My Hyderabadi Biryani is green in color and I know it. This is not an authentic version but this is how it is served in my city where I grew up. Any Suratis out there missing this green Hyderabadi Biryani do it if a try! It will definitely satisfy your taste buds and bring in some nostalgic memories!
Dry roast all spices for biryani masala in a pan for 30 seconds.
Add in a grinder and make fine powder.
Boil water in a pot. Add chopped spinach and cook for a minute. Drain extra water. Blanched spinach is ready.
In a blender add spinach, bell pepper, garlic, green chilies and ginger. Make a smooth paste. Add 1 to 2 tbsp of water if needed.
Heat oil in a pan, add cumin seeds, once it crackles add onions and bell pepper. Cook until soft.
Then add green paste, peas and paneer. Cook for a minute.
Add biryani masala, garam masala and salt. Cook until the raw taste of the masalas is gone.
Lastly add rice, roasted cashews. Mix everything and serve with Raita!
