Spinach and Sweet Corn Pulao

A simple, wholesome, and flavourful one-pot rice dish packed with the goodness of spinach and sweet corn.

Ingredients

2½ cups basmati rice or pulao basmati rice

300 grams spinach (1 bunch), washed and chopped

200 grams sweet corn kernels (from 1 corn cob)

2 medium onions, finely sliced

2 medium tomatoes, finely chopped

2 green chillies, finely chopped

1 tbsp ginger-garlic paste

1 tbsp biryani masala powder

1 tsp coriander powder

½ tsp cumin powder

½ tsp turmeric powder

1 tbsp dried fenugreek leaves (kasuri methi)

Salt as required

Oil and clarified butter (ghee) for cooking

Hot water (about ½ inch above the level of the rice)

Method

Wash the rice well and soak it in water for 10 minutes. Drain and set aside.

Wash the spinach thoroughly, drain well, and chop finely. Keep aside along with the sweet corn kernels.

Heat some oil and ghee in a heavy-bottomed pan . Add a little salt and sauté the sliced onions until they turn light golden brown.

Add the chopped tomatoes and green chillies. Cook until the tomatoes soften and become pulpy.

Stir in the ginger-garlic paste and sauté for a minute until the raw aroma disappears.

Add the biryani masala powder, coriander powder, cumin powder, and turmeric powder. Mix well and cook for a few seconds.

Add the chopped spinach and sweet corn kernels. Cook for 2–3 minutes until the spinach wilts.

Add the drained rice and gently mix, ensuring the grains are well coated with the masala.

Sprinkle the kasuri methi over the rice and give everything a gentle stir.

Pour in hot water until it stands about ½ inch above the rice level. Adjust the salt as required.

Bring the mixture to a boil. Cover and cook on low heat until the rice is tender and all the water has been absorbed.

Allow the pulao to rest for 5 minutes before fluffing gently with a fork.

Serving Suggestion

Serve hot with raita, plain curd, pickle, or a simple salad for a comforting and satisfying meal.