Corn Pulao Recipe – Flavourful and Easy One-Pot Rice Dish
Corn Pulao is a simple yet flavorful Indian rice dish made using sweet corn, aromatic spices, and basmati rice. It’s an easy, one-pot meal perfect for lunchboxes, quick dinners, or even a lazy weekend meal. The sweetness of corn pairs beautifully with the warm spices, giving the dish a delicious taste and aroma.
Ingredients
- 1 cup Basmati rice
- 1 cup Sweet Corn (fresh or frozen)
- 1 medium Onion, finely chopped
- 1 small piece Ginger
- 5–6 Garlic cloves
- ½ cup Coriander leaves, finely chopped
- 2 Tbsp Desi Ghee (clarified butter)
- 1 Bay leaf
- 4–5 Cloves
- 1 small piece Cinnamon
- 1 tsp Cumin seeds
- ½ tsp Black pepper powder
- Salt – to taste
2 cups Water
Instructions
- Wash and soak basmati rice in water for 20–25 minutes.
- Heat 2 tbsp ghee in a pressure cooker. Add bay leaf, cloves, cinnamon, and cumin seeds. Fry until they release aroma.
- Lower the heat and add black pepper powder, finely chopped ginger and garlic. You may also use ginger garlic paste.
- Add chopped onion and sauté till it turns golden.
- Now add sweet corn and sauté for 2–3 minutes.
- Drain and add the soaked rice. Gently mix everything together.
- Add 2 cups of water and salt to taste.
- Close the lid of the cooker. Cook on medium heat for 2 whistles.
- Let the pressure release naturally. Open the lid and fluff the rice gently.
- Garnish with fresh coriander and serve hot with raita or curry.
Chef’s Tips
- Use frozen sweet corn if fresh is not available — just thaw it before use.
- For extra flavor, add a few mint leaves or green chilies while sautéing.
- You can replace ghee with oil for a vegan version.
- Add vegetables like peas or carrots for a veggie-loaded version.