Corn Pulao | Corn Rice

Corn pulao is a spiced and engaging variant of pulao made with tender corn kernels, aromatic rice, piquant onions, and daring herbs and spices. Make this simple recipe of corn rice for fast weekday lunch or dinner and pair it with some salad or raita for a healthful meal.

There are lots of methods one could make corn pulao. This recipe is a very flavorful one as a aromatic spiced inexperienced paste is made first after which added to the dish. So this recipe of corn pulao is barely completely different from the opposite pulao recipes I’ve earlier posted.

This inexperienced paste makes the pulao barely spicy and scrumptious. So that you get the spiced flavors together with the hints of sweetness coming from the candy corn.

You can even use our desi corn or the common corn which isn’t candy. The truth is, I want the desi corn on this pulao, however all that I see available in the market are American candy corn, which I’m not so keen on. The recipe goes effectively with each candy corn as effectively common desi corn.

Serve this candy corn pulao scorching or heat with a aspect of raita or a salad or yogurt. It additionally tastes good when served as it’s.

Step-by-Step Information

How you can Make Corn Pulao

1. Rinse 1 heaped cup of rice very effectively in water after which soak in sufficient water for 20 to half-hour. After 20 minutes pressure the rice effectively and maintain it apart.

I’ve used Ambe Mohar rice (an area number of short-grained rice having an aroma of mango blossoms). You can even use basmati rice or common rice or any non-sticky number of rice.

2. When the rice is soaking, slice the corn kernels from the corn. Preserve them apart. From 1 medium corn cob, I acquired 1.5 cups of corn kernels. You can even use 1 cup of frozen corn kernels.

3. For the inexperienced paste, take the next elements 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 inexperienced chilies (chopped)
• 3 to 4 small garlic cloves (chopped)
• 1 tablespoon desiccated coconut or recent coconut

4. Add 1 to 2 tablespoons of water and grind or mix to a easy and fantastic paste. You’ll be able to skip coconut for those who don’t have it. On this case, add 1 to 2 teaspoons of water whereas grinding or mixing.

If not mixing, then you’ll be able to merely add chopped coriander and mint leaves on to the pulao after the onions change into golden at step 8. On this case, additionally add 1 teaspoon of ginger garlic paste and skip the desiccated coconut.

Making corn pulao

5. Warmth 2 tablespoons of any neutral-flavored oil in a pan. Add the next spices and permit them to splutter.

• 1 small to medium tej patta (Indian bay leaf)
• 2 inexperienced cardamoms
• 2 to three 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 five black peppercorns
• ½ teaspoon cumin seeds

Each star anise and stone flower are optionally available and skip for those who wouldn’t have them.

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

7. Saute the onion stirring typically until they begin changing into golden.

8. Then add the bottom inexperienced paste.

9. Stir effectively and saute for a few seconds.

10. Then add the corn kernels.

11. Season with the next spices:

• ¼ teaspoon turmeric powder
• ¼ teaspoon pink chili powder
• ½ teaspoon coriander powder

12. Stir and blend very effectively.

13. Add rice.

14. Gently stir and blend the rice with the remainder of the elements.

Cooking Corn Rice

15. Now add 1.75 to 2 cups water. Relying on the sort and high quality of rice, you’ll be able to add much less or extra water.

For basmati rice, you’ll be able to add 1.5 to 1.75 cups of water. Natural basmati rice requires extra water to cook dinner. So add 2 cups of water for natural basmati rice. Stir and blend effectively.

16. Season with salt as required. Stir and blend once more. Test the style and the water ought to have a barely salty style.

17. Cowl and strain cook dinner candy corn pulao on medium warmth for two whistles or for 9 to 12 minutes. Right here I’ve strain cooked for quarter-hour since this explicit number of ambe mohur rice takes an extended time to cook dinner than basmati rice.

You can even cook dinner this corn pulao in a pan or pot on the stove-top or within the Instantaneous Pot including water as required relying on the kind of rice you’ve gotten used.

18. When the strain settles down by itself within the cooker, then solely take away the lid. Gently fluff the corn rice with a fork. Garnish the rice with 2 tablespoons of chopped coriander leaves.

Serve candy corn pulao scorching or heat with a aspect veggie salad or raita or yogurt. It makes for a comforting and scrumptious lunch or dinner.

For extra corn recipes, you’ll be able to examine this assortment of twenty-two Sweet corn recipes.

Few Extra Pulao Varieties For You!

Average • 45 minutes

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This Corn Pulao submit from the archives (November 2015) has been republished and up to date on 28 September 2021.