corn palak pulao

  • Author: Rettaikili
  • Prep Time: 5minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes


  • 2 cups spinach
  • 3 cloves garlic
  • 1 small piece of ginger
  • 1 to 2 green chilly / serrano chilly (Substitute with 1/2 tsp chilly powder)
  • 1/2 lemon squeezed and juice extracted
  • Handful of cilantro leaves (optional)
  • For the pulao
  • 1 cups White Basmati Rice
  • 1 onion chopped fine
  • 1/2 cup sweet corn
  • 2 tbsp ghee/avocado oil
  • 1/2 tsp cumin seeds
  • 1 tsp Kasoori Methi / Dried fenugreek leaves
  • 1 tsp garam masala
  • salt to taste
  • 1 cup water



Step 1 Soak the rice in water for 20 minutes

Step 2 Puree the ingredients mentioned to make the spinach puree with very little water and set it aside. Make sure you make a smooth puree. (Don’t add a lot of water while grinding. Just 2 to 3 tbsp should be enough to grind the spinach)

Step 3 Switch on the saute mode in your instant pot and add the oil/ ghee. When it becomes hot, add the cumin seeds and let it sizzle.

Step 4: Now add the chopped onions and saute them for 2 to 3 minutes with a pinch of salt.

Step 5: Add the spinach puree, kasuri methi leaves and saute for 2 minutes.

Step 6 Switch off the saute mode. Now add the soaked rice, water/ stock, sweet corn, salt, garam masala mix everything, and cook on manual/pressure cook mode for 5 minutes.

Step 7Release pressure after 10 minutes, Let it rest for 10 minutes, fluff, and serve.


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