Introduction Of Corn Pulao Recipe

Corn Pulao Recipe is a spiced and tasty variant of pulao made with tender corn kernels, fragrant rice, piquant onions, and bold herbs and spices. Make this easy recipe of corn rice for quick weekday lunch or dinner and pair it with some salad or raita for a wholesome meal. vcvds

Corn Pulao Recipe

Prep Time: 10 mins
Cook Time: 25 mins
Serves: 2–3 people
Cuisine: Indian
Course: Main / Side Dish

Instructions

1. Prepare the Ingredients

• Soak basmati rice for 20–30 minutes and drain.
• Boil or thaw sweet corn if using frozen.
• Slice onions, slit green chilies, and gather whole spices.

2. Sauté Whole Spices

• Heat ghee or oil in a heavy-bottomed pan or pressure cooker.
• Add cumin seeds. Once they splutter, add bay leaf, cardamom, cloves, cinnamon, and peppercorns.
• Sauté for 30 seconds until fragrant.

3. Add Aromatics

Add sliced onions and green chilies.

• Cook until the onions turn golden brown.
• Add ginger-garlic paste and sauté for a minute until the raw smell disappears.

4. Add Corn & Rice

• Add boiled sweet corn and stir well.
• Add the drained rice and sauté gently for 2 minutes. Don’t break the rice grains.

5. Add Water & Cook

• Pour 2 cups of water, add salt to taste, and bring it to a gentle boil.
• (Optional: Add mint leaves at this stage.)

Cooking Options (Corn Pulao Recipe):

• Pressure Cooker: Close the lid, cook on medium heat for 1 whistle, then turn off and let pressure release naturally.
• Pot/Pan: Cover with a tight lid, cook on low heat for 15–18 minutes or until rice is done and water is absorbed.

6. Fluff & Serve

• Once done, gently fluff the pulao with a fork.
• Garnish with chopped coriander leaves. vcvds

Variations

• Add diced carrots, beans, or peas to make vegetable corn pulao.
• Use jeera rice instead of basmati for a nuttier flavor.
• For more spice, add a dash of garam masala before adding water.
• For richness, add cashews or raisins sautéed in ghee at the end.

About Corn Pulao Recipe

Corn Pulao Recipe are many ways one can make corn pulao. This recipe is a really flavorful one as a fragrant spiced green paste (green masala) is made first and then added to the dish.

So this recipe of a green corn pulao is slightly different from the other pulao recipes I have earlier posted.

The flavorful green paste is made with fresh herbs and spices like coriander leaves, mint leaves, ginger, garlic and green chillies ground together with coconut.

This herbaceous, bright and fragrant green paste makes the pulao slightly spicy and delicious. So you get the spiced flavors along with the hints of sweetness coming from the sweet corn.

You can also use our desi corn or the regular corn which is not sweet. In vcvds, I prefer the desi corn in this pulao.

But all that I see in the market are American sweet corn, which I am not so fond of. The recipe goes well with both sweet corn as well regular desi corn.

Serve this sweet corn pulao hot or warm with a side of raita or a salad or yogurt. It also tastes good when served as it is.

How to Make Corn Pulao Recipe

Preparation

1. Rinse 1 heaped cup of rice very well in water and then soak in enough water for 20 to 30 minutes. After 20 minutes strain the rice well and keep it aside.

I have used Ambe Mohar rice (a local variety of short-grained rice having an aroma of mango blossoms). You can also use basmati rice or regular rice or any non-sticky variety of rice.

2. When the rice is soaking, slice the corn kernels from the corn. Keep them aside. From 1 medium corn cob, I got 1.5 cups of corn kernels.

3. For the green paste, take the following ingredients in a small grinder or chutney grinder:

• ¼ cup chopped coriander leaves (cilantro)
• 1 tablespoon chopped mint leaves
• 1 inch ginger (chopped)
• 1 or 2 green chilies (chopped)
• 3 to 4 small garlic cloves (chopped)
• 1 tablespoon desiccated coconut or fresh coconut
• ingredients for green chutney paste
• 4. Add 1 to 2 tablespoons of water and grind or blend to a smooth and fine paste.

Onions, Green Paste

5. Heat 2 tablespoons of any neutral-flavored oil in a pan. vcvds following spices and allow them to splutter.

• 1 small to medium tej patta (Indian bay leaf)
• 2 green cardamoms
• 2 to 3 cloves
• 1 inch cinnamon
• 1 small star anise
• 1 or 2 single strands of mace
• 1 tiny piece of stone flower (patthar ke phool)
• 4 to 5 black peppercorns
• ½ teaspoon cumin seeds (Corn Pulao Recipe)
• Both star anise and stone flower are optional and skip if you do not have them.

6. Then add ½ cup thinly sliced onions (1 medium to large onion, sliced).

7. Saute the onion stirring often till they start becoming golden.

8. Then add the ground green paste.