Makai Palak Pulao Recipe - Spinach and corn pulao.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Basmati rice ( बासमती चावल ) , Spinach ( पालक )

Cuisine : Punjabi

Course : Rice

Makai Palak Pulao

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Makai Palak Pulao checkout Chicken Pulao , Jodhpuri Vegetable Pulao , Vegetable Biryani , Erra Sadam . You can also find more Rice recipes like Soya Granules Biryani, Mexican Fried Rice, Trinidad Pulao, Phodnicha Bhaat. Or try out these recipes from Punjabi Cuisine like Makki Paneer Pakora, Keema Bharta, Gajar Pista Burfi, Jeera Chicken A La Sheetal.

Makai Palak Pulao Recipe Card

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Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Makai Palak Pulao

  • 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 2-3

  • Oil 1 1/2 teaspoons

  • Cumin seeds 1 teaspoon

  • Bay leaf 1

  • Cloves 2

  • Black peppercorns 5

  • Green cardamoms 2

  • Black cardamoms 2

  • Cinnamon 1 inch stick

  • Mace 1 blade

  • Lemon juice 1 tablespoon

  • Salt to taste

Method

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.

How to make Makai Palak Pulao

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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