Palak Paneer Biryani Recipe – Authentic Indian Layered Rice Dish

Last Updated on 2 months by Neha Deshmukh

Palak Paneer Biryani Recipe – Authentic Indian Layered Rice Dish

Hey everyone! If you’re anything like me, you absolutely love a good biryani. But sometimes, you want something a little different, a little… greener! That’s where this Palak Paneer Biryani comes in. It’s a vibrant, flavorful twist on the classic, and honestly, it’s become a bit of a family favorite. I first made this for a small get-together, and it disappeared so quickly – I knew I had to share the recipe with all of you!

Why You’ll Love This Recipe

This isn’t your average biryani. The layers of spinach-infused rice, rich paneer masala, and fragrant spices create a symphony of flavors and textures. It’s visually stunning, surprisingly easy to make (especially with the microwave shortcut!), and packed with goodness. Plus, it’s a fantastic way to sneak in some extra greens!

Ingredients

Here’s what you’ll need to create this delicious Palak Paneer Biryani:

• 1 cup Basmati rice
• 1 inch Cinnamon stick
• 2 Cloves
• 1 Cardamom pod
• 1 Black stone flower (kala phool)
• As needed Salt
• 6 cups Water
• Few drops Oil
• 1 cup Palak leaves (chopped)
• 2 Green chillies
• 1 tbsp Cooking oil
• 1 Big onion, finely chopped
• 1/2 tsp Fennel seeds
• 1/2 tsp Ginger-garlic paste (G&G paste)
• 1/2 tsp Garam masala powder
• 2 Tomatoes (pureed)
• 1/4 tsp Turmeric powder
• 1/2 tsp Red chilli powder
• 3/4 tsp Dhania powder
• 1 tbsp Ghee

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your biryani.

Basmati Rice: Choosing the Right Grain
Basmati is key here. Look for aged basmati rice – it’s longer, fluffier, and has a beautiful aroma. I usually go for the extra-long grain variety. About 200g of rice is perfect for this recipe.

Spices: The Significance of Whole Spices (Cinnamon, Cloves, Cardamom, Black Stone Flower)
Don’t skip the whole spices! They infuse the rice with a subtle, aromatic flavor. The black stone flower (kala phool) adds a unique smoky note – it’s a bit of an acquired taste, but I highly recommend trying it.

Palak (Spinach): Fresh vs. Frozen & Regional Variations
Fresh spinach is best, but frozen works in a pinch. If using frozen, make sure to thaw it completely and squeeze out all the excess water. In some regions, people also add a touch of methi (fenugreek) leaves along with the spinach for extra flavor.

Paneer: Homemade vs. Store-Bought
You can use homemade or store-bought paneer. If using store-bought, make sure it’s soft and fresh. I sometimes lightly fry the paneer cubes before adding them to the masala for a slightly firmer texture. About 200g of paneer is ideal.

Ghee: The Flavor Enhancer – Clarified Butter Explained
Ghee is clarified butter, and it adds a richness and aroma that’s simply unmatched. You can make your own, or buy it pre-made. It’s a staple in Indian cooking for a reason!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start by soaking the basmati rice in water for about 30 minutes. This helps it cook evenly and become nice and fluffy.
2. While the rice is soaking, bring 6 cups of water to a boil. Add the cinnamon stick, cloves, cardamom pod, black stone flower, a pinch of salt, and a few drops of oil.
3. Add the soaked rice to the boiling water and cook until it’s about 75% done – it should still have a slight bite to it. Drain the rice and divide it into three equal portions.
4. Now, let’s make the spinach paste. Blanch the chopped palak leaves and green chillies in boiling water for a minute. Immediately transfer them to ice water to stop the cooking process. Drain and grind them with fennel seeds to a smooth green paste.
5. In a pan, heat 1 tbsp of cooking oil. Sauté the finely chopped onion until golden brown. Add the ginger-garlic paste and sauté for another minute.
6. Add the spinach paste to the pan and cook until it thickens and the raw smell disappears. Set this green rice aside.
7. For the red layer, heat a little more oil in a separate pan. Sauté cumin seeds and garam masala powder for a few seconds. Add the chopped onion and sauté until golden brown.
8. Add the tomato puree, turmeric powder, red chilli powder, and dhania powder. Cook until the masala thickens and the oil starts to separate.
9. Gently add the paneer cubes to the masala and cook for a few minutes until they are coated. This is your red rice portion.
10. Now for the layering! In a microwave-safe bowl, start with a layer of the green rice, followed by a layer of plain white rice, and then a layer of the red paneer masala.
11. Drizzle a tablespoon of ghee over the top, and garnish with some fresh herbs like coriander or mint.
12. Cover the bowl and microwave on high for 8-10 minutes.
13. Let it rest for a couple of minutes, then carefully invert the biryani onto a serving plate.

Expert Tips

A few little things that can make a big difference:

Achieving Fluffy Rice: Don’t overcook the rice! It should be slightly undercooked when you drain it, as it will finish cooking in the microwave.

Balancing Spice Levels: Adjust the amount of red chilli powder to your liking.

Perfecting the Palak Paste: Make sure to squeeze out all the excess water from the spinach after blanching it. This will prevent the paste from becoming too watery.

Layering Technique for Optimal Flavor: Don’t mix the layers! The beauty of biryani is in the distinct flavors of each layer.

Variations

Want to switch things up? Here are a few ideas:

Vegan Palak Biryani: Substitute the paneer with tofu or chickpeas. Use plant-based ghee or oil instead of regular ghee.

Gluten-Free Palak Biryani: This recipe is naturally gluten-free! Just double-check the garam masala to ensure it doesn’t contain any gluten-containing ingredients.

Spice Level Adjustment (Mild, Medium, Hot): Reduce or increase the amount of red chilli powder to adjust the spice level. You can also add a pinch of cayenne pepper for extra heat.

Festival Adaptations (e.g., Eid, Diwali): This biryani is perfect for festive occasions! You can add a sprinkle of saffron strands to the rice for a more luxurious touch.

Serving Suggestions

Serve this Palak Paneer Biryani hot with a side of refreshing raita (yogurt dip). A simple onion-cucumber raita works beautifully. Papadums (Indian crispy wafers) are also a great accompaniment.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop.

FAQs

What type of rice is best for biryani?
Basmati rice is the gold standard for biryani. Its long grains and fragrant aroma make it the perfect choice.

Can I use frozen spinach instead of fresh?
Yes, you can! Just make sure to thaw it completely and squeeze out all the excess water.

How can I adjust the spice level of this biryani?
Adjust the amount of red chilli powder to your liking.

What is black stone flower (kala phool) and can I omit it?
It adds a unique smoky flavor, but you can omit it if you can’t find it or don’t like the taste.

How do I prevent the rice from sticking to the bottom of the bowl during microwaving?
Make sure to use a microwave-safe bowl and drizzle enough ghee over the rice.

Can this biryani be made in a traditional pot instead of a microwave?
Yes, absolutely! Layer the biryani in a heavy-bottomed pot and cook on low heat for about 20-25 minutes, or until the rice is cooked through.

What is the best raita to serve with Palak Paneer Biryani?
A simple onion-cucumber raita is a classic pairing.