Name: Spinach Biryani with Peanuts
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 1/2 cups basmati rice (soaked in cold water for at least 30 minutes); 2 oz bunches fresh spinach or 1 16- bag of frozen spinach (yes (you can use frozen here, and nobody will know)); 1/2 cup peanuts; 1 tbsp coconut oil; 2 leaves large bay; 6 green cardamom pods; 1- inch piece of cinnamon; 1 tsp shahjeera (caraway seeds); 1 large onion (finely sliced); 2 large tomatoes (finely diced); 8 cloves of garlic (crushed into a rough paste); 1- inch knob of ginger (grated or crushed into a paste); 2 green chili peppers like serrano or jalapeno (minced); 1/4 cup coriander leaves and more for garnish; 1/4 cup mint leaves; 1/2 tsp turmeric; 1 tbsp biryani masala (any kind is fine-- even the ones labeled for chicken or mutton biryani because they are just spices and completely vegan/. At a pinch (substitute with garam masala.)); 1/2 cup fried onions (optional-- even storebought like the kind you use for your Thanksgiving green bean casserole will do); 1 cup coconut milk; Juice of 1 lemon; Salt to taste