corn pulao | corn rice

by dassana amit | 68 Comments
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corn pulao recipe with step by step photos – spiced and tasty pulao made with corn kernels. a vegan corn rice.

corn pulao recipe, 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.

soaked 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.

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.

ingredients for green chutney paste

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.

green chutney paste

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.

spices for corn pulao

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

thinly sliced onions

7. saute the onion still they start becoming golden.

sauteing onions

8. then add the ground green paste.

adding green chutney paste

9. stir well and saute for a couple of seconds.

sauteing green chutney paste

10. then add the corn kernels.

adding corn kernels

11. season with the following spices – ¼ tsp turmeric powder, ¼ tsp red chili powder and ½ tsp coriander powder.

adding spices for corn rice

12. stir very well.

mix corn pulao mixture

13. add rice.

adding rice for corn pulao

14. gently stir and mix the rice with the rest of the ingredients.

mix corn pulao

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.

water for corn pulao

16. season with salt. stir well. taste and the water should have a slightly salty taste.

salt for corn pulao

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.

cooking corn pulao in pressure cooker

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.

corn pulao, corn rice

few more pulao varieties for you !

PIN PRINT

corn pulao

4.82 from 16 votes
spiced and tasty pulao made with sweet corn.
corn pulao recipe, corn rice recipe, sweet corn pulao recipe, sweet corn rice recipe
Author:Dassana Amit
Prep Time:20 mins
Cook Time:15 mins
Total Time:35 mins
Course:main course
Cuisine:indian
Servings (change the number to scale):2 to 3
(1 CUP = 250 ML)

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)

Nutrition Facts
corn pulao
Amount Per Serving
Calories 678 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 3g19%
Sodium 1497mg65%
Potassium 437mg12%
Carbohydrates 119g40%
Fiber 7g29%
Sugar 7g8%
Protein 12g24%
Vitamin A 400IU8%
Vitamin C 11.9mg14%
Calcium 90mg9%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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68 comments/reviews

  1. 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 )

  2. Tried it for the first time, really nice, I added capsicum too. Importantly my son and husband liked it! Thanks for the delicious recipe5 stars

    • side dish can be any raita like onion-tomato raita or cucumber raita or even plain dahi. you can even serve with a simple dal fry or dal takda.

  4. Dear Dassana,
    Wonderful recipe… I always follow your recipes … You are too good… Thank you for sharing..5 stars

  7. Its really good blog and refer to it every time whenever I’m searching for a recipe. The proportions are accurate and the photographs bring make it so easy to follow the steps. Tried diiferent recipes of rice and sweet dishes. Thank you…!!!

  8. This is an excellent Dish, when i tried it for the second time i fell short of corn and added some panneer instead and that elevated the taste even more.
    Thank you much for such a nice dish.

  9. Nice one Madam,Tried and it turned to be Soo nice that my daughter,wife and all loved it.Thank you.5 stars

  11. Dassana, my angel!
    Yeah, you are an angel! Love all your recipes. Tried this corn pulao for lunch. Me and my kids enjoyed it so much 🙂 Thank you so much for this great service that you are doing. God bless you dear! 🙂5 stars

  13. Thank you dassana.. This recipe is amazing .. Loving it.. Can u update some Mexican recipes plzz… Thanks again..5 stars

  14. Hi Dassana, can’t wait to try this recipe for my Aunty who lives on her own and finds it difficult to cook for herself (she is in her 80s). She loves all the food I prepare from m your site. For those s recipe, is it ok to just add day-old rice after frying up the onions, spices and green chutney paste (similar to fried rice style)? Finally, I must tell you that your website is the best thing that happened to me this year 🙂 Thanks to your generosity in sharing your love of good healthy and tasty food, I have become confident cooking Indian food for my Father, Aunty and the whole family. God bless you always ….and carry on the good work please !5 stars

    • hey dimpy we are quite pleased to know this. glad we could help your aunty in cooking recipes 🙂 thankyou again for your kind, honest and encouraging words. god bless you and hope you had an amazing diwali and you are always welcome. for the recipe if you use cooked rice and then mix the spices etc the taste will be different. but can be done this way too.

  15. Dear Dassana

    I tried out your Punjabi dum aloo recipe and it had my family licking their fingers. My kids came into the kitchen to check what was cooking….many thanks. Keep the recipes coming…..am going to try out the peshawari chole next…. 5 stars for the Punjabi dum aloo recipe. I was not able to.post a comment below that recipe. So posting it here.

    • we are very pleased to know this vidya 🙂 thankyou so much for your kind and honest words. glad your kids and family loved the recipes keep sharing your feedback. thanks again for the 5 star rating god bless you.

  16. Just tried out this recipe with sliced baby corn and frozen corn.. also added basil instead of mint leaves.. the pulao was amazing to taste.. we had to adjust the salt accordingly though.. thanks so much for this..5 stars

  17. I prepared the hyderabadi veg biryani and it was simply awesome. It was the first time for me to try such a complex recipe and the result was amazing. I’m writing my comment here because I’m not able to post a comment on the biryani recipe page. Thank you for this excellent website.

  18. Wonderful recipe.. And explained wonderfully well .. The pics are also apt and perfectly taken. They help to explain what cannot be explained with words.. They gave great confidence while making the dish. Tried it. Its perfect!

  21. I tried this recipe today after much resistance (and encouragement to replace the corn with peas!). I stood my ground and followed your recipe exactly as written. Wow — it was amazing and the whole family absolutely loved it! This recipe is easy to follow and it’s not time consuming. Thank you for making mealtimes easier for me. When it comes to cooking, my range is limited. I know just where to turn when I can’t figure what to make. You’ve been my saving grace many times already….5 stars

  22. I wanna make banana cake on my b day tomorrow but with two bananas ( half of ur recipe) how can I do that. One thing more what makes a banana cake soft. For how long should I bake it5 stars

    • wish you happy birthday in advance harsimrat. you can halve the recipe i think. it should work. to get the softness, do not over fold the batter. just fold lightly. the batter has to be folded using the cut and fold technique which is different than mixing. you can reduce the baking time to 10 to 15 minutes. check this youtube video on how to fold the dry ingredients with the wet ingredients – https://www.youtube.com/watch?v=jXe-kTlTv8I

  23. A very delicious one. It came out perfect . The combination of green chutney was great. Love it

  24. Hi Dassana,

    I made corn pulao today and it was awesomeeeee. Do u know what are cast iron utensils,are these better than a nonstick .actually i want to buy a tawa for making dosa,cheela etc.Please suggest a good tawa for me.

    • thanks pooja for the feedback on corn pulao. cast iron utensils are pans or pots that are made from cast iron, which is an alloy (mixture of two to three metals). they are much much better than non stick pans. the pans i use are local iron tawas made in india. one i got from a sadar bazaar (market) in gurgaon, india and the other one from a temple market near the karnataka-maharashtra border. you should be able to get iron pans locally made in india. if you live in india, then the cast iron pans are imported ones and very expensive. the indian made ones will just cost you some hundreds. these pans stay for a long period of time, from generations to generations, if properly taken care of. they also really make good dosas. i can vouch for dosas as i make them on these pans and the taste and texture is better, than when we make on non stick pans.

  25. Hello mam I’m newly married n following ur website from long time before my marriage I was juz searching recipe of malai kofta n I seen ur blog ur kofta pic was so tempting DAT I can’t wait making it n result was awesum after DAT tried so many recipes even idli step by step recipe help me out to make soft n fluffy idlis my mom loved it she was shocked,even ur all eggless cakes recipes are also mouthwatering I love cakes n want to try it my home now I’m planning to buy oven but really confused in otg n convection oven n even tandoor which 1 is best dis our first time in my home we r buying oven so don’t have any idea plz help me out.I have decided for otg for baking n tandoor for tikkas n all.
    Like to thanks a lot once again for such wonderful blog my kitchen full of ur recipes n family is always happy wid hotel taste food.5 stars

    • thanks a lot komal. wish you all the best for your future. OTG is good. it bakes as well as makes tikkas and roasts veggies. in microwave oven with convection mode, the baking is not even. also avoid OTG with a fan in it, as then it becomes a convection oven. convection ovens bake faster than regular ovens. you can also consider buying a tandoor if you want.

      i have both a microwave convection oven and an OTG. i bake cakes, breads, muffins, pizzas and even tikkas in the OTG. the baking is more even in an OTG than in the convection mode. for melting cheese on pasta or for baking (dum cooking) biryani, i use the microwave oven in convection mode. reason being i have a small OTG and the large baking bowls or pans i have for biryani and pasta do not fit in the small OTG.

  26. I love your blog and refer to it every time I’m searching for a recipe. The proportions are accurate and the photographs bring make it so easy to follow the steps. Your passion for cooking comes through. Well done.4 stars