Spinach Biryani

Standard

Spinach Biryani

    1 tbsp vegetable oil
    1 onion, diced
    2 cloves garlic, minced
    1 tbsp Patak’s Biryani Paste
    1/4 tsp salt
    1/4 tsp pepper
    1 cup basmati rice
    1/4 cup raisins
    1 cup chicken broth
    4 cups chopped fresh spinach
    1/4 cup toasted sliced almonds

Toast the almonds over medium heat and set aside.

In a large frying pan that has a lid, heat oil over medium heat. Cook onion until deep golden, about 8 minutes. Add garlic, curry paste, salt and pepper; cook until fragrant, about 2 minutes. Stir in rice and raisins to coat.

Add broth and 1 cup of water; bring to a boil. Reduce heat, cover and simmer until almost no liquid remains; about 20 minutes.  Stir in spinach and almonds. Cover and let stand for 5 minutes.

Meat – We use either boneless pork chops or boneless chicken breasts

1/2 tsp salt
1/4 tsp ground cumin
1/4 tsp ground coriander
pork chops or chicken breasts

Combine salt, coriander, and cumin. Rub over meat. Place on a greased grill over medium-high heat, or under the broiler; grill, turning once, until cooked, 8-12 minutes. Serve with biryani.

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About ninian-poetree

I live in a sitcom. No seriously. I share a century home with an Englishman, my part-time sons, a step-daughter who visits every other year or so, a cat named Sophie and the latest addition, Hobart the (stuffed) monkey. I'm a mum, a writer, a teacher and an MUFC fanatic.

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