Sanjeev Kapoor

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Makai Palak Pulao

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Spinach and corn pulao.

This is an exclusive website recipe.

Preparation Time : 31-40 minutes

Cooking time : 26-30 minutes

Servings : 4

Makai Palak Pulao

Main Ingredients

Basmati rice, Spinach





Level Of Cooking



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


Step 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.

Step 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.

Step 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.

Step 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.

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