Easy Corn Pulao Recipe

Updated on January 14, 2020
ShailaSheshadri profile image

Cooking is one of my passions. I like to make nutritious and tasty foods at home.

This article will show you how to make delicious corn pulao, shown here with cucumber raita.
This article will show you how to make delicious corn pulao, shown here with cucumber raita.

You can make corn pulao using any variety of corn. Sweet corn gives a nutty sweet flavor to the pulao, while local corn gives this dish a spicy flavor. Both are yummy and flavorful.

When making this dish, be sure to get all of your ingredients ready first. It will be easier for you to cook the pulao right away.

5 stars for Corn Pulao

Cook Time

Prep time: 20 min
Cook time: 20 min
Ready in: 40 min
Yields: serves 4 people

Ingredients

  • 1 bowl sweet corn or any other corn, I removed it from the cob
  • 1 bowl basmati rice, or any other long grain aromatic rice
  • 1/4 small cup hyacinth beans (fresh), optional, I had it and hence used
  • 1 small cup French beans, cut in 2-inch length pieces
  • 1 small cup chopped mint leaves
  • 1 small cup chopped coriander leaves
  • 2 tablespoons garam masala powder, available in Indian stores
  • 2 tablespoons ginger-garlic-green chili paste, I used 3/4-inch ginger, 3 green chilies, and 3 garlic cloves
  • 3 tablespoons ghee and oil together
  • 1 teaspoon fennel seed and pepper powder mix, optional, but gives it a nice flavor
  • 1 dry bay leaf
  • 1/2 small cup chopped onion
  • 1 1/2 teaspoons salt, or as per taste

Step-by-Step Instructions

  1. Wash and soak basmati rice in fresh water for 20–25 minutes. Strain, keep aside.
  2. Make a coarse paste of ginger, garlic, and green chilies. Keep aside.
  3. Wash mint and coriander leaves. Roughly chop them. Keep aside.
  4. Remove corn from the cob. Keep ready.
  5. Heat ghee and oil mix in a pressure cooker bottom or in a pot bottom. Add chopped onion and a bay leaf. Sauté until the onions turn golden brown.
  6. Add French beans. Stir-cook for 2 minutes. Add spice powders and ginger-garlic-green chili paste. Keep the heat very low. Sauté for a few seconds or until you get a nice aroma of the spices.
  7. Add corn and hyacinth beans. Stir-cook for 3–4 minutes. Add chopped mint-coriander leaves. Continue sautéing until they lose raw aroma.
  8. Add rice and salt. Continue stir-cooking for 2 minutes. Add about 4 cups of water. The water level should be about an inch above the rice level. Mix well. Let the mix boil for 4 minutes on medium-high heat. Check the liquid for the taste. Add salt if needed.
  9. Cover the cooker with the lid. Place the cooker weight on. Cook on medium-high heat up to 2 whistles. Reduce the heat. Simmer for 2 minutes. Turn off the heat.
  10. Remove the cooker from the stove top after 5 minutes. Open the lid once the pressure releases completely. Puff the pulao with a fork.
  11. Transfer it to a serving dish. Corn pulao is ready to eat. Serve it hot with cucumber-onion-tomato raita or any other less spicy yogurt-based raita. Enjoy eating this yummy pulao!

Reheat the Corn to Make It Puffy Again

Corn loses puffiness once cold. So reheat the pulao while serving to get back the puffiness.

Photo Tutorial for Making Corn Pulao

Click thumbnail to view full-size
Step 1: Keep the ingredients handy.Step 2: Sauté onion in ghee and oil mix in a pressure cooker bottom. Add chopped French beans. Stir-cook for a while.Step 3: Add bay leaf and the spices. Sauté for a few seconds on low heat.Step 4: Add corn and hyacinth beans. Stir-cook for 3–4 minutes.Step 5: Throw chopped mint and coriander leaves in to the cooker. Sauté until the raw smell disappears. Step 6: Add soaked rice and salt. Stir cook for 2 minutes.Step 7: The stir-cooking continues.Step 8: Add water. Boil the mix for 4 minutes. Close the cooker with the lid. Place the weight on. Cook it as per instructions.Step 9: Corn pulao inside the cooker.Step 10: Serve hot corn pulao with raita. Enjoy!
Step 1: Keep the ingredients handy.
Step 1: Keep the ingredients handy.
Step 2: Sauté onion in ghee and oil mix in a pressure cooker bottom. Add chopped French beans. Stir-cook for a while.
Step 2: Sauté onion in ghee and oil mix in a pressure cooker bottom. Add chopped French beans. Stir-cook for a while.
Step 3: Add bay leaf and the spices. Sauté for a few seconds on low heat.
Step 3: Add bay leaf and the spices. Sauté for a few seconds on low heat.
Step 4: Add corn and hyacinth beans. Stir-cook for 3–4 minutes.
Step 4: Add corn and hyacinth beans. Stir-cook for 3–4 minutes.
Step 5: Throw chopped mint and coriander leaves in to the cooker. Sauté until the raw smell disappears.
Step 5: Throw chopped mint and coriander leaves in to the cooker. Sauté until the raw smell disappears.
Step 6: Add soaked rice and salt. Stir cook for 2 minutes.
Step 6: Add soaked rice and salt. Stir cook for 2 minutes.
Step 7: The stir-cooking continues.
Step 7: The stir-cooking continues.
Step 8: Add water. Boil the mix for 4 minutes. Close the cooker with the lid. Place the weight on. Cook it as per instructions.
Step 8: Add water. Boil the mix for 4 minutes. Close the cooker with the lid. Place the weight on. Cook it as per instructions.
Step 9: Corn pulao inside the cooker.
Step 9: Corn pulao inside the cooker.
Step 10: Serve hot corn pulao with raita. Enjoy!
Step 10: Serve hot corn pulao with raita. Enjoy!

Nutritional Information of Corn Pulao

Nutrition Facts
Serving size: 1
Calories 214
Calories from Fat54
% Daily Value *
Fat 6 g9%
Carbohydrates 38 g13%
Sugar 0 g
Fiber 2 g8%
Protein 1 g2%
Cholesterol 0 mg
Sodium 282 mg12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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