Spinach-Corn Hariyali Pulao/Pilaf


How about an idea “Going Green with Dinner menu”? Yeah…. I had this idea in mind when I had enough spinach over the kitchen-counter. I thought of a main course meal menu including side dish for rice, accompaniment dish, bread and a side dish for bread, all with spinach. Can you think of a weird monotonous main course meal? I think answer will be a sure “No”. But trying a weird thing can be a fun sometimes.Femmehaven: Spinach-Corn Hariyali Pulao/Pilaf

And more than this if three course meal turn out whole greeny and spinachy, then? 🙂 …. Then after that you would never think of eating spinach again for a year at least :p 🙂

What I thought of a Dinner Menu:

Starter- Spinach-Corn-Cabbage stuffed rice rolls

Bread- Palak Paratha

Side dish for Rice- Spinach Corn Hariyali Pulao/Pilaf

Side Dish for Bread- Hariyali Palak Kofta

Accompaniment Dish-Palak Raita

But my eternal thought-world has also got some confines to the weirdness 🙂 that’s why it couldn’t think of a dessert meal with spinach. Do you have any suggestions?

Well… Could I execute my great thought? Obvious answer can be guessed. I was not allowed to execute all this 😦 and Pooh clearly rejected to eat this much spinach if I would go to prepare all with spinach. Glumly I was bound to agree to her wish. But in my mind there was a pleasing thought hopping that would I myself be able to gobble-up that loads of spinach all together 😉 🙂 …… But going green by engulfing lots of antioxidants & other nutrients present together was not a bad idea indeed.

However I succeeded in executing my thought to some extent by cooking Spinach-Corn Hariyali Pulao and Palak Raita. Both have got a good pairing. No bitter taste of spinach in any of these; be it above mentioned dishes of starter and main-course or latter two.Femmehavenn: Spinach-Corn Hariyali Pulao/Pilaf

Tomatoes and fresh condiments used dominate over the bitterness and provide flavorsome taste to Hariyali Pulao. I thought of a variation of adding some sweet corn in Pulao that complements spinach nicely in flavor. In Palak Raita you can’t find even a slight bitter tang of spinach as tartness of yogurt balances it. Hence both can be said one for other.

So don’t wait to go green, quickly have a note of the recipe of Spinach-Corn Hariyali Pulao/Pilaf and for Palak Raita, check out HERE.

Recipe-

Time Taken- 25 min

Servings-4

Category-Main Course (Rice Side dish)

 

Ingredients-

Basmati Rice- 1 cup (washed and soaked for 15 min)

Spinach- 1 generous handful bunch (only leaves, washed and chopped)

Sweet Corn-1/2 cup (thawed)

Green chillies- 2 long

Tomatoes- 3 (chopped)

Ginger- 1.5” (roughly chopped)

Garlic-2 cloves (roughly chopped)

Onion-1 large (chopped)

Cinnamon sticks-2”

Cloves- 6

Black Peppercorns-8-10

Green Cardamoms-8

Cumin Seeds-1 tsp

Bay leaves-2

Salt-to taste

Oil- 3tbsp

Wedges and slices of tomatoes and cucumber to garnish

Steps to follow

  1. Heat 1 tbsp of oil in a deep vessel or cooker; add chopped onions and sauté until they turn translucent.
  2. Add in chopped ginger and garlic. Sauté for few minutes.
  3. Next add tomatoes with a pinch of salt and stir cook. In the middle of stir cooking, add green chillies and continue stir cooking until tomatoes become soft.
  4. Mix in spinach and stir cook till the leaves just start wilting. Don’t overcook.
  5. Take out and let the spinach mixture cool. Then blend this mixture into spinach purée.
  6. Heat 2 tbsp of oil in the same deep pan or cooker, add all whole spices i.e. cumin seeds followed by bay leaves, cinnamon sticks, cloves, and black peppercorns. Sauté until aroma starts coming out of spices.
  7. Add in drained rice and sauté rice until it starts making crackling sound.
  8. Put in spinach purée and give a nice stir to coat whole rice with purée.
  9. Pour in 2 cups of water and there in add thawed & drained corns with small amount of salt as per your taste. Let it gets cooked lid closed for 10-15 min. Finally check whether rice is cooked crushing its one grain. If cooking in Pressure Cooker, cook it for 1 whistle and let it simmer for 10 min on low flame.
  10. Serve hot garnished with tomatoes and cucumber. Gorge on with Palak Raita.Femmehavenn: Spinach-Corn Hariyali Pulao/Pilaf
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4 Comments Add yours

  1. soulofspice says:

    Love green pulao!! Yummy.. You got me thinking about another one I have to go & make!!!

    1. shobhnaa says:

      Thank you 🙂
      Sure…. go for it. Go Greeny with delicious spinachy Pulao 🙂

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