Palak Corn Pulao

Heat the cooking oil in a heavy pan until it is hot. Add the cumin seeds and let them crackle so their flavour goes into the oil.

Add the finely diced onions. Fry them steadily until they soften and turn pale golden and translucent.

Stir in the ginger-garlic paste and the chopped green chillies. Fry them for 60 seconds to cook off the raw, sharp taste.

1 min

Pour the bright green spinach puree into the pan. Cook it down over medium heat for 2-3 minutes, which takes away the raw, metallic taste and concentrates the flavour.

2–3 min

Add the boiled sweet corn, the garam masala and the salt to the spinach. Mix it all through so the seasoning is spread evenly.

Ruthlessly evacuate all residual hydration from the soaked Basmati grains. Plunge the desiccated rice into the active cauldron. Employ an ultra-delicate folding technique to comprehensively varnish the grains in the emerald emulsion.

Pour in the measured water. Bring it up quickly to a rolling boil.

Instantly throttle the thermal output to its absolute minimum parameter. Forge an impenetrable hermetic seal over the pot with a tight lid, and enforce a strict 12-15 minute blind simmer until terminal liquid assimilation and perfect grain elongation are achieved.

12–15 min

Turn off the heat completely. Leave it to stand undisturbed for 5 minutes. Before serving, lift the lid and fluff the rice very gently with a fork.

5 min