Corn Pulao Recipe
5/5
Corn Pulao is a flavorful rice dish made with basmati rice and sweet corn kernels. It is a delicious and satisfying recipe that combines the natural sweetness of corn with aromatic spices. The dish is prepared by cooking rice with a mixture of spices, onions, and corn to create a flavorful and fragrant pulao. Corn Pulao can be enjoyed as a standalone meal or as a side dish with raita or yogurt. It is a perfect option for lunch or dinner and can be easily prepared in a short amount of time.
INGREDIENTS
- Basmati rice: 1 cup, soaked in water for 30 minutes and drained
- Sweet corn kernels: 1 cup, boiled
- Onion: 1 large, thinly sliced
- Green chili: 1, slit lengthwise
- Ginger-garlic paste: 1 teaspoon
- Cumin seeds: 1 teaspoon
- Cinnamon stick: 1-inch piece
- Bay leaf: 1
- Cardamom pods: 2
- Cloves: 2
- Turmeric powder: 1/2 teaspoon
- Red chili powder: 1/2 teaspoon (adjust according to taste)
- Garam masala: 1/2 teaspoon
- Salt to taste
- Ghee or oil: 2 tablespoons
- Water: 1.5 cups
- Fresh coriander leaves for garnishing
INSTRUCTIONS
- Heat ghee or oil in a large pan or pot over medium heat. Add cumin seeds and let them splutter.
- Add cinnamon stick, bay leaf, cardamom pods, and cloves. Sauté for a minute until fragrant.
- Add sliced onions and sauté until they turn golden brown.
- Add ginger-garlic paste and green chili. Sauté for a minute until the raw smell disappears.
- Add turmeric powder, red chili powder, and garam masala. Mix well and cook for a minute to roast the spices.
- Add the drained rice to the pan and gently mix with the spices.
- Add boiled corn kernels and salt. Stir to combine everything.
- Pour water into the pan and bring it to a boil.
- Reduce the heat to low, cover the pan with a lid, and let the rice cook for about 15-20 minutes or until the rice is fully cooked and fluffy.
- Once the rice is cooked, remove the pan from heat and let it sit covered for 5 minutes.
- Fluff the rice gently with a fork and garnish with fresh coriander leaves.
- Serve hot as a main course or as a side dish with raita or yogurt.
TIPS
- Soak the rice for 30 minutes before cooking to ensure even cooking and fluffier grains.
- Use fresh or frozen sweet corn kernels for the best taste. If using frozen corn, thaw it before adding to the dish.
- Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder and green chili.
- For an extra burst of flavor, you can add some chopped vegetables like carrots, peas, or bell peppers along with the corn.
- Be gentle while mixing the rice to avoid breaking the grains.
- Leftovers can be refrigerated and enjoyed the next day. Reheat the pulao gently in a pan or microwave, adding a splash of water if needed.
NUTRITION VALUE
- Calories: Approximately 250-300 calories
- Carbohydrates: Approximately 50-55 grams
- Protein: Approximately 5-7 grams
- Fat: Approximately 5-7 grams
- Fiber: Approximately 3-5 grams
