corn palak pulao
- 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.