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
Scale
- 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