Palak Corn Pulao is a vibrant, nutrient -filled rice dish that brings together the goodness of spinach and the sweetness of the corn in a aromatic, spiced pulao . It is a perfect choice for quick lunch, comfortable dinner or festive dish. With its beautiful green color and subtle taste, this pot is both healthy and satisfying.
Ingredients:
Method:
- Prepare Spinach
- Blanch the spinach in hot water for 2 minutes, then drain and mix in a smooth puree. Set one side.
- Cook the Base
- Heat the oil or ghee in a heavy bottomed pan. Add cumin, bay leaf, cloves, cinnamon and cardamom.
- Cut the onion until golden brown.
- Add ginger garlic paste and green chillies. Cook for 1-2 minutes until aromatic.
- Add Spinach and Corn
- Stir in the spinach puree and cook for 3-4 minutes until the raw odor disappears.
- Add the boiled corn kernels and mix well.
- Add Rice and Spices
- Add the basmati rice to the soaked. Mix gently.
- Pour 2 cups of water, add salt and garam masala. Stir once.
- Cook and Finish
- Cover and cook on low heat for 15 minutes or until the rice becomes soft and the water is absorbed.
- Let it rest for 5 minutes. If desired drizzle with lemon juice.
Tips and Variations:
- For extra protein, add paneer cubes or tofu .
- For variation ,swap the corn with green peas or mushrooms .
- For a rich taste, use coconut milk instead of water .
- Garnish with fried onion or roasted cashews.
Serving Suggestions:
- Serve pulao with raita, papad and pickle.
- For full meal, pair with a simple dal or curd .
- Ideal for the spread of lunchbox, pot lucks, or celebration.
