Step 1

To prepare the aloo palak biryani, start by cooking the rice and potatoes. In a pressure cooker or instant pot with separators place the washed rice with 2 cups water and pinch of salt in one compartment. Place the quartered potatoes in another compartment. Pressure cook for one whistle, keep on sim for 3-5 minutes and switch off the flame. The rice and potatoes need to be just cooked and not mashed.

Step 2

While the pressure cooker is doing its work, prepare the aloo palak masala to go with the rice. In a large kadai, heat ghee. Add all the whole spices. Stir for a few seconds, then add the sliced onions, ginger-garlic paste. Saute on medium heat for 6-7 minutes, until onions are translucent.

Step 3

Add the shredded spinach and fry on high heat until it is wilted. This will take around 2 minutes.

Step 4

Once the cooker is cool enough to be opened, remove the potato cubes. Remove the rice onto a large dish, gently separate with fork and allow to cool for 10-15 minutes.

Step 5

Add the potato cubes to the onion-spinach mix along with the spice powders, yogurt and salt. Toss gently to coat the potato with spices, let this cook on low heat for 7-8 minutes with occasional turning, so that the onion-spinach-spice mix coats the potatoes.

Step 6

Add the crumbled paneer towards the end (if using) and toss gently.

Step 7

Add the cooked rice to the mix in the pan along with the saffron milk, toss gently till evenly mixed. Cover this with a tight light and let the flavours come together on low heat for 5 more minutes.

Step 8

Serve hot paired with a raita.