Monday, December 24, 2012

Makai palak pulao

Makai palak pualoMakai palak pulao







¾ cup corn kernels, blanched
2 medium bunches (700 grams)
Fresh spinach, chopped
1 ½ teaspoons oil
1 teaspoon cumin seeds
1 bay leaf
2 cloves
5 black peppercorns
2 green cardamoms
2 black cardamoms
1 inch cinnamon
1 blade mace
1 inch ginger, chopped
4-6 garlic cloves, chopped
2-3 green chilies slit
Salt to taste
1 tablespoon lemon juice
1 teaspoon garam masala powder


  1. Soak the rice in three cups of water for half an hour. Drain and cook in four cups o f water till three fourth done. Drain.
  2. Heat the oil in a non stick kadai. Add the cumin seeds and when they begin to change color, add the bay leaf, cloves, peppercorns, green and black, cardamoms, cinnamon and mace. Stir fry for ten seconds.
  3. Add the ginger, garlic and green chilies. Cook over medium heat for one minute.
  4. Add the corn and continue cooking for two or three minutes. Add the spinach and rice and cook stirring gently for about a minute.
  5. Add the salt, lemon juice and garam, masala powder and stir. Lower the heat, cover the pan and continue cooking for about five to seven minutes or till the rice is completely cooked.
  6. Sever hot.


Spinach or palak is a rich source of beta-carotene. Its function is to improve the eyesight and protect the heart and skin. It is also rich in folic acid and there by improves the levels of blood hemoglobin.