How to make Makai Palak Pulao -
Spinach and corn pulao.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Rice (चावल), Spinach (पालक)
Cuisine : Punjabi
Course : Rice
For more recipes related to Makai Palak Pulao checkout Jeera Rice, Handi Biryani, Bisi Bele Huliyana, Brown Rice Vegetable Pilaf . You can also find more Rice recipes like Tarkari Ni Khichdi Mushroom Pot Rice Tomato Rice-SK Khazana Tawa Pulao
Makai Palak Pulao Recipe Card
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.
Prep Time : 31-40 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Makai Palak Pulao Recipe
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.
Nutrition Info
Calories : 1217 Kcal
Carbohydrates : 236.3 gm
Protein : 33.8 gm
Fat : 15.3 gm
Other : 0
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
