Spinach Corn Pulao: Pulao or Pilaf is a rice preparation popular in Middle-eastern as well Central and South Asian cuisines with various vegetables/meats cooked along with the rice. In this recipe, we will prepare the Pulao with spinach and corn as the two main ingredients. Spinach makes it healthy as well as gives it a slight acidic flavor whereas corn gives a tinge of sweetness to the rice.
Ingredients:
- 1 cup Basmati rice (pre-cooked).
- 1/2 cup corn kernels(fresh/frozen).
- 1 bundle of spinach (chopped).
- 1 tsp garlic ginger paste.
- 3 to 4 green chillies (slitted).
Whole spices
- 2 to 3 cloves.
- 1 bay leaf.
- 2 to 3 green cardamoms.
- 1 black cardamom.
- 2 tbsp oil.
- 1 tsp cumin seeds.
- pinch of asafoetida.
- salt to taste.
Pulao Masala
- 1 inch cinnamon stick.
- 6 black peppercorns.
- 2 cloves.
- 1 tsp cumin seeds.
- 1 tsp corriander seeds.
Grind the ingredients for Pulao masala into a fine powder to make the spice mixture.
Preparation:
- Heat oil in a pan. Once the oil is hot put in the cumin seeds. Once they start sputtering, put in asafoetida.
- Put the whole spices in the pan. Stir it on medium heat till they change color.
- Now put in the ginger garlic paste and let it cook for a minute.
- Add the spinach and stir till all the masala is mixed with the spinach.
- Once the spinach is tender, add the corn and stir the mixture.
- Now add the pre-cooked rice and salt. Mix all the ingredients gently and let it cook for a few minutes.
- Remove in a serving bowl and serve hot with raita or yogurt.
