corn spinach pulao

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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. A vegan dish.

corn spinach pulao recipe

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 recipe. There is one more dish I like with spinach and corn and thats baked spinach corn. I have also shared recipes of Corn pulao and Spinach rice.

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 it 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.

How to make corn spinach pulao

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.

rice to make corn spinach pulao recipe

2. When the rice is soaking, take 1 medium to a large corn cob. Carefully with a knife, slice off the corn kernels. You will need 1 cup of corn kernels.

corn to make corn spinach pulao recipe

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.

spinach to make corn spinach pulao recipe

4. Heat 2 tablespoons oil in a pressure cooker.

oil for making corn spinach pulao recipe

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 (Indian bay leaf). Let the spices crackle and splutter.

spices for making corn spinach pulao recipe

6. Then add the sliced onions.

onions for making corn spinach pulao recipe

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

onions for preparing corn spinach pulao recipe

8. Saute till the onions begin to turn golden.

onions for preparing corn spinach pulao recipe

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

preparing corn spinach pulao recipe

10. Then add the corn kernels.

corn for preparing makai palak pulao recipe

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

corn for preparing makai palak pulao recipe

12. Then add the chopped spinach.

spinach for preparing makai palak pulao recipe

13. Mix very well.

spinach for making makai palak pulao recipe

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.

making makai palak pulao recipe

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

making makai palak pulao recipe

Cooking corn spinach pulao

16. Then add the soaked basmati rice.

rice for making makai palak pulao recipe

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

rice for making makai palak pulao recipe

18. Add 1.75 cups of water.

making makai palak pulao recipe

19. Then add 1 teaspoon lemon juice.

making makai palak pulao recipe

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 for 10 to 12 minutes or for 2 to 3 whistles on a medium flame.

making makai palak pulao recipe

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

makai palak pulao recipe, corn spinach pulao recipe

22. Serve corn spinach pulao with raita or any pickle of your choice. For more spinach recipes, check this collection of 29 Spinach recipes.

makai palak pulao recipe
More Indian rice recipes

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makai palak pulao recipe, corn spinach pulao recipe

Corn Spinach Pulao

5 from 2 votes
This corn spinach pulao is an easy recipe of a spiced rice dish made with spinach, corn, rice, herbs and spices.
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins

Cuisine North Indian
Course: Main Course

Servings 3
Units

Ingredients

  • 2 tablespoons oil
  • ½ teaspoon shah jeera (caraway seeds)
  • 1 inch cinnamon
  • 2 green cardamoms
  • 2 cloves
  • 1 strand of mace
  • 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
  • 265 grams corn cob or 1 cup corn kernels
  • 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

Instructions

preparation

  • 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.
  • 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.
  • Rinse 100 grams spinach first in water and then chop them. 
  • Also slice 1 medium to large onion. You will require 2 cups of chopped spinach and ½ cup of thinly sliced onions.

making corn spinach pulao

  • Heat 2 tablespoons oil in a pressure cooker.
  • 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.
  • Then add the sliced onions. 
  • Sauté the onions on a low to medium flame, stirring often till the onions begin to turn golden.
  • Then add ½ teaspoon ginger-garlic paste and sauté till the raw aroma of ginger-garlic goes away.
  • Then add the corn kernels and mix them with the rest of the ingredients.
  • Then add the chopped spinach and mix very well.
  • 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.
  • Saute the spinach and corn mixture for 2 to 3 minutes on a low flame.
  • Then add the soaked basmati rice.
  • Gently mix the rice grains with the rest of the mixture.
  • Add 1.75 cups water and 1 teaspoon lemon juice.
  • Season with salt as per taste and mix very well. Check the taste of the water and it should feel slightly salty. 
  • Pressure cook for 10 to 12 minutes or for 2 to 3 whistles on a medium flame.
  • When the pressure in the cooker drops down on its own, then open the lid. Gently fluff the pulao.
  • Serve corn spinach pulao with raita or any pickle of your choice.

Notes

You can also make this recipe 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. 

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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4 Comments

  1. Nice one, Dassana – will try this! When you say one strand of mace, is it one flower, or just one petal (strand?) of the flower? Its not clear from the picture. Thanks!

    1. thanks saheli. its just one single strand of the mace flower and not one complete flower.

  2. green chilli and coriander leaves paste can be added for nice colour and spice!!!! btw, recipe is delicious☺

    1. thanks dr kanchan for the suggestions. i do make palak rice this way with green chilies, but not coriander leaves. will give a try with coriander leaves.