Spinach corn pulao

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

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Ingredients

  • 2 cups - Basmati rice
  • 1 bunch - fresh Spinach/Palak
  • 1 cup - corn
  • 1 - onion
  • 2-3 - green chillies
  • 1 tsp - ginger-garlic paste
  • few cashews (Optional)
  • Oil/ghee
  • For grinding:
  • 1 bay leaf
  • few pieces of cinnamon and cloves
  • 2 - cardamom
  • 1 tsp - aniseed
  • 1 - big sized tomato

How to Make Spinach corn pulao

  • Wash and soak the rice for 10 minutes.
  • Heat oil in a pan. Add the spinach and green chillies and fry them well.
  • Remove from the stove and allow it to cool.
  • In a blender, grind the spinach with a little water.
  • In a cooker, heat oil or ghee.
  • Add the chopped onions and corn saute it well.
  • Add the ginger-garlic paste to it.
  • Grind ingredients for grinding with a little water and keep aside.
  • Now, add the ground ingredients and saute them well until the raw flavour extract from it.
  • Add the ground spinach to it.
  • Finally add the rice with 3 cups of water along with salt. Allow it for 2 whistles.
  • They are rich in calcium, vitamin K, folic acid and iron.

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