Learn how to make easy and quick one pot Palak Corn Pulao video recipe with detailed step by step pictures. Quick spinach corn video recipe, an easy one pot meal made in pressure cooker.
Pressure cooker Palak Corn Pulao is a simple and easy one pot meal that can be made in less than 30 minutes. It requires just a few basic ingredients, to make this flavorful one pot rice. Whether pressed for time or craving something simple yet comforting, this recipe is for you. A perfect bachelor-friendly pressure cooker rice recipe that does not need any side dish at all. With fresh spinach and sweet corn as the main ingredients, it is such a delicious pulao recipe. We use whole spices and green chillies in this spinach corn rice and it is not spicy at all making it kid-friendly too. Watch the detailed video recipe and refer to the step-by-step pictures, to make this at home.
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Ingredients
Finely chopped fresh Spinach or Palak is one of the main ingredients. While it can also be used in pureed form, I prefer to use chopped version as it gives a light green hue making the rice stand out.
Fresh Sweetcorn is the other main ingredient and it does not require much cooking. So add it towards the end of the sautéing to retain the crunch & texture.
Minimal Whole Spices are used along with Green Chillies to flavor the rice.
Basmati Rice is used as it is more flavorful and has a beautiful fragrance to make this corn palak pulav recipe.
It is preferred to use Ghee to make this pulao to add to the flavor & overall taste.
For full list of ingredients and exact measurements, check the recipe below.
Step by Step Instructions
In a pressure cooker heat 3 teaspoon ghee or oil. Add whole spices like 2 cloves, 1 cardamom, 1 inch cinnamon and 1 bay leaf.
Add finely chopped onion along with slit Green Chillies and fry until translucent.
Add ½ teaspoon ginger garlic paste and cook on low flame until there is no raw smell.
Next add 1 packed cup of fresh spinach/palak finely chopped. Sauté for a couple of minutes.
Add ½ cup sweetcorn kernels and cook for a minute.
Add salt as needed and ¼ teaspoon Garam Masala Powder - this is optional. Cook for a minute again.
Add 2 cups water. Let the water come to a boil.
Now add 1 cup basmati rice and give it a good mix.
Close the pressure cooker and cook for 2 whistles on medium flame. Let the pressure drop naturally and then let the rice rest for 5 extra minutes before opening the lid.
Give the pulao a good mix and serve hot!
Recipe Notes
- To pressure cook Basmati Rice perfectly soak for only ten minutes and use 2 cups of water for one cup of rice.
- Adjust the number of green chillies depending on the spice preference.
Top Tip
Soak the basmati rice for not more than 10 minutes and use 1:2 for rice water ratio. Pressure cooking on medium flame for 3 whistles and letting the rice rest before opening the pressure cooker ensures the rice is non-sticky.
Using ghee to make the corn spinach pulao makes it flavorful.
Substitutions & Variations
Fresh palak can be blanched - dipped in hot water immediately followed by cold water, before being pureed to be added to the pulao. The color of the pulao would have a greenish tinge.
Garam Masala Powder is optional, to give the pulao a mild flavor. You can also add red chilli powder and coriander powder in small quantities if preferred.
Storage & Serving Suggestions
Palak Corn Pulao is best served hot, with a side dish of your preference. It goes well with any vegetable fry or Manchurian. It also goes well with dal fry or even dalcha. It can be packed in lunch boxes, remains moist and flavorful making it one of the popular lunch box recipes. It stays fresh for 6-8 hours, and for longer storage period keep it refrigerated and reheat it before serving.
Video Recipe
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📖 Recipe
Palak Corn Pulao | Spinach Corn Rice
Equipment
- Pressure Cooker
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 1 cup Basmati Rice
- 1 cup Spinach finely chopped, tightly packed
- ½ cup Sweetcorn Kernels
- 1 Onion finely chopped
- 2 teaspoon Ghee
- 2 teaspoon Oil
- 1 Bay Leaf
- 2 Cloves
- 1 Cardamom
- 1 Cinnamon Stick
- 1-2 Green Chillies slit
- ½ teaspoon Ginger Garlic Paste
- ¼ teaspoon Garam Masala Powder optional
- 2 cups Water
- Salt as needed
Instructions
- In a pressure cooker heat 2 teaspoon Ghee and 2 teaspoon Oil. Add whole spices - 2 Cloves, 1 Cardamom, 1 Cinnamon Stick and 1 Bay Leaf.
- Add 1 Onion finely chopped along with slit 1-2 Green Chillies and fry until translucent.
- Add ½ teaspoon Ginger Garlic Paste and cook on low flame until there is no raw smell.
- Next add 1 cup Spinach finely chopped & tightly packed. Sauté for a couple of minutes.
- Add ½ cup Sweetcorn Kernels and cook for a minute.
- Add Salt as needed and ¼ teaspoon Garam Masala Powder - this is optional. Cook for a minute again.
- Add 2 cups Water. Let the water come to a boil.
- Now add 1 cup Basmati Rice and give it a good mix.
- Close the pressure cooker and cook for 2 whistles on medium flame. Let the pressure drop naturally and then let the rice rest for 5 extra minutes before opening the lid.
- Give the pulao a good mix and serve hot!
Video
Notes
- To pressure cook Basmati Rice perfectly soak for only ten minutes and use 2 cups of water for one cup of rice.
- Adjust the number of green chillies depending on the spice preference.
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