Spinach Corn Pulao

First, soak 140 g Sona Masoori Rice (washed) in 450 ml Water for 1 hour. In the meantime, add 2 tbsp Ghee, 0.5 tsp Jeera, and 0.25 tsp Hing to The Upliance jar. Then, add 1 piece Green Chilli (stem removed), 10 cloves Garlic (peeled), and 130 g Onion (cut into four).

The Upliance will now automatically cut the garlic, green chili, and onion for 10 seconds at low heat. Following this, it will sauté the tempering ingredients and aromatics at medium heat for 6 minutes with automatic stirring, ensuring they are perfectly fragrant.

Next, add 100 g Spinach (trimmed) and 10 leaves Mint Leaves (cleaned) to The Upliance jar. The device will automatically cut and cook these greens at medium heat for 5 minutes with automatic stirring. Then, add 0.75 tsp Garam Masala, 10 g Butter (softened), 0.75 tsp Salt, and 60 g Sweet Corn (washed), followed by the soaked 140 g Sona Masoori Rice and 350 ml Water. The Upliance will now cook the pulao at medium heat with automatic stirring for approximately 35 minutes until the rice is perfectly done.

Once cooked, carefully transfer the Spinach Corn Pulao from The Upliance jar to a serving bowl. Garnish with 0.5 tbsp Ghee and serve hot with raita and pickle.