Spinach Palak Paneer Biryani

Name: Spinach Palak Paneer Biryani
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1½ cups (300 g) aged basmati rice, rinsed in several changes of water until clear, soaked in cold water for 30 minutes, then drained; 8 cups (1900 ml) water, for parboiling the rice; 1 tablespoon (15 g) kosher salt; 1 whole (1 g) bay leaf; 4 pods (1 g) green cardamom pods, lightly crushed; 4 whole (1 g) whole cloves; 1 piece (2 inches / 5 cm) (3 g) cinnamon stick; 10 oz (about 10 packed cups) (280 g) fresh spinach, washed well, thick stems trimmed; 4 cups (950 ml) water, boiling, for blanching the spinach; 3 whole (30 g) green chilies (serrano or Indian green chilies), stems removed, roughly chopped; 3 tablespoons (45 ml) cold water, for blending; 8 oz (225 g) paneer, cut into ¾-inch (2 cm) cubes and patted dry; 1 tablespoon (14 g) ghee; 3 tablespoons (42 g) ghee; 1 teaspoon (2 g) cumin seeds; 2 medium (about 10 oz) (300 g) yellow onions, halved and thinly sliced; 6 cloves (24 g) garlic cloves, finely minced; 1 tablespoon (10 g) fresh ginger, finely grated; 1 large (about 6 oz) (170 g) ripe tomato, finely chopped; ½ teaspoon (1 g) ground turmeric; 1 teaspoon (2 g) ground coriander; 1 teaspoon (2 g) garam masala; 1¼ teaspoons (7 g) kosher salt; ½ cup (120 g) plain whole-milk yogurt, at room temperature, whisked smooth; ½ cup, packed (15 g) fresh mint leaves, roughly chopped; ½ cup, packed (15 g) fresh cilantro, roughly chopped; 1 tablespoon (15 ml) fresh lemon juice; 1 tablespoon (14 g) ghee, melted

From the MyKitchenBank Kitchen

Fragrant basmati rice is layered over a vivid green gravy of spinach, garlic, ginger and green chilies with golden paneer, then steamed together until every grain is perfumed. A lighter, vegetable-packed biryani that still feels special.

Prep: 25 min
Cook: 1 hr
Wait: 40 min
Total: 2 hr 5 min
Makes: 4 generous servings (about 7 cups cooked biryani)

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Ingredients

4 servings

For the rice
1½ cups (300 g) aged basmati rice, rinsed in several changes of water until clear, soaked in cold water for 30 minutes, then drained
8 cups (1900 ml) water, for parboiling the rice
1 tablespoon (15 g) kosher salt
1 whole (1 g) bay leaf
4 pods (1 g) green cardamom pods, lightly crushed
4 whole (1 g) whole cloves
1 piece (2 inches / 5 cm) (3 g) cinnamon stick
For the spinach puree
10 oz (about 10 packed cups) (280 g) fresh spinach, washed well, thick stems trimmed
4 cups (950 ml) water, boiling, for blanching the spinach
3 whole (30 g) green chilies (serrano or Indian green chilies), stems removed, roughly chopped
3 tablespoons (45 ml) cold water, for blending
For the paneer
8 oz (225 g) paneer, cut into ¾-inch (2 cm) cubes and patted dry
1 tablespoon (14 g) ghee
For the gravy
3 tablespoons (42 g) ghee
1 teaspoon (2 g) cumin seeds
2 medium (about 10 oz) (300 g) yellow onions, halved and thinly sliced
6 cloves (24 g) garlic cloves, finely minced
1 tablespoon (10 g) fresh ginger, finely grated
1 large (about 6 oz) (170 g) ripe tomato, finely chopped
½ teaspoon (1 g) ground turmeric
1 teaspoon (2 g) ground coriander
1 teaspoon (2 g) garam masala
1¼ teaspoons (7 g) kosher salt
½ cup (120 g) plain whole-milk yogurt, at room temperature, whisked smooth
For layering
½ cup, packed (15 g) fresh mint leaves, roughly chopped
½ cup, packed (15 g) fresh cilantro, roughly chopped
1 tablespoon (15 ml) fresh lemon juice
1 tablespoon (14 g) ghee, melted

Equipment (8)

Heavy-bottomed 4–5 quart (4–5 L) pot or Dutch oven with tight-fitting lid
Large pot, 5–6 quart (5–6 L), for blanching spinach and parboiling rice
Blender or food processor
Large bowl for ice water
Fine-mesh strainer or colander
Large nonstick skillet, 10-inch (25 cm)
Aluminum foil (to seal the pot)
Slotted spoon

Steps

Before you start

Rinse and soak the rice first; it needs 30 minutes, and you can prep everything else while it soaks.
Set out the yogurt so it loses its chill (about 20 minutes); cold yogurt can split when it hits the hot pan.
Use a heavy-bottomed 4–5 quart (4–5 L) pot with a tight lid, since the biryani finishes by steaming in the same pot.
Wear gloves or wash your hands well after handling green chilies, and keep seeds in if you like it hot, or remove them for mild.

1
Rinse and soak rice
- Place the basmati in a large bowl and cover with cold water.
- Swirl with your fingers, drain, and repeat 4–5 times until the water runs almost clear.
- Cover with fresh cold water and soak for 30 minutes, then drain well in a fine-mesh strainer.
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Ready when: Grains look opaque white and are slightly longer; water ran clear when rinsing
Tip: Don't soak longer than 45 minutes or the grains turn fragile and snap during layering.
2
Blanch and puree spinach
- Bring the 4 cups (950 ml) blanching water to a rolling boil in the large pot.
- Fill a large bowl with ice water.
- Add the spinach and push it under the water; cook for 45–60 seconds just until wilted and bright green.
- Transfer immediately to the ice water with a slotted spoon, cool for 1 minute, then squeeze out most of the liquid.
- Discard the blanching water, or keep the pot for the rice.
- Blend the spinach with the green chilies and 3 tablespoons cold water for 1–2 minutes until a smooth, thick puree forms.
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Ready when: Spinach is vivid green and limp after blanching; puree is smooth and pourable like thick soup
Tip: The ice bath stops cooking and locks in the green color. Over-blanching gives a drab, olive biryani.
3
Brown the paneer
- Heat 1 tablespoon ghee in the 10-inch skillet over medium heat until shimmering.
- Add the paneer cubes in a single layer and cook 2–3 minutes per side, turning gently, until golden on at least two sides.
- Transfer to a plate.
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Ready when: Paneer cubes are light golden brown with crisp edges
Tip: Pat the paneer dry first and don't move it for the first 2 minutes, so it browns instead of sticking.
4
Caramelize the onions
- In the heavy 4–5 quart pot, heat 3 tablespoons ghee over medium heat.
- Add the cumin seeds and sizzle for 20–30 seconds until fragrant and a shade darker.
- Add the sliced onions and ¼ teaspoon of the masala salt.
- Cook, stirring every minute or two, for 12–14 minutes until soft and deep golden brown.
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Ready when: Onions are soft, sweet-smelling and golden brown, with some darker edges
Tip: If onions start to scorch, lower the heat and add a splash of water. Burnt onions make the gravy bitter.
5
Build the masala
- Add the garlic and ginger to the onions and stir for 1 minute until the raw smell disappears.
- Add the tomato, turmeric, ground coriander and remaining masala salt.
- Cook, mashing the tomato with your spoon, for 4–5 minutes until it breaks down into a thick paste and ghee begins to separate at the edges.
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Ready when: Tomato has melted into a jammy paste with droplets of ghee visible on the surface
Tip: Stir constantly once the garlic goes in; it burns quickly and turns bitter.
6
Simmer the palak gravy
- Reduce heat to low.
- Add the whisked yogurt 2 tablespoons at a time, stirring constantly, and cook 1–2 minutes until smooth.
- Pour in the spinach puree and garam masala, raise heat to medium, and simmer uncovered for 6–8 minutes, stirring occasionally, until the gravy thickens to the consistency of a thick stew.
- Fold in the browned paneer and turn off the heat.
- Taste and add a pinch more salt if needed.
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Ready when: Gravy is thick and a spoon dragged through leaves a trail that closes slowly; it should not be watery
Tip: Gravy must be thick, not runny. The rice steams in its moisture, and excess liquid turns the rice mushy.
7
Parboil the rice
- Bring 8 cups (1.9 L) water to a rolling boil in the large pot.
- Add the salt, bay leaf, cardamom, cloves and cinnamon stick.
- Add the drained rice and boil uncovered over high heat for 5–6 minutes.
- Test a grain: it should break easily when pressed between your fingers but still have a firm, white core.
- Drain immediately in a colander and discard the whole spices if you like.
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Ready when: Grains are about 70% cooked: they are elongated and snap in half with a firm white dot in the center
Tip: Start tasting at 4 minutes. Overcooked parboiled rice turns to mush during steaming.
8
Layer the biryani
- Spread the gravy evenly across the bottom of the pot (leave it in the pot, off the heat).
- Scatter half of the mint and cilantro over it.
- Spoon half of the drained rice on top in an even layer without pressing down.
- Sprinkle with the remaining mint and cilantro and the lemon juice, then top with the remaining rice, mounding it gently.
- Drizzle the melted ghee over the surface.
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Ready when: Rice sits in two even, fluffy layers with herbs visible between them
Tip: Don't stir or press the layers. Keeping them separate gives the signature biryani contrast of green gravy and white rice.
9
Steam on dum
- Cover the pot with a sheet of foil pressed around the rim, then set the lid on top to seal tightly.
- Place over medium-high heat for 2–3 minutes until you see steam escaping and hear a gentle sizzle.
- Reduce to the lowest heat and cook, undisturbed, for 18 minutes.
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Ready when: Steam smells strongly of spices and herbs; rice on top is tender and fluffy when tested
Tip: Resist lifting the lid. If your burner runs hot, set the pot on a flat tawa or heat diffuser to prevent scorching on the bottom.
10
Rest and serve
- Turn off the heat and leave the pot sealed for 10 minutes.
- Remove the lid and foil.
- Using a wide spoon, gently fold from the bottom up so the green gravy streaks through the rice, being careful not to break the grains or paneer.
- Serve hot with cooling raita and sliced onion.
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Ready when: Rice grains are separate, fluffy and fully tender, evenly flecked with green

Good to know

Tips

Use aged basmati if possible: it stays long, separate and fluffy, while newer rice turns sticky.
Keep the gravy thick. A wet masala is the most common cause of mushy biryani.
For a hotter biryani, leave the seeds in the green chilies or add a slit chili to the layers; for mild, remove seeds and use 2 chilies.
A pinch of saffron soaked in 2 tablespoons warm milk drizzled over the top layer adds fragrance if you want a more festive version.

Make ahead

"The spinach puree can be made up to 2 days ahead and refrigerated in an airtight container (press plastic wrap on the surface to keep it green). The gravy with paneer can be cooked up to 1 day ahead and chilled; reheat it until hot before layering with freshly parboiled rice."

Storage & reheating

"Room temperature: up to 2 hours after cooking. Refrigerator: cool quickly and store in an airtight container for up to 3 days. Freezer: up to 2 months in portions (paneer texture becomes a little crumbly). Reheat single portions in a covered microwave-safe dish with 1–2 tablespoons water for 2–3 minutes, stirring halfway, until steaming hot throughout, or in a covered skillet over low heat for 6–8 minutes."

Substitutions

paneer → extra-firm tofu or boiled potato chunks. Press tofu for 15 minutes and brown it as written; potatoes should be parboiled until just tender before browning.
ghee → neutral oil or vegan butter. You lose some nutty richness but the dish works well; use oil with 1 tbsp butter if you want a buttery flavor.
plain whole-milk yogurt → unsweetened plant-based yogurt or 3 tablespoons cream. Add slowly over low heat; use unsweetened yogurt only.
fresh spinach → frozen chopped spinach (10 oz / 280 g, thawed). Squeeze out all water and skip the blanching step; blend as directed.