Corn Pulao

Come weekends, and I love making one-pot meals. Make it, clean up the kitchen and you’re done. And I quite like that because, it gives me time for other things.
Corn pulao is the latest addition to our list of fave one-pot meals ever since I prepared it sometime back. I heart corn, and in any form.


  • Fresh ‘n juicy Sweet Corn kernels – 2 cups (you could shred them off a cob if you don’t get frozen corn kernels, which is what I did)
  • Onions – 2 nos (finely chopped)
  • Garlic – 4-5 pods
  • Ginger – 1″ sized piece
  • Green Chillies – 2-3 nos (slit vertically)
  • Coriander/Cilantro – a fistful, finely chopped.
  • Pulao spices (cinnamon, clove, marathi moggu, anananas flower, elaichi, bade elaichi, bay leaves) – 1 to 2 nos each
  • Basmati Rice – 3 cups (washed and drained of all water) (Note: If you do not have Basmati rice, you could even use regular white rice)
  • Ghee – 2 tbsps
  • Oil – 2 tbsps (I used olive)
  • Salt – to taste
  • Water – 5 1/2 cups


(I prepared this in my rice cooker; you could adapt this recipe to the way you normally make pulao)

  • Heat 1 tbsp ghee and 2 tbps olive oil in the rice cooker vessel. Once hot, add all the dry spices and fry a minute or two.
  • Once the spices turn fragrant, add the chopped onions and saute till golden brown.
  • In the meanwhile, grind the ginger-garlic-green chillies into a paste and add to the rice cooker vessel (Sure, you could also use your store-bought ginger-garlic paste, but then, like I always say, don’t blame me if it doesn’t taste as good).
  • Add the corn kernels and salt, mix well and fry till the corn kernels are half-cooked.
  • In the meantime, fry the washed and drained basmathi rice with 1 tbsp ghee in a non stick pan, till the grains start sticking to each other and all the water content has evaporated from the rice.
  • Add this fried rice to the rice cooker vessel. Mix all contents well and fry for half a minute.
  • Now add 5 1/2 cups of water (use the same cup that you used to measure the rice)
  • Cover the rice cooker till the rice is properly cooked.
  • Garnish with finely chopped coriander/cilantro and serve hot with some refreshing raitha garnished with cilantro, for a refreshingly nice one-pot meal :D. I’ll take a bet you’ll love the tit-bits of juicy corn amidst the rice.


10 responses to “Corn Pulao

  1. Hey am hungry seeing this, have a huge weakness for corn based dishes 😀

  2. Such an elegant and droolworthy rice…very catchy..

  3. Sounds interesting and tasty….nice bright click

  4. Yum-de-dum! It’s lunch time and I want…I want!

  5. Madhuri, I love the pic. It is great to see that yellow color in the pulao. Love to eat it 🙂

  6. It sure is really easy…will try 🙂

  7. Hi,

    I tried this recipe this morning. It really came out very well and liked by all. I made it bit spicy so that the corn doesnt make the rice very sweet. Good recipe!

  8. Sudha Narayanan

    Hi Mads,
    I made this Corn Pulao for lunch today. Such a jiffy dish.. Was very mild and flavourful. We enjoyed it with yummy boondi raitha. Thanks for this.

    • Thanks for the testimonial you too! Im so glad you guys enjoyed it 🙂 Boondhi raita with this seems like an interesting combo that I will surely try the next time I make this…tum-yummm!! 😛

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