Corn Pulao is a flavorful and aromatic rice dish that combines sweet corn kernels with fragrant spices to create a delicious and wholesome meal. It's easy to prepare, making it perfect for festive occasions like Diwali or for a simple family dinner. With the richness of basmati rice, the sweetness of corn, and a medley of spices, this pulao is a delightful blend of textures and tastes. Whether served with raita, pickle, or a side curry, Corn Pulao is sure to be a hit at your dining table!
Ingredients for Corn Pulao 1 cup Basmati rice (or any long-grain rice)
1 cup sweet corn kernels (fresh or frozen)
1 medium onion, finely sliced
1-2 green chilies, slit
1 teaspoon ginger-garlic paste
1 bay leaf
1-inch cinnamon stick
2-3 cloves
2-3 green cardamoms
1 teaspoon cumin seeds
1 tablespoon ghee or oil
2 cups water (adjust as needed)
Salt to taste
Fresh coriander leaves for garnish
Optional Spices: ½ teaspoon turmeric powder
½ teaspoon garam masala or pulao masala
1 teaspoon coriander powder
How to Make Corn Pulao
To make Corn Pulao, start by rinsing 1 cup of Basmati rice under cold water until the water runs clear. Soak the rice for about 20-30 minutes, then drain and set it aside. Heat 1 tablespoon of ghee or oil in a pan or pressure cooker over medium heat. Add 1 teaspoon of cumin seeds and let them splutter, then add 1 bay leaf, a 1-inch cinnamon stick, 2-3 cloves, and 2-3 green cardamoms. Sauté the spices until they release their fragrance.
Next, add 1 medium sliced onion and 1-2 slit green chilies, cooking until the onions turn golden brown. Stir in 1 teaspoon of ginger-garlic paste and cook for another minute until the raw aroma disappears. Add 1 cup of sweet corn kernels (either fresh or frozen) and sauté for 2-3 minutes. Optionally, you can also add ½ teaspoon of turmeric powder, ½ teaspoon of garam masala, and 1 teaspoon of coriander powder for added flavor.
Once the corn is cooked, gently mix in the soaked rice to coat it with the spices. Add 2 cups of water and salt to taste, then stir everything together. If using a pressure cooker, close the lid and cook for 2 whistles on medium heat. If using a regular pan, cover it with a lid and cook on low heat for about 12-15 minutes until the rice is tender and fully cooked. Check occasionally to prevent sticking. Once done, fluff the rice with a fork and garnish with fresh coriander leaves. Serve the corn pulao hot with raita, pickle, or a side curry of your choice for a complete meal.