Makkai Palak Chauli Brown Pulao Spinach, corn, chauli brown rice mixed with spices to make a tasty and healthy pulao. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 07 Dec 2015 in Recipes Course New Update Main Ingredients Brown Rice, Corn Kernels Cuisine Fusion Course Rice Prep Time 31-40 minutes Cook time 31-40 minutes Serve 4 Taste Spicy Level of Cooking Moderate Others Veg Ingredients list for Makkai Palak Chauli Brown Pulao 2 cups Brown Rice 3/4 cup Corn Kernels 1 bunch Spinach 1 bunch Green Amaranth (chauli) 1 1/2 teaspoons Oil 1 Bay leaf 1 teaspoon Cumin seeds 2 Cloves 5 Black peppercorns 2 Green cardamoms 2 Black cardamoms 1 inch stick Cinnamon 1 blade Mace 1 inch piece Ginger finely chopped 5-6 cloves Garlic finely chopped 2-3 Green chillies slit to taste Salt 1 tablespoon Lemon juice Method Pick and wash rice in plenty of water and soak in four cups of warm water for half an hour. Clean and thoroughly wash and chop spinach and green amaranth. Heat oil in a non stick pan, add cumin seeds and when it starts to change colour, add bay leaf, cloves, black peppercorns, green cardamoms, black cardamoms, cinnamon and mace. Stir-fry briefly. Add ginger, garlic and slit green chillies. Cook on medium heat for a minute. Add corn kernels and continue cooking for two to three minutes. Drain and add rice, stir gently for about a minute. Add two and a half cups of water and salt to taste. Bring to a boil, add chopped spinach and chauli and mix well. Pressure cook to two whistles and keep on low heat for five minutes. Open cooker when steam is fully released. Add lemon juice. Serve hot with yogurt. Nutrition Info Calories 1809 Carbohydrates 361.4 Protein 50.8 Fat 17.7 #Cloves #Green chillies #Mace #Oil #Spinach Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article