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corn spinach pulao recipe, how to make makai palak pulao recipe

corn spinach pulao recipe with step by step photos – easy and tasty recipe of a mild and lightly spiced pulao made with spinach and corn.

spinach and corn always go very well in combination with each other. so whenever i have some extra spinach and corn in the kitchen, i make this pulao. there is one more dish i like with spinach and corn and thats baked spinach corn. i have also shared a unbaked but creamy version of spinach corn some years back.

this recipe is a lightly spiced aromatic pulao and easy to cook. some prepping is required like removing the corn kernels from the corn cob, rinsing and chopping spinach and onions. the rest of the method is easy.

corn spinach pulao makes for a good lunch or dinner or you can even pack it in tiffin box. serve the makai palak pulao with raita or plain curd or veg salad or pickle. since this is a mildly flavoured pulao, you can also serve it with shorba gravy and tomato shorba or punjabi kadhi or a gujarati kadhi.

if you are looking for more rice recipes then do check palak pulao, corn pulao, palak biryani, palak corn curry and kolkata style veg biryani recipe.

makai palak pulao recipe below:

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makai palak pulao recipe
prep time
30 mins
cook time
20 mins
total time
50 mins
 

corn spinach pulao recipe - easy recipe of a spiced pulao made with spinach and corn.

course: main
cuisine: north indian
servings: 3
author: dassana amit
ingredients (1 cup = 250 ml)
  • 2 tablespoons oil
  • ½ teaspoon shah jeera (caraway seeds)
  • 1 inch cinnamon (dalchini)
  • 2 green cardamoms (hari elaichi)
  • 2 cloves (lavang)
  • 1 strand of mace (javitri)
  • 1 tej patta (indian bay leaf)
  • 75 grams onions OR 1 medium to large onion OR ½ cup sliced onions
  • ½ teaspoon ginger-garlic paste (adrak lahsun ka paste)
  • 265 grams corn cob OR 1 cup corn kernels (makai or bhutta)
  • 100 grams palak OR 2 cups chopped spinach
  • 1 cup heaped rice OR 200 grams basmati rice
  • 1 teaspoon lemon juice
  • 1.75 cups water
  • ½ teaspoon pulao or biryani masala (OPTIONAL)
  • salt as required
how to make recipe
preparation for corn spinach pulao recipe:
  1. firstly rinse basmati rice very well in water. then soak rice grains for 30 minutes in enough water. after 30 minutes drain all the water and keep the rice aside.

  2. when the rice is soaking, take 1 medium to large corn cob (makai). carefully with a knife, slice off the corn kernels. you will need 1 cup corn kernels.

  3. rinse 100 grams spinach first in water and then chop them. 

  4. also slice 1 medium to large onion. you will require 2 cups of chopped spinach and ½ cup of thinly sliced onions.

pressure cooking corn spinach pulao:
  1. heat 2 tablespoons oil in a pressure cooker.

  2. lower the flame and add the following whole spices - ½ teaspoon shah jeera, 1 inch cinnamon, 2 green cardamoms, 2 cloves, 1 single strand of mace and 1 tej patta. let the spices crackle and splutter.

  3. then add the sliced onions. 

  4. sauté the onions on a low to medium flame, stirring often till the onions begin to turn golden.

  5. then add ½ teaspoon ginger-garlic paste and sauté till the raw aroma of ginger-garlic goes away.

  6. then add the corn kernels and mix them with the rest of the ingredients.

  7. then add the chopped spinach and mix very well.

  8. then add ½ teaspoon pulao or biryani masala and mix again. if you do not have pulao-biryani masala, then just skip it and add ¼ teaspoon garam masala powder. or you can skip adding any masala overall.

  9. saute the spinach and corn mixture for 2 to 3 minutes on a low flame.

  10. then add the soaked basmati rice.

  11. gently mix the rice grains with the rest of the mixture.

  12. add 1.75 cups water and 1 teaspoon lemon juice.

  13. season with salt as per taste and mix very well. check the taste of the water and it should feel slightly salty. 

  14. pressure cook corn spinach pulao for 10 to 12 minutes or for 2 to 3 whistles on a medium flame.

  15. when the pressure in the cooker drops down on its own, then open the lid. gently fluff the pulao.

  16. serve makai palak pulao with raita or any pickle of your choice.

recipe notes

you can also make this pulao in a pan. just add 2 cups water if cooking in a pan. use a thick bottomed heavy pan, so that the rice does not get browned or burnt from the base. 


how to make corn spinach pulao recipe:

1. firstly rinse 1 cup heaped basmati rice (200 grams) very well in water. then soak rice grains for 30 minutes in enough water. after 30 minutes drain all the water and keep the rice aside.

2. when the rice is soaking, take 1 medium to large corn cob. carefully with a knife, slice off the corn kernels. you will need 1 cup corn kernels.

3. rinse 100 grams spinach first in water and then chop them. also slice 1 medium to large onion (75 grams). you will require 2 cups of chopped spinach and ½ cup of thinly sliced onions.

4. heat 2 tablespoons oil in a pressure cooker.

5. lower the flame and add the following whole spices – ½ teaspoon shah jeera, 1 inch cinnamon, 2 green cardamoms, 2 to 3 cloves, 1 single strand of mace and 1 tej patta. let the spices crackle and splutter.

6. then add the sliced onions.

7. begin to sauté the onions on a low to medium flame, stirring often.

8. saute till the onions begin to turn golden.

9. then add ½ teaspoon ginger-garlic paste. stir and sauté the ginger-garlic paste till the raw aroma of ginger-garlic goes away.

10. then add the corn kernels.

11. mix the corn with the rest of the ingredients.

12. then add the chopped spinach.

13. mix very well.

14. then add ½ teaspoon pulao or biryani masala and mix again. if you do not have pulao-biryani masala, then just skip it and add ¼ teaspoon garam masala powder. or you can skip adding any masala overall.

15. saute the spinach and corn mixture for 2 to 3 minutes on a low flame.

16. then add the soaked basmati rice.

17. gently mix the rice grains with the rest of the mixture.

18. add 1.75 cups water.

19. then add 1 teaspoon lemon juice.

20. season with salt as per taste and mix very well. check the taste of the water and it should feel slightly salty. pressure cook makai palak pulao for 10 to 12 minutes or for 2 to 3 whistles on a medium flame.

21. when the pressure in the cooker drops down on its own, then open the lid. gently fluff the pulao.

22. serve makai palak pulao with raita or any pickle of your choice. for more spinach recipes, check this collection of 29 palak recipes.




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This post was last modified on September 11, 2017, 9:13 pm

    Categories Kids RecipesMain CourseNorth Indian RecipesRice RecipesVegan Recipes