How to make Corn Palak Pulao - SK Khazana -
This is the best way to make your kids eat both spinach and corn – they will love it when served this way
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Sweet corn kernels (स्वीट कॉर्न के दाने), Spinach (पालक)
Cuisine : Indian, Fusion
Course : Rice
You can also find more Rice recipes like Chana Dal Pulao Achari Prawn Rice Raw Mango Rice Tamarind Rice
Corn Palak Pulao - SK Khazana Recipe Card
Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Corn Palak Pulao - SK Khazana Recipe
Sweet corn kernels boiled 3/4
Spinach 1 Large bunch
Basmati rice soaked 1 1/2 cups
Ghee 2 tablespoons
Mustard seeds 1 teaspoon
Cumin seeds 1 teaspoon
Onions chopped 2 small
Salt to taste
Ginger paste 1 1/2 teaspoons
Garlic paste 1 1/2 teaspoons
Coriander powder 1 teaspoon
Garam masala powder 1 teaspoon
Orange 1 for garnish
Pomegranate pearls for garnish
Raita to serve
Method
Step 1
Shred of the spinach leaves and set aside. Heat ghee in a deep non-stick pan, add mustard seeds and let them splutter. Add cumin seeds and let them change colour.
Step 2
Add onions and mix well. Add a pinch of salt, mix and sauté till onions turn golden brown. Add ginger paste and garlic paste, mix and sauté for 2 minutes.
Step 3
Drain and add rice and mix. Add coriander powder, adjust salt and add garam masala powder.
Step 4
Add sweet corn and spinach and mix well. Add 3cups water and mix well. Cover and cook on low heat till the moisture is absorbed and the rice is cooked completely.
Step 5
Take the pan off the heat and transfer the pulao into a doughnut shaped mould packing it tightly. Set it aside for 5 minutes.
Step 6
Halve an orange and cut into half-moon shaped slices.
Step 7
Place a plate upside down on the mould and turn it over and gently remove the mould. What you get is pulao in the shape of a doughnut. Arrange the orange slices all around the rice and sprinkle pomegranate pearls over them to make a nice pattern.
Step 8
Place a small katori with pomegranate raita in the center cavity of the rice and serve.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
