corn spinach pulao
corn spinach pulao recipe is an easy recipe of a spiced pulao made with spinach and corn.
strand of mace
(indian bay leaf)
OR 1 medium to large onion OR ½ cup sliced onions
(adrak lahsun ka paste)
OR 1 cup corn kernels (makai or bhutta)
OR 2 cups chopped spinach
OR 200 grams basmati rice
pulao or biryani masala
salt as required
preparation for corn spinach pulao
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.
pressure cooking 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 corn spinach pulao 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 makai palak pulao with raita or any pickle of your choice.
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.
full recipe -