Spinach Corn Rice | Palak Corn Pulao | spinach rice indian | Palak Corn(Makai) Pulao Recipe Spinach Corn Rice, also known as Palak Corn (Makai) Pulao, is a simple, scrumptious, and quick dinner that takes only 30 minutes to prepare.
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About Spinach Corn Rice | Palak Corn Pulao Recipe
This is one of the easiest and healthiest ways to prepare palak pulao at home; it’s a fantastic way to use up leftover rice or spinach.
A fantastic choice for a kid’s lunch, an office lunch, or a languid Sunday brunch. With raita, salad, and pickles, it makes a filling, healthy supper.
I used spinach, mint, corn, onion, rice, and spices to make this palak corn rice. The quickest way to prepare this pulao and have a healthier supper at home is to do it this way.
Use leftover rice or freshly cooked rice to quickly prepare the nutritious and delectable spinach corn rice recipe. Fresh spinach, corn, green chilies, and whole spices are used to make spinach corn rice. Both vegan and gluten-free, this rice is.
This Corn Palak Pulao/Corn Spinach Pilaf/palak corn rice took really little to prepare.
A nutritious and delectable one-pot dish, with sweet corn and spinach Pulao, is also filled with vitamins and minerals. We occasionally forget to eat enough greens, despite the fact that they are one of the most important and healthy foods to include in our meals. If you have leftover rice, you may prepare this Spinach corn recipe in a relatively short amount of time. It also makes a fantastic lunchbox recipe.
This indian spinach rice or pulao has a wonderful flavor and scent because of the freshly ground spices. Even picky diners won’t hesitate to try this pulao since the addition of juicy sweet corn balances the spices and make it bright and enticing. This nutritious pulao is pleasantly spicy, satisfying, and has all the essential components. Serve it hot.
I planted spinach in one of the grow bags available a few weeks ago. The first plant you should grow if you’re new to gardening is spinach. It spreads so quickly. You plant it, water it once a day, and soon you’ll notice those tiny green leaves sprouting. And you now have fresh spinach that is available for picking whenever you like.
When I have vegetables that I’ve produced myself, I typically prepared vegetable jhalfrezi to go with this palak corn pilaf or something similar to let them shine. That is what this pulao with corn and spinach is. It is straightforward, delicate, fragrant, and really simple to produce.
Ingredients
- 2 cups – Cooked boiled rice
- 7 – Garlic cloves chopped
- 1 cup – Boiled or frozen sweet corn
- 1 cup – Spinach puree
- 2 medium – Onion chopped
- 1 cube – Vegan/Plain butter
- Salt to taste
- 1 tbsp – Red chili powder
- 1 tbsp – Cumin powder
- 1/2 tbsp – Coriander powder
- 4 tbsp – Vegan butter/ Plain butter/ Olive oil
- Ice or ice cold water for spinach leaves
Check out the Spinach Corn Rice | Palak Corn Pulao Recipe Video:
How To Make Spinach Corn Rice | spinach rice indian Step By Step With Photo:
- If you have leftover rice then it’s good if not then boil rice and drain out the water and keep it aside. Boil spinach for 5 minutes in water and then take it out with the help of a tong or spoon the dip them in ice-cold water. It helps to retain the green color.
- Now take them out in a grinder and make a smooth spinach paste.
- Heat vegan or plain butter in a pan.
- Now when the butter melts add chopped garlic cloves.
- Now fry for 2 minutes on medium flame till the raw flavor goes away and a little light brown. Now add onion chopped.
- Now fry till they are translucent. Now add the sweet corn and fry for 2 to 3 minutes on medium flame. Now add salt to taste, red chili powder, cumin powder, and coriander powder.
- Mix nicely and fry for 1 minute.
- Add spinach puree. Note: have used homemade. I blanched the spinach by boiling it in hot water for 3 minutes. Then took out the spinach leaves and dipped them in ice-cold water. Then took it out and poured it into a grinder. Then ground into a smooth spinach puree.
- Now mix them nicely.
- Fry till the mixture becomes dry.
- Now add the cooked rice.
- Now mix them very nicely and very gently.
- Now take them out in a bowl.
- Serve them hot and enjoy.
Spinach Corn Rice | Palak Corn Pulao
Important Suggestions To Keep In Mind
- Add any combination of chopped or pureed spinach leaves to this pulao.
- Adapt the level of spiciness to your preferences.
- Alternatively, you might prepare this rice in a pressure cooker for three whistles.
- Rice shouldn’t be overcooked. Each grain of rice needs to be kept apart.
- If you’re using spinach leaves, add the steamed corn kernels, spinach, salt, cumin powder, and garam masala powder after the onions have softened. Mix thoroughly, then cook the spinach until it has wilted. Get rid of the heat.
- For this pulao, use long-grain Basmati rice. The scent will be incredible, and the grains will stay apart.
Serving Suggestion
The ideal way to serve this pulao is hot, with raita and crispy papad.
You can serve Tomato Onion Raita or any other of the raita recipes
Butter must be added on top, though. I also enjoy adding a squeeze of lemon to it.
Storage Suggestion
When properly stored in an airtight container, this pulao keeps for roughly 2–3 days in the refrigerator. Before serving, properly reheat it in a pan or microwave.
While warming, you can add a little water to the top of the pulao seems a little dry.
Frequently Asked Questions
Can you make it in a pressure cooker?
Yes, a pressure cooker can also be used to prepare spinach and corn pulao.
Simply cook the rice according to the instructions below in a pressure cooker rather than a kadhai or pan, for roughly 1 whistle on high and 1 whistle on low heat.
Instantaneously turn off the heat under the pressure cooker and allow the pressure to freely release.
Brown rice will work, can we make it?
You may always substitute brown rice for white rice when making palak corn pulao to make a dish that is even healthier.
Simply switch out the white rice for the brown variety, up the water to two and a half cups, and follow the rest of the directions; all the measurements will remain the same.
What else can we use in place of rice?
Similar to Brown Rice, you can substitute Broken Wheat, Couscous, Quinoa, etc., but be careful to adjust the water ratio and cooking time accordingly.
Does the rice need to be soaked before preparing pulao?
Rice that has been soaked will be fluffy and separate. Soak the rice for at least 30 minutes prior to cooking, drain the water, and then add the soaked rice to the mixture.
Some other spinach recipes you would like on my blog – Spinach Crepes With Avocado And Cheese, Hash Brown Mushroom Spinach Crepes Recipes, Low Carb Spinach & Mushroom Cauliflower Rice, Spinach Quesadilla – Vegan Spinach Quesadillas.
Note: A rough estimate of nutrition is provided.
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Recipe Card
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Spinach Corn Rice | Palak Corn Pulao
- Total Time: 30 minutes
- Yield: 4 people 1x
- Diet: Vegan
Description
Spinach Corn Rice | Palak Corn Pulao | Palak Corn(Makai) Pulao Recipe Spinach Corn Rice, indian spinach rice also known as Palak Corn (Makai) Pulao, is a simple, scrumptious, and quick dinner that takes only 30 minutes to prepare.
Ingredients
- 2 cups – Cooked boiled basmati rice
- 7 – Garlic cloves chopped
- 1 cup – Boiled or frozen sweet corn
- 1 cup – Spinach puree
- 2 medium – Onion chopped
- Salt to taste
- 1 tbsp – Red chili powder
- 1 tbsp – Cumin powder
- 1/2 tbsp – Coriander powder
- 4 tbsp – Vegan butter/ Plain butter/ Olive oil
- Ice or ice cold water for spinach leaves
Instructions
- If you have leftover rice then it’s good if not then boil rice and drain out the water and keep it aside. Boil spinach for 5 minutes in water and then take it out with the help of a tong or spoon the dip them in ice-cold water. It helps to retain the green color.
- Now take them out in a grinder and make a smooth spinach paste.
- Heat vegan or plain butter in a pan.
- Now when the butter melts add chopped garlic cloves.
- Now fry for 2 minutes on medium flame till the raw flavor goes away and a little light brown. Now add onion chopped.
- Now fry till they are translucent. Now add the sweet corn and fry for 2 to 3 minutes on medium flame. Now add salt to taste, red chili powder, cumin powder, and coriander powder.
- Mix nicely and fry for 1 minute.
- Add spinach puree. Note: have used homemade. I blanched the spinach by boiling it in hot water for 3 minutes. Then took out the spinach leaves and dipped them in ice-cold water. Then took it out and poured it into a grinder. Then ground into a smooth spinach puree.
- Now mix them nicely.
- Fry till the mixture becomes dry.
- Now add the cooked rice.
- Now mix them very nicely and very gently.
- Now take them out in a bowl.
- Serve them hot and enjoy.
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Notes
- Add any combination of chopped or pureed spinach leaves to this pulao.
- Adapt the level of spiciness to your preferences.
- Alternatively, you might prepare this rice in a pressure cooker for three whistles.
- Rice shouldn’t be overcooked. Each grain of rice needs to be kept apart.
- If you’re using spinach leaves, add the steamed corn kernels, spinach, salt, cumin powder, and garam masala powder after the onions have softened. Mix thoroughly, then cook the spinach until it has wilted. Get rid of the heat.
- For this pulao, use long-grain Basmati rice. The scent will be incredible, and the grains will stay apart.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stove-Top
- Cuisine: Indian
Nutrition
- Serving Size: 4 people
- Calories: 210Kcal
- Sodium: 25mg
- Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 5g
- Cholesterol: omg
Note: A rough estimate of nutrition is provided.
We Love to hear back from you and appreciate your success stories!
Have you tried this “Recipe”? Please feed us with your ★ ★ ★ ★ ★ star ratings and comments below.
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