
Cooking Time: 25-30 minutes
Serves: 4-5

Method

Soak the chickpeas/kondakadalai the previous night[for atleast 8 hours. The next day  wash the chickpeas well and pressure cook it with salt for 2 to 3 whistles.


Wash the basmati rice and soak for about 20 minutes.


Wash the spinach thoroughly.



Grind the spinach, ginger, garlic and green chillies to a fine paste with little water and keep it aside.


Now to make biryani:

Heat oil in a heavy bottomed vessel or pressure cooker, add all the ingredients mentioned for tempering and sauté until nice aroma fills the room [oil, cinnamon, fennel seeds, cloves, star anise, bay leaves and cardamom].


Add the onions, curry leaves and sauté until they turn golden brown color.


Add the tomatoes and sauté until they turn mushy.


Now add the ground spinach paste to the tomatoes.


Add red chilli powder, coriander powder, turmeric powder, cumin powder, garam masala powder, salt and mix thoroughly. Let the mixture boil for 2-3 minutes.


Now add the cooked chickpeas to the spinach and let it boil for another 2-3 minutes.


Add the washed basmati rice to the mixture and give a gentle stir.


Now add about 3 ¼ cups of water to the rice. Let it come to rolling boil.


Keep the stove on medium flame and the yogurt to the mixture. Adjust the amount of salt and spice at this point as per your requirement.


Cover and cook on medium flame for about 12 to 15 minutes or until done. Open the lid in the middle and give a gentle stir.


Super delicious, aromatic and healthy Spinach & Chickpea biryani is ready to be enjoyed. Serve it hot with a cup of yogurt or raita.


Thank you all for visiting my space, please come back again for more interesting and healthy recipes from my kitchen.

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Until then I am signing off…


1 comment:

Hello everybody,
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
Priya Anandakumar

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