How to make Makkai Palak Pulao -

Rice cooked with corn kernels, spinach and spices.

Sanjeev Kapoor

This recipe is from the book Khazana of Indian Recipes.

Main Ingredients : Frozon Corn Kernels, Spinach (पालक)

Cuisine : Indian

Course : Rice

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Makkai Palak Pulao

Makkai Palak Pulao Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Makkai Palak Pulao Recipe

  • Frozon Corn Kernels 3/4 cup

  • Spinach chopped 2 bunches

  • Basmati rice soaked 1 1/4 cups

  • 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

  • Ginger finely chopped 1 inch piece

  • Garlic 4-6 cloves

  • Green chillies slit 2-3

  • Salt to taste

  • Lemon juice 1 tablespoon

Method

Step 1

Heat oil in a non-stick pan and add cumin seeds. When they begin to change colour, add bay leaf, cloves, peppercorns, green cardamoms, black cardamoms, cinnamon and mace and stir fry briefly. Add ginger, garlic and green chillies.

Step 2

Cook on medium heat for a minute. Add corn kernels and continue cooking for two to three minutes. Drain and add basmati rice, stir gently for about a minute. Add two and a half cups of water and salt.

Step 3

Bring to a boil, add spinach and mix well. Cook on high heat, stirring gently but continuously. When the water is almost absorbed, add lemon juice and lower the heat. Cover the pan and continue cooking for about five to seven minutes or till the rice is completely cooked. Serve hot.

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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 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.