Name: Corn Pulao
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 cup Basmati rice; 2 tablespoons Oil; 2 Cloves; 1 inch Cinnamon stick; 2 Green cardamoms; 3-4 Black peppercorns; 1-2 strands Mace (Javitri); 1 Bay leaf; 1 small or ½ cup Red onion (chopped); 2 teaspoons Ginger paste or freshly grated or crushed; 2 teaspoons Garlic paste or freshly grated; 2 small Green chilies (finely chopped); 1 cup Sweet corn kernels; ½ cup Green peas (optional); Salt to taste; 1 teaspoon Garam masala; 1 tablespoon Kasoori methi (Dried fenugreek leaves); 2 cups Water

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Sweet corn pulao recipe - This is simple and EASY to make pulao. Just like many other pulav recipes, this is also one pot meal. While corn pulao is cooking, quickly whip up the raita and roast the papads. And you will have your meal/dinner ready.

Corn pulao in a bowl with raita in the back.

Here I have added some green peas but this is optional. I like it because the color combination of green and yellow looks good and appealing to the eye. Also the flavors blend well with sweet, juicy corn kernels.

In this recipe, I have used fresh corn and removed the kernels. Alternately you can use frozen corn kernels as well.

This pulav is aromatic (because of the whole spices) with mild flavors. So the flavor of sweet, juicy corns stands out in it. I have already shared the slightly spicy and creamy version - sweet corn rice with coconut milk

This beautiful and colorful looking dish is perfect for kids. They would love to have it in their lunch box.

Right now corn is in season and as being corn lover, I make many different corn recipes. If you are too, check them out.

Check out other pulao recipes
Veg pulao // Peas pulao // Mushroom pulao // Capsicum pulao

Step By Step Photo Instructions:

1) Let’s start by washing and soaking the rice. Was the rice under running cold water till water runs clear. Soak them in enough water for 20 minutes.

2) After soaking time, drain the water using colander or strainer. Keep it aside.

3) Heat the oil in a pan on medium heat. Once hot add whole spices (cloves, cinnamon stick, green cardamom, black peppercorns, mace and bay leaf). Saute for a minute or so. Or till you have nice aroma of the spices.

4) Now add chopped onions. Cook till onions are soft, light pink or translucent in color.

Collage of 2 images showing tempering whole spices and cooking onion.

5) Add ginger paste, garlic paste and green chilies.

6) Mix and cook for a minute or till the raw smell of ginger garlic goes away.

Collage of 2 images showing adding and sauteing ginger, garlic, chili.

7) Add green peas and corn kernels.

8) Mix well.

Collage of 2 images showing adding and mixing peas and corn.

9) Add salt, garam masala and kasoori methi.

10) Mix well and cook for a minute.

Collage of 2 images showing adding garam masala and kasoori methi and mixed.

11) Add rice.

12) Mix and cook for a minute.

Collage of 2 images showing adding rice and mixed.

13) Now add water and turn the heat on high.

14) Bring the water to a boil.

Collage of 2 images showing adding water and boiling it.

15) Once it starts to boil, lower the heat to the LOWEST possible. Cover the pan with the lid and cook for exactly 17 minutes. Then turn off the stove. Let it rest for 10 minutes without opening the lid. After resting time you can remove the lid.

16) Using fork or spoon, gently fluff up and mix the pulao.

Collage of 2 images showing cooked pulao and fluffed up.

Remove it to a serving bowl and serve.

Serving suggestion: Serve this corn pulao with raita (tadka raita, cucumber raita, onion tomato raita) or yogurt. And have roasted papad on side for some crunch. This can be packed into kids’ or adult’s lunchbox.