Corn Palak Pulao
by Tarla Dalal
Added to 306 cookbooks
This recipe has been viewed 82512 times
Delicious and healthy, this is a dish that will win many a young heart with its mouthwatering combination of ingredients and attractive appearance! Tried and tested, the combination of corn and spinach works in almost any recipe thanks to their complementary colours, textures and flavours. This iron-rich Corn Palak Pulao is an easy and quick recipe that will do wonders for your whole family, especially for adolescent girls who need to quickly replenish the blood lost during menstruation.
- Heat the oil in a broad non-stick pan, add the peppercorns, cinnamon, cloves, cardamom and onions and sauté on a medium flame for 1 to 2 minutes.
- Add the green chillies, spinach, corn kernels and turmeric powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Finally, add the rice and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve hot.
- ¾ cup brown rice, when soaked for 2 hours and cooked yields 2 ¼ cups of cooked brown rice.
Nutrient values (Abbrv) per serving
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