Palak Channa Biryani / Spinach Chickpea Biryani is just another variation of the regular veg biryani. Delicious rice recipe that goes well with raitha. Perfect for lunch box. A Healthy recipe with all the goodness of Palak and Black Chickpeas into it. Palak and Butter always taste great together. So substituted butter for ghee in this biryani and it tasted great. I am sure this is a healthier choice for fussy kids. This is a perfect lunchbox recipe. Here goes the Recipe…
I served this Spinach Biryani with Potato Raitha.
Spinach Black Channa Biryani
Spinach Black Channa Biryani is a healthy and tasty biryani.
Ingredients
- 1 Cup Basmati Rice
- 1 Cup Water
- ½ Cup Chickpeas / Black Channa Boiled
- 2 teaspoon Garam Masala
- 1 Onion Chopped
- 1 Tomato Chopped
- 1 tablespoon Ginger Garlic Paste
- 1 Cup Thin Coconut Milk
- ¼ teaspoon Turmeric Powder
For Green Paste
- 1 Cup Palak / Spinach Blanched
- Fistful Mint Leaves
- Fistful Coriander Leaves
- 2 Green Chillis
To Tamper
- 1 Tablespoon Butter
- 1 inch stick Cinnamon
- 2 Cloves
- 1 Black Cardamom
- 1 Teaspoon Fennel Seeds
- 1 Bay Leaf
Instructions
- Soak Black Channa with enough water for atleast 4 hours. Add them into a pressure cooker add in required water and salt to taste. Pressure cook for 2 whistles. Let the pressure cooker release pressure on its own. Drain the excess water. Let it cool down.
- Add Palak leaves into luke warm water. Add 2 tablespoon of salt into it. Set it aside for 10 minutes. This process would remove the dirt and worms from the leaves if any.
- Meanwhile soak basmati rice in water for 15 minutes.
- Heat a pressure Cooker, add in butter and start melting butter. When it starts melting add in the contents listed under to Tamper section. When nice aroma comes out add in the onion and saute until glossy.
- Add tomato and saute until mushy. Add in Ginger garlic paste and saute until it cooks well.
- Grind all the ingredients listed under green paste into a paste.
- Add the green paste into the biryani mixture and cook until the raw smell leaves. Add in the black channa.
- Add in Garam Masala and turmeric powder. Add in the soaked rice. Add 1 Cup of coconut Milk. Give a quick stir. Close the pressure cooker and pressure cook for 2 whistles. Switch off the pressure cooker and allow it to release pressure on its own. Open the pressure cooker and fluff it off with a fork.
- Delicious palak biryani is now ready to serve.
Step by Step Photos on how to make Palak and Black Channa Biryani / Spinach and ChickPeas Biryani
- Soak Black Channa with enough water for atleast 4 hours. Add them into a pressure cooker add in required water and salt to taste. Pressure cook for 2 whistles. Let the pressure cooker release pressure on its own. Drain the excess water. Let it cool down.
- Add Palak leaves into luke warm water. Add 2 tablespoon of salt into it. Set it aside for 20 minutes. This process blanching would remove the dirt and worms from the leaves if any. Meanwhile soak basmati rice in water for 15 minutes.
- Heat a pressure Cooker, add in butter and start melting butter. When it starts melting add in the contents listed under to Tamper section. When nice aroma comes out add in the onion and saute until glossy.
- Add tomato and saute until mushy. Add in Ginger garlic paste and saute until it cooks well. Grind all the ingredients listed under green paste into a paste.
- Add the green paste into the biryani mixture and cook until the raw smell leaves. Add in the black channa.
- Add in Garam Masala and turmeric powder. Add in the soaked rice. Add 1 Cup of coconut Milk. Give a quick stir. Close the pressure cooker and pressure cook for 2 whistles. Switch off the pressure cooker and allow it to release pressure on its own. Open the pressure cooker and fluff it off with a fork. Delicious palak biryani is now ready to serve.
- Tasty and Healthy Palak Biryani is now ready to serve.
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That is a really interesting dish... Love the idea of adding so much protien and greens to it... Flavorful too...
Healthy biryani.. Coconut milk addition definitely makes it delicious..
Adding coconut milk to Biryani gives that unique flavor. I love adding it too. Very nice.
I have never used coconut milk in biryanis but seeing your post, I shall try it. Such a healthy biryani.
I normally use milk to cook some Biryani rice , but coconut milk is a great option too . The biryani is very well made and a very good source of protein as well as iron . Health packed one pot meal . Fantastic pick .
I haven't used these chickpeas in rice recipes. This looks so interesting. Let me try this for my daughter for a nutritious biryani..
Such a healthy biryani you got there!.. I have not combined spinach with this, sounds like a good combination!
Such a tasty and healthy biryani! The pics looks fabulous and the dish looks so tempting!
Coconut milk and rice yum!!! Will definitely try this one. Sounds delicious.
A rich in protein flavorful biryani with coconut meal.. that's one delicious rice dish.
thats a delicious one-pot biriyani. Perfect lunch box recipe.