To prepare this dish, you have to do some preparation like thaw the frozen corns, chopping and blanching the spinach, boil the rice, chopping onion and more.
You can serve this recipe with any kind of raita, personally i prefer boondi ka raita and aloo ki sabzi. Spinach gives the earthy taste which more enhance by sweetness of corn.
Spinach and Corn Pulao Preparation Time: 10 Minutes Cooking Time: 15 Minutes Servings: 2 Category: Rice Cuisine: Indian Cooking Method: Stir Fry
Ingredients 2 Cups Basmati Rice, Cooked 1 Cup Spinach, Blanched and Chopped 1/2 Cup Sweet corn, Thaw 1/4 Cup Onion, Sliced 2 Green Chilies, Finely Chopped 1 Tbsp. Ginger, Finley Chopped Salt to Taste Red Chili Powder to Taste 1 Tsp. Coriander Powder 1/2 Tsp. Garam Masala 1 Tsp. Cumin Seeds 1/4 Tsp. Asafoetida 2 Tbsps. Oil or Ghee Fresh Cilantro, Chopped
Instructions Chop and blanch the spinach leaves. Heat the oil in a non-stick wok. Add cumin seeds and Asafoetida, when they starts splutter. Add onion, green chilies, ginger and stir till to translucent. Add chopped spinach, corn, spices and give quick stir on medium flame. Add cooked rice and salt and stir few minutes. Cover and cook it for 5 minutes more. Remove from the heat and garnish with coriander leaves.
Notes: Squeeze little lemon juice if you want before serving.
Tags: How to cook spinach corn pulao, pulao recipes, rice recipes, spinach recipes, corn, onion, main course, lunchbox recipes, simplytadka, foodblogging, healthy meal, spinach corn rice, lunch menu, dinner menu, tiffin recipes, vegan, stir fry recipes, leftover rice recipes.
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