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spinach corn rice

keerai sadham
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Ingredients

To soak

  • 3/4 cup Basmati Rice
  • Enough water

Corn Spinach rice

  • 1/2 tablespoon Ghee
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon biryani masala
  • 1/2 cup onion
  • 2 green chilli
  • 1/2 tablespoon ginger garlic paste
  • 1 tablespoon curd
  • 1/4 cup thick coconut milk
  • Required salt
  • 1 cup spinach
  • 1/4 cup + 1 cup water
  • 1/4 teaspoon sesame oil
  • 1/8 teaspoon turmeric powder
  • 2 whole corn
  • 2 teaspoon garam masala

Instructions

  • First, wash and soak for 15 minutes
  • Mix thick coconut milk and water; prepare thin coconut milk
  • Pressure-cook sweet corn and keep the kernels ready
  • Add  ghee to the pressure cooker
  • Turn on the stove to medium flame and heat
  • add fennel seeds and biryani masala; temper
  • Furthermore, add onion, ginger-garlic paste, and green chilli;  mix well and cook till onion turns translucent
  • Add sweet corn and saute for 1 minute
  • Furthermore, add garam masala and required salt; saute for 2 minutes
  • add curd and coconut milk; mix well and bring to boil
  • Add rice; mix well and frothy boil
  • Furthermore, add turmeric powder; mix well
  • Add spinach and sesame oil and pressure cook for two whistles; turn off the stove
  • After the pressure subsides naturally, open the cooker; Gently fluff the rice
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