Makkai Palak Chauli Brown Pulao

Ingredients list for Makkai Palak Chauli Brown Pulao

• 2 cups Brown Rice
• 3/4 cup Corn Kernels
• 1 bunch Spinach
• 1 bunch Green Amaranth (chauli)
• 1 1/2 teaspoons Oil
• 1 Bay leaf
• 1 teaspoon Cumin seeds
• 2 Cloves
• 5 Black peppercorns
• 2 Green cardamoms
• 2 Black cardamoms
• 1 inch stick Cinnamon
• 1 blade Mace
• 1 inch piece Ginger finely chopped
• 5-6 cloves Garlic finely chopped
• 2-3 Green chillies slit
• to taste Salt
• 1 tablespoon Lemon juice

Method

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.
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.
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.
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.
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