Palak Corn Pulao

5 from 1 vote

palak Corn Pulao- A very healthy delicious and easy to make spinach and corn Rice

Prep Time10

Cook Time14

Course: Lunch box Recipe, lunch recipe, Main Course, tiffin recipe

Cuisine: Indian Cuisine, North Indian Cuisine

Keyword: chawal, corn pulao, corn recipe, palak rice, pulao, pulao recipe, spinach pulao

Servings: person

Author: Anjana Chaturvedi

Wash and soak rice for 15 minutes.
Wash all the vegetables and then grind together spinach, coriander ,tomato and green chilies to make a fine paste
Pressure cook the corn kernels if using fresh one, if you are using canned then no need to boil.
Heat ghee or oil in a heavy bottom wide pan.
Now add cumin seeds and when they start to crackle add bay leaves, cloves , cardamom and dry red chilies (you can skip adding whole garam masala if you don't like the flavors)
Now add the corn kernals and saute for a minute.
Add the spinach puree and sauté for a minute.
Now add the dry spices in it and stir for a minute.
Drain all the water from the soaked rice and then add the rice in the pan.
Gently mix the rice with the spinach puree.
Now add 2.5 cup of hot water in the pan and the lemon juice and mix.
At this stage you can taste the water and adjust the seasoning if needed.
Now give it a boil on medium high heat.
When it start boiling , stir it once and then cover with a lid and cook on low heat.
Cook till done , switch off the heat and let it rest for 5 minutes.
Now open and serve hot with any raita, dip, salad or yogurt
Enjoy your delicious palak corn rice !

Note-

you can use any variety of rice for making this pulao, the quantity of water depends on the rice used.
Instead of fresh coriander you can add mint or fenugreek for flavor
Instead of corn you can use green peas
can also add some cashew and raisins.