Detailed recipe for Corn Palak Pulao Recipe- Spinach Corn Pulao – Corn Spinach Rice – Spinach Corn Rice along with the picture.
Green leafy vegetables like spinach, fenugreek, mustard leaves etc. are the soul of winters and I love all of these.
I love Palak or Spinach in every form like Palak Paneer, Palak kofta, Palak Paratha, Aloo Palak or even in the form of rice like this recipe which I am going to share in this post.
This is another new recipe in my Rice series which very quick and easy to make and healthy too. It makes a super lunch recipe consisting of rice, spinach and sweet corns as the key ingredients and if topped with desi ghee takes its taste to another level.
I would recommend you to give this recipe a try using the fresh spinach during winters and combine with Raita or curd, you will definitely crave for more. 🙂
I have tried to keep it simple without adding too many dry spices to retain the real flavor of spinach, instead I used the whole spices like cinnamon sticks, black cardamom, cloves etc. to add that natural aroma.
🍴 Time to Prep 15 minutes
⏰Time to cook 10 minutes
🍛 Servings 4
👩 Author Ruchika
🍲 Cuisine Indian
♨ Course Main Course/Rice
Please do check more of the rice recipes here:
Here is the step wise recipe for Spinach & Corn Rice-Corn Palak Pulao Recipe- Spinach Corn Pulao – Corn Spinach Rice – Spinach Corn Rice
Ingredients
- 100 gms spinach (palak)
- 1 tablespoon oil
- 2 cups cooked rice
- 2 cinnamon sticks (1 inch)
- 1 teaspoon cumin seeds (jeera)
- 3-4 black pepper corns (kali mirch)
- 1 black cardamom (badi elaichi)
- 1 bay leaf
- 3/4 cup boiled sweet corns
- 1 teaspoon garam masala
- 1 tablespoons desi ghee
Notes/ Tips to follow
- To make the Spinach puree, we can either boil or blanch it. I would rather suggest to go for “Blanching” because it retains the beautiful green color of spinach and the nutrients.
- For blanching, heat 2-3 cups of water and bring it to boil. Add spinach leaves and cook for 7-8 minutes.
- Turn off the heat and immediately put the spinach leaves in the ice cold water. This will retain the green color.
- Now, blend the leaves in a mixer jar to make a fine puree.
- To make this recipe, use the cooked rice but it should not be over cooked because they will be cooked again when mixed with the Spinach puree.
- I have used fresh Sweet corns (because I found that in the local vegetable market :)) and boiled them for 5 minutes. You can use frozen sweet corns as well and boil them before adding into the gravy.
Recipe for Spinach & Corn Rice
- Heat oil in a kadhai and add cumin seeds, cinnamon, pepper corns and bay leaf. Let them crackle and turn aromatic.
2. Add chopped garlic, ginger and green chillies and sauté for 2 minutes.
3. Now Add chopped onions and fry until translucent.
4. Add coriander powder and red chilli powder mix well.
5. Add 1 cup spinach puree and cook for another minute.
6. Further add salt to taste.
7. Now, add 1 cup boiled sweet corns and cook for 2 minutes.
Add, garam masala and mix.
Lastly add cooked rice and mix well gently.
Top it with Desi ghee and enjoy with raita or plain curd. 🙂
Check the recipe video here
Ingredients for Spinach & Corn Rice
- 100 gms spinach (palak)
- 1 tablespoon oil
- 1 cup cooked rice
- 2 cinnamon sticks (1 inch)
- 1 teaspoon cumin seeds (jeera)
- 3-4 black pepper corns (kali mirch)
- 1 black cardamom (badi elaichi)
- 1 bay leaf
- 3/4 cup boiled sweet corns
- 1 teaspoon garam masala
- 1 tablespoons desi ghee
Instructions without photos
- Heat oil in a kadhai and add cumin seeds, cinnamon, pepper corns and bay leaf. Let them crackle and turn aromatic.
- Add chopped garlic, ginger and green chillies and sauté for 2 minutes.
- Now Add chopped onions and fry until translucent.
- Add 1 cup spinach puree and cook for another minute.
- Further add salt and red chilli powder mix well.
- Now, add 1 cup boiled sweet corns and cook for 2 minutes.
- Add, garam masala and mix.
- Lastly add cooked rice and mix well gently.
- Top it with Desi ghee and enjoy with raita or plain curd. 🙂