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.
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.
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.
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.
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
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.
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.
6. Then add ½ cup thinly sliced onions (1 medium to large onion, sliced).
7. Saute the onion stirring often till they start becoming golden.
8. Then add the ground green paste.
9. Stir well and saute for a couple of seconds.
10. Then add the corn kernels.
11. Season with the following spices:
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chili powder
- ½ teaspoon coriander powder
12. Stir and mix very well.
13. Add rice.
14. Gently stir and mix the rice with the rest of the ingredients.
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.
16. Season with salt as required. Stir and mix again. Check the taste and the water should have a slightly salty taste.
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.
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.
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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
Prevent your screen from going dark while making the recipe
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.
- Feel free to use any variety of non-sticky rice. You can also use basmati rice or long-grained rice.
- I prefer to use fresh corn in most of my recipes. Though you can swap frozen corn kernels with fresh corn.
- You can use sweet corn or regular corn or desi corn.
- To make a spicy tasting corn pulao increase the number of green chilies in the green paste.
- This recipe of corn rice is scalable to be made for larger servings.
Corn Pulao | Corn Rice
Amount Per Serving
Calories 537 Calories from Fat 126
% Daily Value*
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Vitamin A 2597IU52%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 6mg30%
Vitamin B6 1mg50%
Vitamin C 232mg281%
Vitamin E 5mg33%
Vitamin K 545µg519%
Vitamin B9 (Folate) 154µg39%
* Percent Daily Values are based on a 2000 calorie diet.
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This Corn Pulao post from the archives (November 2015) has been republished and updated on 28 September 2021.