Name: Palak Aalo Dum Biryani recipe by Jaideep Singh (Jai Ki Rasoi Se) at BetterButter
Prep time: 90 min
Cook time: 60 min
Total time: 150 min
Yield: 8
Ingredients: Finely Chopped Spinach (Barik Kati Palak) - 6 to 7 bunches; Baby Potato (Chote Aalo) - 250 gram; Basmati Rice (Basmati Chawal) - ½ Kg; Ginger Garlic Paste (Adrak Lasoon Paste) - 2 Table Spoon; Lemon Juice (Nimbu Ka Ras) - 2 Table Spoon; Cumin Seeds (Shah Jeera) - 1 Tea Spoon; Cloves (Laung) - 4 to 5; Green Cardamom (Hari Elaichi) - 4 to 5; Cinnamon (Dalchini) - 3 to 4 of ½ inch; Bay Leaves (Tej Patta) - 4 to 5; Cumin Powder (Jeera Powder) - 1 Tea Spoon; Coriander Powder (Dhaniya Powder) - 1 Table Spoon; Black Papper Powder (Kali Mirch Powder) - 1 Table Spoon; Whole spice powder (Garam Masala Powder) - 1 Tea Spoon; Slit Green Chilies (Kati Hari Mirch) - 5 to 6; Finely Chopped Coriander (Barik Kata Hara Dhaniya) - 2 Table Spoon; Finely Chopped Mint (Barik Kata Hara Pudina) - 2 Table Spoon; Red Chili Powder (Lal Mirch Powder) - 1 Table Spoon; Turmeric Powder (Haldi Powder) - 1 Tea Spoon; Finely Chopped Onion (Barik Kati Pyaz) - 3 to 4 Medium Size; Fried Onions (Tala Pyaz) - 1 Cup; Cashew Nuts (Kaaju) - 50 Grams; Orange Color - 1 Tea Spoon; Pure Ghee - 50 Grams; Curds - 200 Grams; Oil (Tel) - As Per Requirement; Salt to taste

ABOUT Palak Aalo Dum Biryani RECIPE

Palak or Spinach is super food, which is an excellent source of vitamin K, Vitamin A, Magnesium, Iron, Copper, Vitamin B2, B6, E, Calcium, Potassium and Vitamin C. It is a very good source of Dietary Fiber, Phosphorus, Vitamin B1, Zinc, Protein and Choline. In other word, it's loaded with good things for every part of your body. By using such super food ingredients in Jai Ki Rasoi Se made "Palak Aalo Dum Biryani" served with Burani Raita

Ingredients Serving: 8

Finely Chopped Spinach (Barik Kati Palak) - 6 to 7 bunches
Baby Potato (Chote Aalo) - 250 gram
Basmati Rice (Basmati Chawal) - ½ Kg
Ginger Garlic Paste (Adrak Lasoon Paste) - 2 Table Spoon
Lemon Juice (Nimbu Ka Ras) - 2 Table Spoon
Cumin Seeds (Shah Jeera) - 1 Tea Spoon
Cloves (Laung) - 4 to 5
Green Cardamom (Hari Elaichi) - 4 to 5
Cinnamon (Dalchini) - 3 to 4 of ½ inch
Bay Leaves (Tej Patta) - 4 to 5
Cumin Powder (Jeera Powder) - 1 Tea Spoon
Coriander Powder (Dhaniya Powder) - 1 Table Spoon
Black Papper Powder (Kali Mirch Powder) - 1 Table Spoon
Whole spice powder (Garam Masala Powder) - 1 Tea Spoon
Slit Green Chilies (Kati Hari Mirch) - 5 to 6
Finely Chopped Coriander (Barik Kata Hara Dhaniya) - 2 Table Spoon
Finely Chopped Mint (Barik Kata Hara Pudina) - 2 Table Spoon
Red Chili Powder (Lal Mirch Powder) - 1 Table Spoon
Turmeric Powder (Haldi Powder) - 1 Tea Spoon
Finely Chopped Onion (Barik Kati Pyaz) - 3 to 4 Medium Size
Fried Onions (Tala Pyaz) - 1 Cup
Cashew Nuts (Kaaju) - 50 Grams
Orange Color - 1 Tea Spoon
Pure Ghee - 50 Grams
Curds - 200 Grams
Oil (Tel) - As Per Requirement
Salt to taste

Instructions

Wash and soak basamati roce for 45 minutes before cooking
In a vessel add finely chopped spinach, pealed baby potatoes, ginger garlic Paste, lemon juice, cumin seeds, cloves, green cardamom, cinnamon, bay leaves. Also dry masalas like - cumin, coriander, whole spice, red chilli, turmeric powder. Add slit green chilies, finely chopped green coriander & mint leave, finely chopped & fried onions and cashew nuts, curds and season it with salt according to taste. Mix all the ingredients and finally add oil as per requirement. Again mix and keep aside to get marinated at least for 45 minutes before cooking
Cooked the marinated spinach and potatoes till oil get separated from it
Take another vessel boil water. Add cumin seed, green cardamom, cinnamon and bay leave for adding flavore to rice. When the water gets boild add the soaked rice & salt. Cook the rice at 3/4th level.
Strain the rice and spread it over the cooked spinach and potatoes. Add fried onions, finely choped green coriander & mint leaves, slit green chilles, orange colour and pure ghee
Place a tawa on the stove, over it place the covered vessel and cook it for 25 minutes on a low flame.
The dish is ready to be served hot burani raita and salad

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