Palak Pulao With Sweet Corn | Corn and Spinach Rice

Name: Corn Spinach Rice
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 3 cups fresh spinach (palak, washed and chopped); 3 cups rice; 1 ½ cups sweet corn kernels (fresh or frozen); 1½ cups spinach (washed and chopped); 1 large onion (sliced); 3 green chilies (slit); 2 bay leaves; 1- inch cinnamon stick; 4 cloves; 4 cardamoms; 3 tsp salt; 2 tablespoons oil or ghee; 6 cups water

Palak Pulao with sweet corn is a delightful and nutritious dish that combines the earthy flavours of spinach (palak) with the sweet crunch of corn. This Palak Corn Rice recipe is perfect for a quick lunch or dinner, offering a balance of health and taste. It’s a vibrant, colourful dish that can be enjoyed by all ages, and it’s especially great for kids who might be picky about greens.

Corn and Spinach Rice is the ideal dish to have in your repertoire when you’re craving something cozy and flavourful.

So go ahead and make this classic Indian dish with rice, corn and spinach, all spiced to perfection.

Palak Pulao Recipe:

Spinach and corn rice, a lunch or dinnertime staple, checks all the boxes: It’s tasty and healthy, full of flavour and comes together in just 40 minutes. Nothing like a perfectly balanced and comforting home-cooked meal.

Let’s dive into this easy-to-make, versatile and healthy rice dish that’s sure to become a family favourite.

For Palak Pulao with Sweet Corn, firstly rinse the rice under cold water until the water runs clear. Drain and set aside.

Next rinse the fresh spinach thoroughly under cold running water to remove any dirt or grit. Roughly chop the spinach leaves.

Bring a pot of water to a boil and add the chopped spinach. Blanch the spinach for about 2-3 minutes until it is wilted and bright green.

Immediately transfer the blanched spinach to a bowl of ice water to stop the cooking process and preserve the colour.

Drain the spinach thoroughly, squeezing out any excess water.
Place the blanched spinach in a blender or food processor and blend until smooth. Keep aside.

Next, slice the onions and chop the green chillies.

Rinse and chop spinach leaves. Keep the sweet corn ready.

Heat oil in a pressure cooker over medium heat.
Add the bay leaves, cinnamon stick, cardamoms and cloves. Sauté until fragrant.

Add the chopped onions and green chilies.

Cook until the onions are translucent.

Add the chopped spinach and sweet corn kernels. Sauté for a minute.

Now add the spinach puree and cook for 2-3 minutes until the raw smell disappears.

Add the drained rice to the cooker.

Stir to coat the rice with the spinach mixture.

Pour in 6 cups of water and salt to taste. Mix everything well and close the lid.

Pressure cook on high for 2 whistles.
Turn off the heat and allow to cool down.
Once the pressure releases, fluff the rice with a fork.

Transfer cooked pulao to a serving dish.

Serve Sweet Corn Palak Pulao with onion raita.

If you are looking for more vegetarian rice dishes, then do try out Sesame Rice

Healthy Spinach Corn Rice Recipe details below:

Corn Spinach Rice

Corn and Spinach Rice is not just a feast for the eyes but also a nutritious meal that packs a punch of vitamins and minerals. It’s a perfect dish for a quick weekday meal or a special weekend treat. Give this recipe a try and enjoy a wholesome, delicious, and easy-to-make vegetarian rice dish that your whole family will love.

Course Dinner, Lunch, Main Course Vegetarian

Cuisine Indian

Prep Time 20

Cook Time 20

Total Time 40

Servings 6

Calories 576kcal

Author Shil

Ingredients

For Spinach Puree:

3 cups fresh spinach palak, washed and chopped

For Spinach Rice:

3 cups rice
1 ½ cups sweet corn kernels fresh or frozen
1½ cups spinach washed and chopped
1 large onion sliced
3 green chilies slit
2 bay leaves
1- inch cinnamon stick
4 cloves
4 cardamoms
3 tsp salt
2 tablespoons oil or ghee
6 cups water

Instructions

To make this healthy spinach rice dish, firstly rinse the rice well. Drain and keep aside.
Rinse the spinach well. Chop it roughly.
Now bring a pot of water to boil. Add the chopped spinach.
Blanch the spinach in boiling water for 2-3 minutes until wilted.
Drain and immediately transfer the spinach to a bowl of ice water to retain its green colour.
Once cooled, blend the spinach into a smooth puree and set aside.
Slice the onions, chop the green chillies and spinach leaves. Keep the sweet corn ready.
Now heat oil in a pressure cooker over medium heat.
Put in the bay leaves, cinnamon, cardamoms and cloves.
Add the chopped onions and green chili. Sauté until the onions turn golden brown.
Now add the chopped spinach and sweet corn kernels. Sauté for a minute.
Put in the spinach puree, mix well and cook for 2-3 minutes.
Add the drained rice and combine well.
Pour 6 cups of water and sprinkle salt to taste. Mix well.
Close the pressure cooker lid and cook on high for 2 whistles.
Turn off the heat and allow the pressure to release.
Open the lid and gently fluff the rice with a fork.
Serve Spinach and Corn Rice with Raita.