Easy Corn Pulao
An Overview of Making Corn Pulao
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.
For making corn pulao, get all of your ingredients ready first. It will be easier for you to cook the pulao right away.
Remove the corn from the cob. Wash basmati rice (aromatic long rice) in water. Soak in fresh water for 20-25 minutes. Strain and keep aside. Heat some oil and ghee in a pressure-cooker bottom or in a thick pot. Add chopped onions and a bay leaf. Saute till golden brown. Add coarsely ground ginger-garlic-green chili mix. Saute a few seconds or till you get a nice aroma. Keep the heat low. Add spices and continue sauteing for a while. Throw chopped French beans, sweet corn, hyacinth beans(optional, I used), and chopped mint-coriander leaves. Stir-cook for 2-3 minutes. Add soaked rice and salt. Mix well. Stir-cook for 2 minutes. Add water. Boil the mix for 4-5 minutes.
Now, close the cooker or pot with the lid. Place cooker weight. Cook on medium high fire till 2 whistles. Simmer for 2 minutes. Turn off the fire. Remove the cooker from the stove after 10 minutes. Open the lid once the pressure comes down. Puff the pulao with a fork. Sweet corn pulao is ready to serve! Serve it hot with a less spicy yogurt raita. Enjoy the taste!
Ingredients for Making Corn Pulao
- 1 bowl sweet corn or any other corn, I removed it from the cob
- 1 bowl basmati rice, long grain aromatic rice or any other 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 tbsp garam masala powder, available in Indian stores
- 2 tbsp ginger-garlic-green chili paste, I used 3/4 inch ginger, 3 green chilies, and 3 garlic cloves
- 3 tbsp ghee and oil together
- 1 tsp fennel seed and pepper powder mix, optional, I used, gives nice flavor
- 1 dry bay leaf
- 1/2 small cup chopped onion
- 1 1/2 tsp salt, or as per taste
Step-By-Step Guidelines and Photos for Making Corn Pulao
- Wash and soak basmati rice in fresh water for 20-25 minutes. Strain, keep aside.
- Make a coarse paste of ginger, garlic, and green chilies. Keep aside.
- Wash mint and coriander leaves. Roughly chop them. Keep aside.
- Remove corn from the cob. Keep ready.
- Heat ghee and oil mix in a pressure cooker bottom or in a pot bottom. Add chopped onion and a bay leaf. Saute till onion turns golden brown.
- Add French beans. Stir cook for 2 minutes. Add spice powders and ginger-garlic-green chili paste. Keep the fire very low. Saute for a few seconds or till you get a nice aroma of the spices.
- Add corn and hyacinth beans. Stir-cook for 3-4 minutes. Add chopped mint-coriander leaves. Continue sauteing till they lose raw aroma.
- 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 fire. Check the liquid for the taste. Add salt if needed.
- Cover the cooker with the lid. Place the cooker weight. Cook on medium high fire up to 2 whistles. Reduce the heat. Simmer for 2 minutes. Turn off the fire.
- Remove the cooker from the stove top after 5 minutes. Open the lid once the pressure releases completely. Puff the pulao with a fork.
- 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!
An Important Tip:
Corn loses puffiness once cold. So re-heat the pulao while serving to get back the puffiness.
Nutritional Information of Corn Pulao
|Serving size: 1|
|Calories from Fat||54|
|% Daily Value *|
|Fat 6 g||9%|
|Carbohydrates 38 g||13%|
|Sugar 0 g|
|Fiber 2 g||8%|
|Protein 1 g||2%|
|Cholesterol 0 mg|
|Sodium 282 mg||12%|
|* 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.|