corn pulao recipe, corn rice recipe, sweet corn pulao recipe, sweet corn rice recipe
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4.86 from 21 votes

corn pulao

Spiced and tasty pulao made with sweet corn.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: main course
Cuisine: indian
Servings: 2 to 3
Calories: 678kcal
Author: Dassana Amit


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



  • 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.


Calories: 678kcal | Carbohydrates: 119g | Protein: 12g | Fat: 18g | Saturated Fat: 3g | Sodium: 1497mg | Potassium: 437mg | Fiber: 7g | Sugar: 7g | Vitamin A: 400IU | Vitamin C: 11.9mg | Calcium: 90mg | Iron: 2.8mg