Makkai Palak Pulao

Ingredients list for Makkai Palak Pulao

• 3/4 cup Frozon Corn Kernels
• 2 bunches Spinach chopped
• 1 1/4 cups Basmati rice soaked
• 1 1/2 teaspoons Oil
• 1 teaspoon Cumin seeds
• 1 Bay leaf
• 2 Cloves
• 5 Black peppercorns
• 2 Green cardamoms
• 2 Black cardamoms
• 1 inch stick Cinnamon
• 1 blade Mace
• 1 inch piece Ginger finely chopped
• 4-6 cloves Garlic
• 2-3 Green chillies slit
• to taste Salt
• 1 tablespoon Lemon juice

Method

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.
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.
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.

Nutrition Info