SPINACH POTATO BIRYANI IN RICE COOKER( PALAK CHANA DAL ALOO BIRYANI)

Spinach Potato Biryani( Aloo Palak Biryani) with Channa Dal and Whole Spices ( One Pot Meal) for Lunch / Dinner Served with Raita ( Yogurt with Onions , Tomato and Cumin seeds Seasoning) Papad and Pickle  .

This is my Second Biryani Post ( after Chole Biryani) which is delicious when served with Raita, Papad and Pickle .

Spinach Biryani( ALOO CHANA PALAK BIRYANI) is a Simple and Easy Biryani recipe cooked in RICE COOKER with aromatic Basmati Rice , Whole Spices , Crushed Tomatoes and Spiced it up with Green Chilli Paste, Ginger – Garlic Paste and Biryani Masala . I also added Channa dal to make it a nutritional One Pot Meal . I usually prepare this Biryani recipe for Kids Lunch Box or for Weekend Lunch so I can spend some time with Kids and at the same time enjoy Home food. This recipe will definitely help when you are in rush to fix quick Lunch/Dinner with SIMPLE INGREDIENTS.

It is easy to cook Biryani recipe if you do some prep work night before ( Like measure rice and mix with Channa dal , wash and soak in the Morning , Chop all the Veggies and refrigerate and   gather Whole Spices and store in a Box ). So you can Cook  Lunch in 10 Minutes ( Rice Cooker).

Recipe for 3 People .

Preparation time : 15 Minutes

Cooking Time : 10  Minutes 

Note : Adding Green Chilli Paste and Biryani Masala is Optional . I tried with and without . Both taste Good.

INGREDIENTS:

1. Basmati Rice – 1 Cup

2. Spinach – 3 Handfuls

3. Channa Dal – 1/4 th Cup

4. Onion – 1 ( Medium)

5. Tomatoes – 2

6. Potatoes – 2 Medium or 8 Baby Potatoes

7. Ginger and Garlic paste – 1 tbsp.

8. Whole Spices – Cloves -5 , Cardamom – 2 , Cinnamon Stick –  2 to 3  Small , Bay Leaves – 3 , Cumin seeds – 1 tbsp.

9. Oil – 3 tbsp.

10 . Ghee – 2 tbsp.

11. Water – 2 Cups

12. Green Chilli Paste – 1 tbsp. 

13 . BIryani  Masala – 1/2 to  1 tbsp, Red chilli powder or Sambar powder and Red chilli powder 

14 . Coriander and Mint Leaves

15. Salt as per taste

METHOD:

1. Soak Basmati Rice and Channa Dal for 30 Minutes . Wash 3 to 4 times and add 2 Cups Water and Little Salt . Check Water for Salt and adjust .   Transfer to rice Cooker .     Cut Onions length Wise. Crush the Tomatoes.  Cut Baby Potatoes into Half  .   Chop the Spinach.

2. Heat 1 tbsp. Oil and fry Spinach and add to the Rice  and Channa Dal Water .                 Add  2 more tbsp. Oil   and 2 tbsp. Ghee to the Sauce Pan and Saute Onions with Cumin Seeds and Whole Spices .   Once   Onions are  Golden Brown. Add GINGER GARLIC PASTE and fry for Couple of Minutes. Add Baby Potatoes followed by CRUSHED TOMATOES . Switch off the Stove .

3. Add the Onion Mixture   to the Rice Water  .  Season with Green Chilli Paste or Sliced Green Chillies , Biryani Masala , Red chilli powder , Coriander and Mint Leaves

4. Cook in the Rice Cooker . It will take approximately 10 Minutes . SERVE warm with YOGURT RAITA , PAPAD and PICKLE . Remove Cinnamon Stick and Bay Leaves before Serving. Taste the Biryani and adjust Seasoning.

5. To One cup YOGURT add 1/4 th Cup finely Chopped Onions , 1 tomato ( Finely Chopped), finely Chopped Coriander Leaves. Season it with Salt . Heat 1 to 2 tbsp. Oil and add CUMIN seeds . Cool the Seasoning and add to YOGURT ( Curd).