makai palak pulao recipe, corn spinach pulao recipe
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5 from 2 votes

corn spinach pulao

corn spinach pulao recipe is an easy recipe of a spiced pulao made with spinach and corn.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: main course
Cuisine: north indian
Servings: 3
Author: Dassana Amit


  • 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


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.