How to make Makkai Palak Pulao -
Rice cooked with corn kernels, spinach and spices.
This recipe is from the book Khazana of Indian Recipes.
Main Ingredients : Frozon Corn Kernels, Spinach (पालक)
Cuisine : Indian
Course : Rice
You can also find more Rice recipes like Lotus Root Leaf Rice Waghareleli (Masala) Khichdi Narangi Pulav Lilva Rice
Makkai Palak Pulao Recipe Card
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.
Nutrition Info
Calories : 1211 Kcal
Carbohydrates : 234.9 gm
Protein : 33.5 gm
Fat : 15.2 gm
Other : Iron- 14.8mg
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