Keerai Biriyani / Spinach Biriyani

Ingredients:

Palak keerai / Spinach - 1 big bunch (finely chopped)
Rice - 2 cups (washed and soaked in 3 cups of water)
Big onion - 2 (sliced finely, lengthwise)
Tomato - 2 (diced)
Green chilies - 3 (slit)
Ginger-garlic paste - 2 tbsp
Mint Leaves - a handful (roughly chopped)
Curry leaves - 1 sprig
Chili powder - 3 tbsp
Turmeric powder - 1/2 tsp
Garam masala - 1/4 tsp
Curd - 1/2 cup
Oil - 4 tbsp
Ghee - 1 tbsp
Salt to taste

For tempering:
Cinnamon sticks - four 1/2 inch pieces
Cloves - 6 (break the head so it wont burst in the oil)
Bay leaves - 2 (torn in half)
Saunf - 1/2 tsp
Khus khus - 1 tsp

Method of preparation:
1. Heat oil and ghee together in a pressure cooker. Add the tempering ingredients and saute for a few seconds.
2. Add the onion, curry leaves and green chillies and saute till the onions turn light golden.
3. Add the ginger-garlic paste and saute till nice aroma arises.
4. Add the tomatoes and cook covered on low flame till the tomatoes turn pulpy.
:-cover with just a plate and not the cooker lid
5. Now add chili powder, turmeric powder, garam masala and salt to taste and saute a little.
6. Now add the chopped spinach and mint leaves, and saute well for 5 mins.
7. Add the curd and mix well.
8. Now pour in the soaked rice along with the water and mix well. Check for salt.
9. Now close with the cooker lid and wait till just one whistle.
:- Rice will get over cooked if you leave the biriyani for more than one whistle.
10. Once the steam settles by itself open the cooker and mix slightly without breaking the rice.
11. Serve hot with raitha.

Happy cooking :)