How to make Makkai Palak Chauli Brown Pulao -
Spinach, corn, chauli brown rice mixed with spices to make a tasty and healthy pulao.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Brown Rice (ब्राउन राइस ), Corn Kernels (मकई के दाने)
Cuisine : Fusion
Course : Rice
For more recipes related to Makkai Palak Chauli Brown Pulao checkout Brown Rice Vegetable Pilaf , Hara Masala Brown Rice Pulao, Brown Rice Biryani With Chutney Chicken, Brown Basmati Pulao . You can also find more Rice recipes like Palakwale Chawal-SK Khazana Sama Aur Aloo Ki Khichdi Green Tomato Tamarind Rice - SK Khazana Creamy Red Rice Risotto
Makkai Palak Chauli Brown 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 : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Makkai Palak Chauli Brown Pulao Recipe
Brown Rice 2 cups
Corn Kernels 3/4 cup
Spinach 1 bunch
Green Amaranth (chauli) 1 bunch
Oil 1 1/2 teaspoons
Bay leaf 1
Cumin seeds 1 teaspoon
Cloves 2
Black peppercorns 5
Green cardamoms 2
Black cardamoms 2
Cinnamon 1 inch stick
Mace 1 blade
Ginger finely chopped 1 inch piece
Garlic finely chopped 5-6 cloves
Green chillies slit 2-3
Salt to taste
Lemon juice 1 tablespoon
Method
Step 1
Pick and wash rice in plenty of water and soak in four cups of warm water for half an hour. Clean and thoroughly wash and chop spinach and green amaranth.
Step 2
Heat oil in a non stick pan, add cumin seeds and when it starts to change colour, add bay leaf, cloves, black peppercorns, green cardamoms, black cardamoms, cinnamon and mace.
Step 3
Stir-fry briefly. Add ginger, garlic and slit green chillies. Cook on medium heat for a minute. Add corn kernels and continue cooking for two to three minutes.
Step 4
Drain and add rice, stir 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 chauli and mix well.
Step 5
Pressure cook to two whistles and keep on low heat for five minutes. Open cooker when steam is fully released. Add lemon juice. Serve hot with yogurt.
Nutrition Info
Calories : 1809 Kcal
Carbohydrates : 361.4 gm
Protein : 50.8 gm
Fat : 17.7 gm
Other : 0
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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.
