Скачать или смотреть How To Cook Delicious? Corn Spinach Pulao

This is a fantastic recipe that combines the earthy goodness of spinach (palak) with the sweet crunch of corn. It’s a vibrant, healthy, and flavorful one-pot meal that works perfectly for lunchboxes or a quick weeknight dinner.#browsefeatures #channelpages #external #suggestedvideo
Here is a step-by-step recipe for delicious Corn Spinach Pulao.

The secret to this pulao is not just chopping the spinach, but blanching it and making a smooth puree. This ensures the rice gets a beautiful, uniform green color and the spinach doesn't taste bitter or raw.
Ingredients
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves: 2-3 people
Main Components:
1 cup Basmati rice
2 cups fresh spinach leaves (palak), tightly packed, stems removed
¾ cup sweet corn kernels (frozen or fresh)
1 medium onion, finely sliced
1 small tomato, finely chopped (optional, for a touch of tang)
For the Green Paste:
The blanched spinach (from above)
2-3 green chilies (adjust to your spice preference)
1-inch piece of ginger, chopped
3-4 cloves garlic
Whole Spices (Tempering):
1 tbsp Ghee (clarified butter) or oil (Ghee tastes best)
1 tsp Cumin seeds (jeera)
1 Bay leaf (tej patta)
1 inch Cinnamon stick (dalchini)
2-3 Cloves (laung)
2 Green cardamoms (elaichi)
Spice Powders & Others:
½ tsp Turmeric powder (haldi) - use sparingly so it doesn't overpower the green
1 tsp Coriander powder (dhaniya powder)
½ tsp Garam masala powder
Salt to taste
1.75 cups Water (if using an open pot) OR 1.5 cups Water (if using a pressure cooker)
Lemon juice (for finishing)
Instructions
Step 1: Prep the Rice
Rinse the basmati rice 2-3 times until the water runs clear.
Soak the rice in enough water for 20 minutes. This is crucial for fluffy, long grains. After 20 minutes, drain the water completely and set aside.
Step 2: Blanch the Spinach (The Secret to Green Color)
Bring a medium pot of water to a rolling boil.
While it heats, prepare a large bowl with ice-cold water.
Drop the washed spinach leaves into the boiling water. Let them stay for exactly 60 seconds until they wilt.
Immediately remove the leaves with tongs or a strainer and plunge them into the ice water. This stops the cooking process and locks in the vibrant green color.
Drain the spinach well and squeeze out excess water.
Step 3: Make the Green Paste
In a blender jar, add the blanched spinach, green chilies, ginger, and garlic.
Blend into a smooth puree. You shouldn't need to add water, but if the blender struggles, add just a tablespoon. Set aside.
Step 4: Sauté the Aromatics
Heat ghee or oil in a heavy-bottomed pot (or pressure cooker).
Add the whole spices (cumin, bay leaf, cinnamon, cloves, cardamom). Sauté for 30 seconds until fragrant.
Add the sliced onions. Sauté on medium heat until they turn golden brown.
(Optional: Add chopped tomatoes now and cook until soft).
Step 5: Cook the Masala Base
Lower the heat. Add turmeric powder, coriander powder, and garam masala. Stir quickly for 10 seconds (don't burn them).
Add the green spinach puree to the pot.
Cook the puree for 3-4 minutes on medium heat until the raw smell of garlic goes away and you see specks of oil separating from the sides.
Step 6: Combine Rice and Corn
Add the sweet corn kernels and the drained, soaked rice to the pot.
Gently stir everything together. Sauté the rice grains in the green masala for about 2 minutes. This coats the rice with fat and helps prevent it from becoming mushy.
Step 7: Cooking the Pulao
Method A: Stovetop Pot (Heavy Bottom Pan)
Add 1.75 cups of water and salt to taste. Bring it to a boil.
Once boiling, reduce the heat to the lowest setting (sim). Cover the pot tightly with a lid.
Cook undisturbed for 12–15 minutes.
Turn off the heat. Do not open the lid. Let it rest for another 10 minutes.
Method B: Pressure Cooker
Add 1.5 cups of water and salt to taste.
Close the lid. Cook on medium-high heat for 1 whistle.
Turn off the heat immediately. Let the pressure release naturally before opening.
Step 8: Finishing Touches
Open the pot. Squeeze half a lemon over the rice to brighten the flavors.
Gently fluff the rice using a fork, being careful not to break the grains.
Serve hot.
Serving Suggestions
This pulao pairs wonderfully with a cool Cucumber Raita or Boondi Raita.
A side of roasted papad and a tangy pickle completes the meal.
Important Tips for Success
Rice Water Ratio: This is the most common reason pulao fails. Standard Basmati usually needs a 1:1.75 or 1:2 ratio of rice to water in an open pot. Because spinach releases some moisture, 1:1.75 is usually perfect.
The Gentle Sauté: Sautéing the soaked rice in the ghee/masala before adding water (Step 6) is a technique used by chefs to ensure each grain remains separate when cooked.
The Rest Period: Never stir rice immediately after cooking. The 10-minute resting period allows the grains to firm up and absorb remaining steam.