How to Make Spinach Corn Rice Recipe, Palak Pulao(Updated)
The Spinach Corn Rice Recipe, or Palak Rice Recipe, is a quick, healthy, and flavorful one-meal pot recipe prepared precisely in 20 minutes.This spinach corn rice is a nutritious vegetarian dish made with Spinach (palak) puree, rice, corn, onion, and spices. The sweet corn gives it an appealing look and well-selected herbs and spices add a flavor and aromatic taste.There are many variations to make this spinach corn rice recipe or palak pulao at home; this is one of the easiest and healthier versions - a great option to use leftover rice or spinach. This palak Pulao recipe is an excellent option for kid's tiffin, office tiffin box, or lazy Sunday lunch or brunch. It makes a wholesome, nutritious meal accompaniment with a raita, salad, and pickle.I have made this Spinach corn rice or palak corn rice with spinach, mint, corn, onion, rice, and spices, a quick method to make pulao and enjoy a healthier meal at home anytime.I usually like to make this Spinach(palak) corn rice with simple ingredients -spinach, mint, and corn, a delightful, flavorful meal. The palak rice can be made alternatively with green peas, cauliflower, potato, or veggies, depending on the availability of veggies in your pantry.
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Main Course
Cuisine: Indian
Keyword: how to make palak rice, palak corn rice, palak corn(makai) pulao recipe, spinach corn rice recipe
Servings: 4people
Ingredients
2bunchSpinach
½cupCorn boiled
1bowl Cooked rice
3Garlic cloveschopped
2tbspPaste of 2 green chilies, ½ inch ginger, and fresh coriander
1tspCumin seeds
1Onion
3tbspOil
¼tspTurmeric powder
½tbspRed Chili powder
½tbspCoriander powder
1tspGram masala
1tspLemon Juice
2tbspMint Powder / Fresh mint
2tbspGhee
Grated PaneerGarnish
Instructions
Add enough water and ½ tsp salt to a pan. Add two bunch of spinach(palak) nicely washed. Boil for a minute.
Take a bowl of water with some ice cubes. Transfer the boiled spinach to the bowl. Keep aside and cool.
Squeeze out the excess water from the spinach and place it in a grinding jar. Grind it to a smooth paste.
Add 3 tbsp of oil and 1 tsp of cumin seeds to a pan. Saute for a minute. Add three cloves of garlic chopped, and saute for a few seconds.
Now add one big chopped onion and saute. Stir occasionally and cook till the onions turn slightly golden brown.
Add a paste of 2 green chilies, ½ inch ginger, and fresh coriander. ¼ tsp of turmeric powder, ½ tbsp of coriander powder, and ½ tbsp of red chili powder. Mix all the ingredients well and cook for a minute.
Add ½ cup of boiled sweet corn and mix well.
Add the spinach paste and 2 tbsp of mint powder. Mix all the ingredients well Tip* - Use fresh mint leaves and grind them with the spinach.
Add one big bowl of cooked rice and mix it well.
Add 1 tsp of garam masala, 1 tsp of lemon juice, and 2 tbsp of ghee. Mix all the ingredients well. Cook for a minute.
The spinach corn rice is ready to serve.
Garnish with grated paneer and serve with mint curd chutney and papad.
Notes
Don't overcook the rice. Every grain of rice should be separate.
Left-over rice can be used.
Use a handful of fresh mint leaves instead of mint powder. Grind them along with the spinach.
This spinach rice can be served with raita or plain curd. I usually eat this with curd mint chutney; it tastes delicious. The different options for how to make an instant curd mint chutney are shared.