Basmati rice cooked with fresh corn kernels and shredded spinach leaves.CORN PALAK PULAOIngredients1½ cups Basmati rice, soaked for 20 minutes and drained ½ cup sweet corn kernels1 medium bunch fresh spinach (palak), shredded2 tablespoons oil 3 green cardamoms5-6 black peppercorns1 bay leaf1 teaspoon cumin seeds (jeera)1 tablespoon ginger-green chilli pasteSalt to tasteA pinch of garam masala powderJuice of ½ lemonMethod1. Heat oil in a pressure cooker. Add green cardamoms, peppercorns, torn bay leaf and cumin seeds and sauté for 30 seconds or till fragrant. 2. Add corn kernels, ginger-green chilli paste and salt, mix and cook for 2 minutes. Add rice and garam masala powder and mix well. 3. Add 3 cups water, mix, cover and pressure cook on medium heat for 5-6 minutes. Remove from heat, set aside for 5 minutes and open the lid when the pressure is completely released. 4. Add spinach and lemon juice, mix and cook for 1 minute.5. Serve hot. Click to Subscribe: http://bit.ly/SanjeevKapoor_KhazanaBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqWonderchef Kitchenware: https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
