Makai Palak Pulao

Main Ingredients	Rice, Spinach
Cuisine	Punjabi
Course	Rice
Prep Time	31-40 minutes
Cook time	26-30 minutes
Serve	4
Taste	Mild
Level of Cooking	Moderate
Others	Veg

Ingredients list for Makai Palak Pulao

• 1 1/4 cups Rice
• 2 bunches Spinach
• 3/4 cup Corn kernels frozen
• 1 inch piece Ginger
• 4-6 cloves Garlic
• 2-3 Green chillies
• 1 1/2 teaspoons Oil
• 1 teaspoon Cumin seeds
• 1 Bay leaf
• 2 Cloves
• 5 Black peppercorns
• 2 Green cardamoms
• 2 Black cardamoms
• 1 inch stick Cinnamon
• 1 blade Mace
• 1 tablespoon Lemon juice
• to taste Salt

Method

1. Pick and wash basmati rice in plenty of water and then soak in three cups of water for half an hour. Drain and keep aside. Clean, thoroughly wash and chop spinach. Thaw frozen corn kernels. Peel, wash and finely chop ginger and garlic.
2. Remove stems, wash and slit green chillies. Heat oil in a non-stick pan, add cumin seeds and when they start to change colour, add bay leaf, cloves, peppercorns, green cardamoms, black cardamoms, cinnamon and mace. Stir-fry for ten seconds. Add chopped ginger, garlic and slit green chillies.
3. Cook on medium heat for a minute. Add corn kernels and continue cooking for two to three minutes. Add basmati rice, stirring gently for about a minute. Add two and a half cups of water and salt to taste. Bring to a boil, add chopped spinach and mix well. Cook on high heat, stirring gently but continuously.
4. When water is almost absorbed, add lemon juice and reduce to low heat. Cover the pan and continue cooking for about five to seven minutes or till the rice is completely cooked. Serve hot.

Nutrition Info

Calories	1217
Carbohydrates	236.3
Protein	33.8
Fat	15.3