Corn pulao recipe with step by step photos – spiced and tasty pulao made with corn kernels. A vegan corn rice.
Sharing an everyday corn pulao recipe between the Diwali sweets and snacks recipes I will post. Cereals like rice, wheat and lentils are a staple at home. So on some days its chapatis with a sabzi or gravy and on some days its rice with a lentil based dish like dal or sambar etc. Pulaos also happen in the menu many times and I make them since they are easy and quick to make. Apart from pulaos, I also make Khichdi often.
This recipe of corn pulao is slightly different than the pulao recipes I have posted. Here a green chutney paste is made and this 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 which is not sweet. In fact, I prefer the desi corn in this pulao, but all that I see in the market is American sweet corn, which I am not so fond of. The recipe goes well with both sweet corn as well the regular desi corn.
Serve this sweet corn pulao with side raita or a salad.
How to make corn pulao
1. Rinse 1 heaped cup rice well in water and then soak in enough water for 20 minutes. After 20 minutes strain the rice well and keep aside. I used ambe mohar rice (local variety of short grained rice having an aroma of mango blossoms). You can also use basmati rice or regular 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 corn kernels. You can also use 1 cup corn kernels.
3. For the green chutney paste, take the following ingredients in a small grinder or chutney grinder – ¼ cup chopped coriander leaves, 1 tbsp chopped mint leaves, ½ inch ginger (chopped), 1 or 2 green chilies (chopped), 3 to 4 small garlic (chopped) and 1 tbsp desiccated coconut or fresh coconut.
4. Add 1 to 2 tbsp water and grind to a smooth paste. You can skip coconut, if you don’t have. In this case, add 1 to 2 tsp water while grinding. If not grinding, then you can just add chopped coriander and mint leaves directly to the pulao, after the onions become golden at step 8. In this case also add 1 tsp ginger garlic paste and skip the desiccated coconut.
Making corn pulao
5. Heat 2 tbsp oil in a pan. Add the 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 peppers, and ½ tsp cumin seeds. 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 still they start becoming golden.
8. Then add the ground green paste.
9. Stir well and saute for a couple of seconds.
10. Then add the corn kernels.
11. Season with the following spices – ¼ tsp turmeric powder, ¼ tsp red chili powder and ½ tsp coriander powder.
12. Stir very well.
13. Add rice.
14. Gently stir and mix the rice with the rest of the ingredients.
Cooking corn rice
15. Now add 1.75 to 2 cups water. depending on the type and quality of rice, you can add water. For basmati rice, you can add 1.5 to 1.75 cups of water. Organic basmati rice requires more water to cook. So add 2 cups of water for organic basmati rice. Stir.
16. Season with salt. Stir well. Taste and the water should have a slightly salty taste.
17. Cover and pressure cook sweet corn pulao on a medium flame for 2 whistles or for 9 to 12 minutes. Here I pressure cooked for 15 minutes since ambe mohur rice takes a longer time to cook than basmati rice. You can also cook this corn pulao in a pan or pot. Add water accordingly.
18. When the pressure settles down on its own, remove the lid. Gently fluff the rice. Garnish the pulao with 2 tbsp chopped coriander leaves and then Serve corn pulao with a side veggie salad or raita. For more corn recipes, you can check this collection of 22 Sweet corn recipes.
Few more pulao varieties for you !
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corn pulao
By Dassana Amit
Ingredients
main ingredients
- 1 cup heaped regular rice or basmati rice or 210 to 215 grams rice
- 1.5 cups corn kernels
- 2 tablespoon oil
- 1 medium to large onion, thinly sliced or ½ cup sliced onion
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chilli powder
- ½ teaspoon coriander powder
- 2 cups water or add as required
- salt as required
- 2 tablespoon chopped coriander leaves for garnish
for the green chutney paste
- ¼ cup chopped coriander leaves
- 1 tablespoon chopped mint leaves
- ½ inch ginger - chopped or ½ teaspoon chopped ginger
- 1 or 2 green chilies - chopped
- 3 to 4 small garlic - chopped
- 1 tablespoon desiccated coconut or fresh coconut
- 1 to 2 tablespoon water for grinding
whole spices
- 1 small to medium tej patta (indian bay leaf)
- 2 green cardamoms
- 2 to 3 cloves
- 1 inch cinnamon
- 1 small star anise (chakriphool) - optional
- 1 or 2 single strands of mace (javitri)
- ½ teaspoon cumin seeds
- 4 to 5 black peppers
- 1 tiny piece of stone flower (patthar ke phool) - optional
Instructions
preparation
- Rinse 1 heaped cup rice well in water and then soak in enough water for 20 minutes.
- After 20 minutes strain the rice well and keep aside. I used ambe mohur rice (mango blossom rice). You can also use basmati rice or regular rice.
- 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 corn kernels. You can also use 1 cup corn kernels.
making green chutney paste for pulao
- Take the ingredients mentioned "for green chutney" in a small grinder or chutney grinder.
- Add 1 to 2 tbsp water and grind to a smooth paste. You can skip coconut, if you don't have. In this case, add 1 to 2 tsp water while grinding.
- If not grinding then just add chopped coriander and mint leaves after the onions are browned, directly in the cooker. Also add 1 tsp ginger garlic paste and skip desiccated coconut.
making corn pulao
- Heat 2 tbsp oil in a pan. Add all the spices mentioned under the list "whole spices". Allow them to crackle.
- Then add the thinly sliced onions. Saute the onion still they start becoming golden.
- Then add the ground paste. Stir well and saute for a couple of seconds.
- Then add the corn kernels.
- Season with the following spices - 1/4 tsp turmeric powder, 1/4 tsp red chilli powder and 1/2 tsp coriander powder.
- Stir very well and add the rice. Gently stir and mix the rice with the rest of the ingredients.
- Now add 1.75 to 2 cups water. Depending on the type and quality of rice, you can add water. For basmati rice, you can add 1.5 to 1.75 cups of water.
- Organic basmati rice requires more water to cook. So add 2 cups of water for organic basmati rice. Stir.
- Season with salt. Taste and the water should have a slightly salty taste.
- Cover and pressure cook corn rice on a medium flame for 2 whistles or for 9 to 12 minutes. Here I pressure cooked for 15 minutes, since ambe mohur rice takes a longer time to cook than basmati rice.
- When the pressure settles down on its own, remove the lid. Gently fluff the rice.
- Garnish with 2 tbsp chopped coriander leaves.
- And then serve corn pulao with a side veggie salad or raita.
Nutrition Info Approximate values
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It turned out to be scrumptious… everyone from the family loved it…thanx a lot for this wonderful recipe
Welcome and thanks for sharing the lovely feedback.
Tried this recipe today and it was super tasty.The ground paste gives a nice flavor and aroma to the dish. Everybody loved it.Thanks for sharing this awesome recipe.Deserving of 5 stars.(stars are not showing when clicked )
thank you winnie. yes it does. not sure why the stars are not showing. will check. thanks again.
Tried it for the first time, really nice, I added capsicum too. Importantly my son and husband liked it! Thanks for the delicious recipe
thanks aparna for sharing this positive review on corn pulao recipe. glad to know. welcome and happy cooking.