Spinach Biryani

2 cups basmati rice soaked for 30 minutes
1 large onion, sliced
1 tsp ginger-garlic paste
1 medium size tomato, chopped
4 or 4.5 cups of water
3 tbsp oil or ghee
some fried cashews for garnishing (optional)
salt as required
whole spices:
1 inch cinnamon
1 small star anise
2 green cardamoms
1 or 2 black cardamoms
2-3 cloves
1 bay leaf
a pinch of mace
dry spice powders
¼ tsp red chili powder
¼ tsp garam masala powder
¼ tsp turmeric powder
½ tsp cumin/jeera powder
1 tsp fennel/saunf powder
1 tsp coriander powder
a pinch of asafoetida/hing (optional)
for the spinach puree:
1 medium bunch spinach
½ cup mint leaves
½ cup coriander leaves
1 or 2 green chilies
5-6 almonds

METHOD:

preparing the spinach puree:
rinse the spinach leaves well.
chop and keep aside.
rinse & chop the green chilies, mint and coriander leaves
in a blender, add the chopped spinach, mint, coriander, green chili and almonds.
add ½ cup water and blend to a smooth paste.
preparing the biryani:
first rinse and then soak the rice.
when the rice is soaking, prepare the spinach puree as mentioned above.
heat oil in a thick bottom and deep pan or pot.
add all the whole spices.
fry for some seconds or till the oil gets fragrant.
add the sliced onions & fry till they are browned.
remove some of the fried onions for garnishing.
add the ginger-garlic paste and fry for some seconds.
now add the chopped tomatoes and fry till the tomatoes becomes soft for 2-3 minutes.
keep on stirring so that the ingredients do not stick to the bottom of the pan.
add the spinach puree and stir.
saute for 3-4 minutes.
now all the dry spice powders one by one and stir.
drain the soaked rice and add.
stir for 1-2 minutes.
pour 4 or 4.5 cups water.
add salt and stir.
check the taste of the broth and if required add some more salt.
cover tightly with a lid and cook till the water is absorbed and the rice is cooked.
fluff the rice.
serve hot garnished with the fried onions and fried cashews with a side vegetable curry, raita, yogurt curry or some salad.