Corn Pulao | Corn Rice
A mildly spicy and aromatic corn pulao or corn rice prepared using tender sweet corn, onions, fragrant herbs, and a blend of spices. Enjoy this satisfying dish with raita or a vegetable salad.
Ingredients
Main Ingredients
- 1 cup white rice heaped- 210 grams or use basmati rice or any non-sticky rice
- 1.5 cups sweet corn kernels
- 2 tablespoons 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 Paste
- ¼ cup chopped coriander leaves
- 1 tablespoon chopped mint leaves
- 1 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 rice well in water for a few times and then soak in enough water for 20 to 30 minutes.
- After 20 to 30 minutes drain the water from 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 frozen corn kernels.
Making Green Paste
- Take the ingredients mentioned "for green paste" in a small grinder or chutney grinder.
- Add 1 to 2 tablespoons of water and grind or blend to a smooth paste. You can skip coconut, if you don't have. In this case, add 1 to 2 teaspoon water while grinding or blending.
- If not blending then simply add chopped coriander and mint leaves after the onions are browned, directly in the pressure cooker. Also add 1 teaspoon ginger garlic paste and skip desiccated coconut.
Making Corn Pulao
- Heat oil in a stovetop pressure cooker. Add all the spices mentioned under the list "whole spices". Allow them to crackle.
- Then add the thinly sliced onions. Saute stirring often onion still they start becoming golden.
- Then add the ground green paste. Stir well and saute for a couple of seconds.
- Then add the corn kernels.
- Season with the following spices – turmeric powder, red chili powder and 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 as required. Check the taste and the water should have a slightly salty taste.
- Cover and pressure cook corn rice on a medium heat 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, then only remove the lid. Gently fluff the rice.
- Garnish with chopped coriander leaves.
- And then serve corn pulao with a side veggie salad or raita or plain yogurt or pickle of your choice.
Nutrition
Calories: 537kcalCarbohydrates: 94gProtein: 16gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 694mgPotassium: 2102mgFiber: 9gSugar: 8gVitamin A: 2597IUVitamin C: 232mgCalcium: 561mgIron: 19mg
Tried this recipe?Let us know how it was!