Spinach corn pulao

l Spinach corn pulao

Serves: 04

Preparation Time: 40 Minutes

Difficulty: Easy

Ingredients

• Basmati rice - 4 cups
• Refined oil - 4 table spoon
• Onion - 1 big sized
• Ginger - 1" size
• Garlic - 5 clove (individual unit of whole garlic is clove)
• cumin - 1 tea spoon
• Cinnamon stick - ½" sized stick
• Cloves - 6 no.
• Bay leaf - 1 leaf
• Peppercorn (whole) - 5 no.
• Garam masala powder - 2 table spoon
• Salt - as required
• Maggie stock cube (optional) - 1 cube
• Ghee - 4 tea spoon
• Coriander leaves - ¼ bunch
• Mint leaves (optional) - ¼ bunch
• Water - as required 
• Spinach - ¼ bunch
• Corn - ¼ cup (Preferably tinned corn kernels)
• Cumin powder - ¼ teaspoon

Preparation:

• Wash and soak rice
• Slice onion
• Grind ginger and garlic coarsely
• If using, Maggie stock cube boil it with water
• Shred the palak thinly
• 
  

Cooking:

• Heat oil in the cooker (or pan)
• Add all spices (cumin, cinnamon, cloves, Bay leaf, Pepper corns)
• Add ginger-garlic paste and fry
• Then add sliced onion and fry until it turns brown
• Add garam masala & salt and sauté
• Add water and let it boil
• Once water starts boiling, add rice and cook until done*
• Heat oil in a separate pan saute palak; then corn until they are tender sprinkle salt and cumin powder
• Once open add chopped coriander leaves, mint leaves and ghee and mix them

Notes:

• If using cooker, follow your regular water ratio and time
• If using raw corn kernel add them to the recipe before adding rice and cook