Corn Pulao is a mild flavoured, delicious pulao made by cooking rice with sauteed corn & spices. Corn Pulao is a definite try at home for its taste and easiness to make. Corn Pulao is good choice for weekend lunch.
I make Corn Pulao often atleast once a week for mittu alone as she loves sweet corn and this pulao is her favorite.Mittu loves any white pulao like veg pulao,peas pulao etc.
About Corn Pulao Recipe
I have had Corn Pulao in a buffet once in a hotel here in CBE….but mittu said I love ammas pulao more and was hesitant to have it.Though I was a proud mother it was a pain to convince her to eat as that was the only dish of her kind in the whole buffet menu of 25 items…..see how fuzzy she is…just like her mother haha. Yes I was a very poor eater during my childhood days and sadly she has taken after me.
Trust me I never admit myself as a good cook even when people say so seeing this space and tasting my preparations……but even the smallest appreciation from mittu makes me fly high and makes myself **beam with pride**.
Through the days I have adjusted corn pulao recipe to my taste and I have been hooked onto this one for a while now as its my family favourite…! It is perfect to pack for lunch box too so what are you waiting for make this easy, quick and tasty pulao and get ready for appreciations.
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📖 Recipe Card
Corn Pulao
Ingredients
- 1 cup basmati rice
- 3/4 cup fresh sweet corn kernels
- 1 medium sized onion chopped roughly
- 10 nos mint leaves
- 1 and 3/4 cups water
- 1/4 teaspoon pepper powder
- 1/4 teaspoon garam masala powder optional
- salt to taste
To Temper :
- 2 tablespoon oil
- 1 tablespoon ghee
- one 1 inch cinnamon
- 2 nos cloves
- 1 no cardamom
- 1 no green chillies
- 1 no bayleaf
- 1 tablespoon ginger garlic paste
Instructions
- Rinse basmati rice and soak it in water for atleast 15-20mins. Then rinse well, drain and keep it ready.
- In a pressure cooker heat oil + ghee - temper the items listed under 'to temper' then add onion along with required salt. Saute until golden.
- Then add mint leaves, corn, pepper powder and garam masala powders. Give a quick saute.
- Add drained rice, gently mix without breaking. Add water.
- Pressure cook for 3 whistles in medium flame. Let the pressure release by itself, fluff it up. Add more ghee if you feel dry. Serve Corn Pulao hot!
Video
Notes
- Make sure you soak the rice for atleast 15 mins....it will give nice fluffy, soft separated rice perfect for pulao / fried rice too.
- Adding mint leaves gives a great flavour.
You can even add 2 teaspoon cashew paste for a rich pulao. - Dont compromise on ghee and oil here else rice would turn sticky.
- I used fresh corn,you can use frozen corn kernels too.
- I use India Gate basmati rice...have tried all varieties in it and currently sticking to Tibar.
Cook in medium low flame to avoid burning at the bottom.
You can even temper the items using butter. - Just fluff it up carefully with a fork after opening without breaking the rice.
How to make Corn Pulao
- Rinse basmati rice and soak it in water for atleast 15-20mins.Then rinse well, drain and keep it ready.
- In a pressure cooker heat oil + ghee – temper the items listed under ‘to temper’ then add onion along with required salt.Saute until golden.
- Then add mint leaves, corn, pepper powder and garam masala powders.Give a quick saute.
- Add drained rice, gently mix without breaking.Add water.
- Pressure cook for 3 whistles in medium flame.Let the pressure release by itself, fluff it up.Add more ghee if you feel dry.Serve hot!
Serve hot with any curry of your choice!
Soft delicious sweet corn pulao ready!
Expert Tips
- Make sure you soak the rice for atleast 15 mins….it will give nice fluffy, soft separated rice perfect for pulao / fried rice too.
- Adding mint leaves gives a great flavour.
You can even add 2 teaspoon cashew paste for a rich pulao. - Dont compromise on ghee and oil here else rice would turn sticky.
- I used fresh corn,you can use frozen corn kernels too.
- I use India Gate basmati rice…have tried all varieties in it and currently sticking to Tibar.
Cook in medium low flame to avoid burning at the bottom.
You can even temper the items using butter. - Just fluff it up carefully with a fork after opening without breaking the rice.
Variations
- You can even add methi,peas along with corn for this pulao.
- You can check out peas corn pulao that I had already posted.
Maria D'souza
Loved your version I also make but addition if more spices nice shot 🙂
Sapana Behl
Sweet corn pulav looks yummylicious !!
BAGIRATHI DEVI
Very nice pulav
Sukanya
Looks yummy !! What brand basmati do you use? Mine is never this long 🙁
SHARMILEE J
I always use India Gate…have mentioned it in my notes
Anusha
Hello Sharmilee,
Simple & flavorful recipe ! Adding the ginger,garlic paste along with the tempering items enhances the flavor. Usually I find Pulavs relatively bland, but this recipe is an exception. 1 more great recipe from you !
Sharmilee J
Thank you so much!! So glad you liked it!
Sukanya
Ah I see it in the notes now 🙂
Gayathri Ramanan
pulav looks super delicious and perfect
Shobana Vijay
Super.Just keep looking at the fluffy rice of the recipe.Too good
Shobana Vijay
Very yummy and nice presentation
Praveen
My fav.
Sangeetha M
Very light & flavorful pulao, a perfect kid's meal..looks lovely sharmi!
Ramadevi Maddala
In this receipe u can add some fried cashewnuts also gives more taste . I tried it nd its very tasty.
Sapthanaa Vytheswaran
Looks Yummy! and Colourful!
nishanthini rajesh
Simple n tasty recipe,an instant recipe too n it made my perfect lunch, I loved it
Anuradha
Did you use badi elaichi or the small green cardamom?
SHARMILEE J
the normal one only, smaller in size
Lisa George
Hi, I tried out this recipe and it was easy to prepare and very tasty.. Thank you!
Jisha Thomas
Thank you for this tasty recipe. Everyone at home loved it.
Unknown
Thnq thnq so much for ur recipe its was fantastic. every one liked it in our home ☺☺☺