How to make Makkai Palak Chauli Brown Pulao -

Spinach, corn, chauli brown rice mixed with spices to make a tasty and healthy pulao.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Brown Rice (ब्राउन राइस ), Corn Kernels (मकई के दाने)

Cuisine : Fusion

Course : Rice

Makkai Palak Chauli Brown Pulao

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


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.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

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 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.