Corn Pulao.

Corn Pulao.

Preparation time 15 minutes

Cooking time 25 minutes

Total time 40 minutes

Serve 4

Type of Recipe: Rice

Name of author: Asmi Kadam


  • 1 cup fresh sweet corn
  • 1 bowl basmati rice
  • 1 chopped onion
  • 1 chopped tomatoes
  • ½ cup chopped spring onion
  • 1 tablespoon ginger garlic chili paste
  • 1 tablespoon red chili powder
  • ½ teaspoon turmeric
  • 1 tablespoon cumin coriander powder
  • 1 tablespoon garam masala powder
  • Chopped coriander
  • 1 tablespoon ghee
  • 2 tablespoon oil
  • 4 glass boiled water
  • Dry spices:
    • 1 teaspoon cumin
    • 1 bay leave
    • 1 green cardamom
    • 4 to 5 cloves
    • 4 to 5 black pepper
    • 1 small stick cinnamon
    • 1 Star anise


Wash the rice for at least 4 times and soaked in the water for 30 minutes.

Heat a kadai on a medium flame, add oil. Once oil heated add all the dry spices. Add Chopped onion.  Cook the onions till change the colour. Add ginger garlic paste.  Mix well.

Add Chopped tomatoes and spring onion.  Cook the tomatoes till mushy.  Add corn in it. Mix well. Keep the lid on top for 1 minute.

Afterwards add red chili powder, turmeric,  cumin coriander powder,  garam masala powder and salt. Mix well.

Add Chopped coriander and soaked rice in it. Stir well.

Add boiled water and mix well. Allow to cook for 10 minutes. Stir once and keep a lid on a kadai. Keep the gas on a slow flame.  Cook for another 5 to 7 minutes. Add 1 tablespoon ghee on top of rice.

Once rice cook, switch off the gas.

Serve hot with raita.


Thank you.

Have a wonderful day

Leave a Reply

Your email address will not be published.