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Corn Palak Pulao

  • 4servings

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Source: www.tarladalal.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, B1, B2, B3, E
MineralsNatrium, Fluorine, Manganese, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups long grained rice (basmati)

  2. 4 to 6 black peppercorns (kalimirch)

  3. 25 mm (1") piece cinnamon (dalchini)

  4. 2 cloves (laung / lavang)

  5. 4 cardamom (elaichi)

  6. 1 cup sliced onions

  7. 1 tbsp ginger-green chilli paste

  8. 2 cups chopped spinach (palak)

  9. 1 cup tender sweet corn kernels

  10. 1/4 tsp turmeric powder (haldi)

  11. 1 tbsp oil

  12. salt to taste

Instructions Jump to Ingredients ↑

  1. Wash the rice and keep aside.

  2. Put 3 cups of water to boil. Keep aside.

  3. Heat the oil in a pressure cooker, add the peppercorns, cinnamon, cloves, cardamom and onions and fry for some time.

  4. Then add the ginger-green chilli paste, spinach leaves, corn kernels and turmeric powder and stir for a few seconds.

  5. Finally, add the rice and 3 cups of hot water along with the salt and pressure cook for 1 whistle. Allow the steam to escape before opening.

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