PALAK BIRIYANI WITH BOONDHI RAITHA



PALAK has a very unique taste that pairs not only in gravy, but also soups, cutlets and of course here's our Biriyani!!! In school days my mum used to make pulao using a green called sukaangeerai. Similar to that I've made this. A good trick to make kids eat spinach.

 Ingredients:
Palak -1 big bunch
Onions - 2 thinly sliced
Tomatoes - 3 med finely chopped
Green chillies -2 slit
Coriander leaves and mint leaves- each a fistful
Oil- 2 tbsp
Ghee 1 tbsp
Ginger garlic paste - 2tsp
Cardamom, cloves, cinnamon -2 each
Bay leaf -1 big
Curd- 1/2 cup
Basmati rice 2 cups
Salt
Turmeric powder- 2 TSP heaped
Chilli powder- 1 tsp
Garam masala- 1 tsp

 Method:
Wash thoroughly and finely chop the palak. 
Heat oil in a kadai. Add oil and ghee. Splutter Bay leaf and other spices.
Add onions, palak, coriander, mint and ginger garlic paste. Saute well until it's translucent. Add in tomatoes and cook well. Stir in the turmeric powder, chilli powder and garam masala. 
Add the curd and saute well. Simmer until the oil separates and water almost evaporates. Add salt. 
Remove from heat. Add the washed basmati rice. And mix well without breaking the rice.

 # Rice cooker method 
Transfer in a rice cooker and add 3 cups of water. Check for salt and cook till done.

 ## Rice cooker + dum method
Transfer to a rice cooker and and 2 1/4 cups of water. After the indicator turns to keep warm, remove lid place a heavy iron dosa  pan on it and rest for 20 minutes.

 ### Pressure cooker method.
Transfer to a pressure cooker add 3 cups of water. Cook in a med flame upto 1 whistle. Keep in utmost sim flame for 10 minutes. Remove from heat and open after the pressure indicator is down.

 Garnish with a TSP of ghee, some mint leaves and roasted cashews. Serve with BOONDHI RAITHA** and potato chips.

 ** Mix 100g of spicy plain boondhi to 1 cup of thick yoghurt, just before serving, to prevent it from becoming soggy.




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