Palak Makai Pulao: How to make Palak Makai Pulao (Spinach Corn Rice) Recipe
Palak Makai Pulao is a delicious and healthy Spinach Corn Rice mildly flavored. This dish is an absolute winner. It’s made with a combination of mouthwatering ingredients. Spinach and corn give it a beautiful attractive appearance.
I knew this dish was a winner when my husband took the first bit and said “yummy”. His reaction was enough for me to know that I had perfected in this dish ….completely thumbs up! Even my little kids liked it…and the best part was that the dish was so healthy and tasty.
I’m an all time fan of “Spinach” I can included in any or all of my dishes …..that’s if I always had it my way! I believe that any kind of “Greens” are the best source of nutrition for kids or adults. Especially, dark leafy greens like spinach are important for skin and hair, bone health, and provide protein, iron, vitamins and minerals. Another great factor about “spinach” is that it’s very versatile vegetable it can be eaten raw or cooked. It’s always available fresh, frozen or canned. Spinach can also be used for making smoothies, dips, wraps, paratha, thepla, puri, omelette and can be incorporated into pastas, casseroles and soup.
Corn also known as “Makai” or “Maize” it’s also another very versatile vegetable it can be available in season fresh or always in frozen and canned. I prefer using fresh whenever available and I absolutely like the sweet corn. My all time favorite is corn on the cob…basically it’s grill on a gas stove or barbeque until the corn kernels are nice and toasty. It can be eaten as is or seasoned with butter, salt, lime juice and red chili powder. That’s the just the way I like it ! It can also be boiled or steamed the healthy choice.
Step by Step Pictures to make Palak Makai Pulao- Spinach Corn Rice:
1. Steam or boil corn until it gets cooked. Remove corn kernels from the cob and set aside.( I pressure cooked my corn). **link to how to remove corn kernels from the cob**
2. Finely chop onions, garlic, ginger, green chili (I use the help of my chopper). If no chopper then grind garlic, ginger and green chili in a fine paste.
3. Boil/Blanch spinach, drain water and run under cold water for 30 seconds. This will help retain its green vibrant color. Puree spinach in a blender till smooth and keep aside.
4. Heat on medium high a wide pot/wok (non-stick) and add oil. After it heats up add cumin seeds and sauté for 30 seconds then add in a pinch of asafetida. Now add in onion, garlic, ginger and green chili and let it cook for 3 mins till onions are pinkish and raw smell of garlic is gone.
5. Now add in haldi (Turmeric powder), red chili powder, kesoori methi and salt to taste. Give it a good mix and let it cook for 2 mins. Stir occasionally to avoid masala from burning.
6. Add boiled corn kernels and spinach puree to the onion mixture and mix well and let it cook for 2 mins.
7. Add in washed rice and water. ( I had add some of the water first into my blender which I blended the spinach so I make sure that I don’t waste any of the puree and add that to the rice). **Do a taste test at this point to adjust salt and spiciness** Cover and let it cook on medium high for 10-15 mins. Keep checking in between and to make sure that not sticking to the bottom of pot.
8. **This is optional but will definitely make the rice taste more delicious. Place 2-3 tbsp. of butter or ghee onto of the rice.** as shown in picture and let it cook for another 5 mins. Do a test to see if the rice is cooked by taking a rice kernel and press it between to fingers, if easily mashed then it’s cooked.
9. Palak Makai Pulao is ready to be served hot. Serve it with Masala Chaas or enjoy it as is.