Corn Palak Pulao - SK Khazana

This is the best way to make your kids eat both spinach and corn – they will love it when served this way This is a Sanjeev Kapoor exclusive recipe.

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Corn Palak Pulao - SK Khazana

Main Ingredients Sweet corn kernels, Spinach
Cuisine Indian,Fusion
Course Rice
Prep Time 16-20 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Corn Palak Pulao - SK Khazana

  • 3/4 Sweet corn kernels boiled
  • 1 Large bunch Spinach
  • 1 1/2 cups Basmati rice soaked
  • 2 tablespoons Ghee
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Cumin seeds
  • 2 small Onions chopped
  • to taste Salt
  • 1 1/2 teaspoons Ginger paste
  • 1 1/2 teaspoons Garlic paste
  • 1 teaspoon Coriander powder
  • 1 teaspoon Garam masala powder
  • 1 for garnish Orange
  • for garnish Pomegranate pearls
  • to serve Raita


  1. Shred of the spinach leaves and set aside. Heat ghee in a deep non-stick pan, add mustard seeds and let them splutter. Add cumin seeds and let them change colour.
  2. Add onions and mix well. Add a pinch of salt, mix and sauté till onions turn golden brown. Add ginger paste and garlic paste, mix and sauté for 2 minutes.
  3. Drain and add rice and mix. Add coriander powder, adjust salt and add garam masala powder.
  4. Add sweet corn and spinach and mix well. Add 3cups water and mix well. Cover and cook on low heat till the moisture is absorbed and the rice is cooked completely.
  5. Take the pan off the heat and transfer the pulao into a doughnut shaped mould packing it tightly. Set it aside for 5 minutes.
  6. Halve an orange and cut into half-moon shaped slices.
  7. Place a plate upside down on the mould and turn it over and gently remove the mould. What you get is pulao in the shape of a doughnut. Arrange the orange slices all around the rice and sprinkle pomegranate pearls over them to make a nice pattern.
  8. Place a small katori with pomegranate raita in the center cavity of the rice and serve.