Posted on: September 29, 2021 Posted by: Joven Comments: 0

Corn pulao is a spiced and tasty variant of pulao made with tender corn kernels, fragrant rice, piquant onions, and bold herbs and spices. Make this easy recipe of corn rice for quick weekday lunch or dinner and pair it with some salad or raita for a wholesome meal.

corn pulao served in a bowl

There are many ways one can make corn pulao. This recipe is a really flavorful one as a fragrant spiced green paste is made first and then added to the dish. So this recipe of corn pulao is slightly different from the other pulao recipes I have earlier posted.

This green paste makes the pulao slightly spicy and delicious. So you get the spiced flavors along with the hints of sweetness coming from the sweet corn.

You can also use our desi corn or the regular corn which is not sweet. In fact, I prefer the desi corn in this pulao, but all that I see in the market are American sweet corn, which I am not so fond of. The recipe goes well with both sweet corn as well regular desi corn.

Serve this sweet corn pulao hot or warm with a side of raita or a salad or yogurt. It also tastes good when served as it is.

Step-by-Step Guide

How to Make Corn Pulao

1. Rinse 1 heaped cup of rice very well in water and then soak in enough water for 20 to 30 minutes. After 20 minutes strain the rice well and keep it aside.

I have used Ambe Mohar rice (a local variety of short-grained rice having an aroma of mango blossoms). You can also use basmati rice or regular rice or any non-sticky variety of rice.

soaked rice

2. 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 of corn kernels. You can also use 1 cup of frozen corn kernels.

corn kernels

3. For the green paste, take the following ingredients in a small grinder or chutney grinder:

  • ¼ cup chopped coriander leaves (cilantro)
  • 1 tablespoon chopped mint leaves
  • 1 inch ginger (chopped)
  • 1 or 2 green chilies (chopped)
  • 3 to 4 small garlic cloves (chopped)
  • 1 tablespoon desiccated coconut or fresh coconut
ingredients for green chutney paste

4. Add 1 to 2 tablespoons of water and grind or blend to a smooth and fine paste. You can skip coconut if you don’t have it. In this case, add 1 to 2 teaspoons of water while grinding or blending.

If not blending, then you can simply add chopped coriander and mint leaves directly to the pulao after the onions become golden at step 8. In this case, also add 1 teaspoon of ginger garlic paste and skip the desiccated coconut.

green chutney paste

Making corn pulao

5. Heat 2 tablespoons of any neutral-flavored oil in a pan. Add the following spices and allow them to splutter.

  • 1 small to medium tej patta (Indian bay leaf)
  • 2 green cardamoms
  • 2 to 3 cloves
  • 1 inch cinnamon
  • 1 small star anise
  • 1 or 2 single strands of mace
  • 1 tiny piece of stone flower (patthar ke phool)
  • 4 to 5 black peppercorns
  • ½ teaspoon cumin seeds

Both star anise and stone flower are optional and skip if you do not have them.

adding spices to oil

6. Then add ½ cup thinly sliced onions (1 medium to large onion, sliced).

thinly sliced onions added

7. Saute the onion stirring often till they start becoming golden.

sauteing onions

8. Then add the ground green paste.

adding green chutney paste

9. Stir well and saute for a couple of seconds.

sauteing green chutney paste

10. Then add the corn kernels.

adding corn kernels

11. Season with the following spices:

  • ¼ teaspoon turmeric powder
  • ¼ teaspoon red chili powder
  • ½ teaspoon coriander powder
adding spices for corn rice

12. Stir and mix very well.

mix corn pulao mixture

13. Add rice.

adding rice to pressure cooker

14. Gently stir and mix the rice with the rest of the ingredients.

mix corn pulao

Cooking Corn Rice

15. Now add 1.75 to 2 cups water. Depending on the type and quality of rice, you can add less or more 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 and mix well.

water added to corn pulao mixture

16. Season with salt as required. Stir and mix again. Check the taste and the water should have a slightly salty taste.

salt added to corn pulao

17. Cover and pressure cook sweet corn pulao on medium heat for 2 whistles or for 9 to 12 minutes. Here I have pressure cooked for 15 minutes since this particular variety of ambe mohur rice takes a longer time to cook than basmati rice.

You can also cook this corn pulao in a pan or pot on the stove-top or in the Instant Pot adding water as required depending on the type of rice you have used.

cooking corn pulao in pressure cooker

18. When the pressure settles down on its own in the cooker, then only remove the lid. Gently fluff the corn rice with a fork. Garnish the rice with 2 tablespoons of chopped coriander leaves.

Serve sweet corn pulao hot or warm with a side veggie salad or raita or yogurt. It makes for a comforting and delicious lunch or dinner.

For more corn recipes, you can check this collection of 22 Sweet corn recipes.

corn pulao served in a bowl

Few More Pulao Varieties For You!

If you made this recipe, please be sure to rate it in the recipe card below. Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.

A corn pulao or corn rice that is slighly spicy, fragrant and made with tender sweet corn, onions, herbs and spices. Serve with raita or vegetable salad for a comforting meal.

Prep Time 20 mins

Cook Time 15 mins

Total Time 35 mins

Servings 3


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This Corn Pulao post from the archives (November 2015) has been republished and updated on 28 September 2021.

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