Corn Spinach Pulao | Makai Palak Pulao

Sweet corn and spinach pulao is a healthy and nutrient packed yet delicious flavorful one pot meal. Greens are one of the most essential and nutritious foods to include in our meals, but we sometimes forget it and don’t have enough. This pulao is quite easy to make and if you have leftover rice, this can be done in very less time. It makes a great lunchbox recipe too.

The freshly ground spices lends a beautiful flavor and aroma to this pulao. Addition of juicy sweet corn balances the spices and makes it colorful and inviting, so even the choosy eaters will not shy away from eating this pulao. This healthy and mildly spiced pulao is very filling and contains all the necessary nutrients. Serve the pulao with a bowl of raita and papad.

Sweet Corn Spinach Pulao

Pulao with spinach and sweet corn, with freshly ground spices

Print Pin Recipe

Servings 3 – 4

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

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.

Course: Main Course

Cuisine: Indian

Keyword: Pulao Recipes