Sweet Corn Spinach Pulao
Pulao with spinach and sweet corn, with freshly ground spices
Ingredients
- 1 cup basmati rice
- 1 bunch / 150-200 grams spinach leaves chopped
- 1 cup sweet corn
- 1 medium onion finely chopped
- 1 green chilly finely chopped
- 1 tsp ginger-garlic paste
- ¼ cup tomato puree
- ¼ tsp turmeric powder
- 1 tbsp oil
- 1 tbsp butter
- 1 bay leaf
- Salt to taste
To roast and grind
- 1 tsp coriander seeds
- ½ tsp cumin seeds / jeera
- ½ tsp fennel seeds / sombu
- 3 dry red chillies
- 1 inch cinnamon stick
- 1 clove
- 4-5 black peppercorn
Instructions
- Wash and soak the rice for 15-20 minutes. Add 2 cups of water and cook the rice. Spread the rice on a plate and allow to cool.
- Dry roast the spices until nice aroma comes and the spices are slightly golden. Cool and grind to a powder using a mortar-pestle or mixie.
- Cook the corn kernels adding little water until soft. Or microwave them for 2-3 minutes. Set aside.
- In a pan, heat oil and butter. Add bay leaf and after few seconds add onion. Fry till it turns soft and translucent.
- Add green chilly, ginger-garlic paste and fry till the raw smell goes. Then add tomato puree, turmeric powder and fry for 3-4 minutes.
- Then add the ground spice powder and fry for 2-3 minutes. Add the spinach and cook till it wilts. Add corn and saute for another 2-3 minutes.
- Add the cooked rice, salt and gently combine everything. Cook for another 2-3 minutes and remove from heat.
Notes
- Squeeze some lemon at the end if you like bit of tang to the pulao.
- Do not cook the spinach for long time, just enough till the leaves wilts, otherwise it will turn bitter.