corn pulao recipe with step by step photos – spiced and tasty pulao made with corn kernels.

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 a side raita or a salad.

few more pulao recipes for you !

• veg pulao
• peas pulao
• mushroom pulao
• paneer pulao
• kashmiri pulao

corn pulao

4.6 from 20 votes

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

spiced and tasty pulao made with sweet corn.

Course:main course

Cuisine:indian

Servings:2 to 3

Calories:678kcal

Author:Dassana Amit

INGREDIENTS FOR corn pulao

(1 CUP = 250 ML)

main ingredients for corn pulao

• 1 cup heaped regular rice or basmati rice or 210 to 215 grams rice
• 1.5 cups corn kernels (makai ke dane)
• 2 tablespoon oil
• 1 medium to large onion, thinly sliced or ½ cup sliced onion
• ¼ teaspoon turmeric powder (haldi)
• ¼ teaspoon red chilli powder (lal mirch powder)
• ½ teaspoon coriander powder (dhania powder)
• 2 cups water or add as required
• salt as required
• 2 tablespoon chopped coriander leaves for garnish (dhania patta)

for the green chutney paste

• ¼ cup chopped coriander leaves (dhania patta)
• 1 tablespoon chopped mint leaves (pudina patta)
• ½ inch ginger (adrak) - chopped or ½ teaspoon chopped ginger
• 1 or 2 green chilies (hari mirch) - chopped
• 3 to 4 small garlic (lahsun) - chopped
• 1 tablespoon desiccated coconut or fresh coconut
• 1 to 2 tablespoon water for grinding

whole spices for corn pulao

• 1 small to medium tej patta (indian bay leaf)
• 2 green cardamoms (choti elaichi)
• 2 to 3 cloves (lavang)
• 1 inch cinnamon (dalchini)
• 1 small star anise (chakriphool) - optional
• 1 or 2 single strands of mace (javitri)
• ½ teaspoon cumin seeds (jeera)
• 4 to 5 black peppers (sabut kali mirch)
• 1 tiny piece of stone flower (patthar ke phool) - optional

HOW TO MAKE corn pulao

preparation for corn pulao

• 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 corn rice. 
• garnish the corn pulao with 2 tbsp chopped coriander leaves. 
• and then serve corn pulao with a side veggie salad or raita.

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preparation 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 chilli powder and ½ tsp coriander powder.

12. stir very well.

13. add the rice.

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

cooking corn pulao

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 corn 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.