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

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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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