Corn Spinach Pulao Recipe – Ingredients, Method of Cooking

Corn Spinach Pulao is healthy and delicious. It is very easy to prepare And will win the hearts of everyone. This dish is very rich in iron. It is good to make up the blood loss. Both the corn and spinach are good for health and in this dish, both of them are used together.

Corn Spinach Pulao

Ingredients for making Corn Spinach Pulao

  • 500 grams chopped Spinach
  • a pinch of Sodium Bi-carbonate (Soda)
  • Salt as per taste
  • 1 cup finely chopped Spring Onion
  • 1/4 teaspoon White Pepper Powder
  • 1/2 teaspoon black Pepper Powder
  • 200 grams Fresh Cream

To be Ground to a fine paste

  • 2 inch Ginger piece
  • 4 cloves Garlic
  • 4 teaspoon Water

For Rice

  • 500 grams Basmati Rice
  • 3 tablespoon Butter
  • 4 Bay Leaves (Tej Patta)
  • 4 Black Cardamom (Elaichi)
  • 2 inch Cinnamon (Taj)
  • 4 Cloves (Lavang/Laung)
  • 12 Black Peppercorns (Kalimirch)
  • 1 1/2 teaspoon Salt
  • 1/4 teaspoon Nutmeg Powder (Jaiphal)
  • 1 cup Sweet Corn Kernels
  • 4 1/2 cup Water

Method for making Corn Spinach Pulao

  • Grind the ingredients, which are to be ground to a fine paste.
  • Extract juice by squeezing through muslin cloth and set aside.
  • Clean, wash and soak rice in water for 15-20 minutes.
  • Boil the spinach in salted water by adding little soda (this helps in retaining the green color).
  • Drain the excess water, cool and grind to a fine paste.
  • Take a pan. Add butter and add the spring onion.
  • Saute till the colour of the onion changes to light brown color.
  • Add the extracted ginger-garlic juice, white pepper powder and black pepper powder.
  • Saute well and then add the spinach paste.
  • Cook for 5-6 minutes.
  • Add the cream and mix thoroughly.
  • Put off the gas.

For Rice

  • Heat butter in a pan.
  • Add bay leaves, cardamom, cinnamon, cloves and black peppercorns.
  • When they start spluttering, add rice, salt and the sweet corn.
  • Add nutmeg powder and saute for sometime.
  • Add water and cover the lid till the rice is well cooked.
  • Add the cooked spinach, mix slowly and continue to cook on low heat for few more minutes.
  • Corn Spinach Pulao is ready to serve.


  • You can also use the paste of ginger-garlc instead of its juice.

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