Palak Biryani (Spinach Biryani) by Krishna Mukherjee

Mr. Krishna Mukherjee

Biriyani is usually a sumptuous concoction of rice and meat. Vegetarians, who love the taste of Biriyani, are left with no option but to have Khuska Pulao that has is simply the just the Biriyani Rice. My mother is a staunch vegetarian and thus came up with this amazing recipe of Palak Biriyani. If vegetarian guests are coming over for lunch or dinner, amaze them with this Palak Biriyani. I, unlike my mother, am a non-vegetarian but whenever she prepares this, I wipe the plate clean almost as if it is a fresh plate. I can guarantee that it will be loved by vegetarians as well as non-vegetarians alike.




  • Long grain rice
  • Salt
  • Big Cardamom
  • Palak Shaak/ Spinach
  • Mushroom
  • Paneer
  • Potatoes
  • Green Chillies – 2 or 3
  • Ginger
  • Jeera/ Cumin
  • Dhania/ Coriander
  • Dalchini/ Cinnamon
  • Elaichi/ Small Cardamom
  • Tej pata/ Bay leaf
  • Javitri/ Mace
  • Jaiphal/ Nutmeg
  • Kebab chini
  • Sugar
  • White Oil
  • Ghee
  • Keora Water
  • Rose Water




  1. Cook rice with little salt and big cardamom and keep it aside
  2. Boil palak with very little water until all the water is completely absorbed
  3. Make a paste of the boiled palak with two or three green chilies little ginger, cumin and coriander
  4. Next dry roast cinnamon, small cardamom, bay leaf, mace, nutmeg, kabab chini (optional) and make course powder. Keep this aside for later use.
  5. In a pan heat white oil and add cinnamon as well as small cardamom
  6. Next add in the palak (spinach) paste, salt, little sugar and keep stirring for some time till it dries out completely. Keep it aside.
  7. Boil mushroom with salt for five minutes. Strain and fry the mushrooms for about two to three minutes.
  8. Cut the paneer into small pieces, then fry the paneer and remove from heat.
  9. Next fry the boiled potatoes and keep it aside with fried mushrooms and paneer.
  10. Next heat white oil in a handi along with some ghee
  11. Add bay leaves and crushed cardamom and remove from the heat
  12. Now in the same handi keep stacking layers of rice along with palak paste, fried potatoes, fried paneer and fried mushrooms
  13. Keep adding a little bit of salt and the roasted masala powder in each layer
  14. After laying down the final layer, sprinkle some keora water and rose water over this layer along with a little ghee.
  15. Cover it tightly
  16. Heat a tawa and place the biriyani filled handi on the tawa. Continue cooking this for 15 minutes to 20 minutes on low flame.
  17. Remove from the heat and toss it with the lid closed.
  18. Serve it hot with onion rings, raita and salad

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