Corn Pulao Recipe (Green Corn Rice)
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
3
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Calories
537 kcal
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Course
Main Course
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Cuisine
Indian
Corn Pulao Recipe (Green Corn Rice)
Description
The Corn Pulao Recipe (Green Corn Rice) features white rice combined with fresh or frozen sweet corn kernels, infused with a mix of whole spices including bay leaf, cardamom, cloves, cinnamon, and cumin seeds. A green paste made from coriander, mint, ginger, green chilies, garlic, and coconut (desiccated or fresh) is blended to add color and freshness to the dish. The rice is soaked before cooking and then sautéed with onion and spices in oil to release aromas before adding water and cooking until tender.
The resulting pulao has a soft yet separate grain texture colored with the green herb paste and flecked with yellow from turmeric and red chili powder. The sweet corn provides a contrasting pop and sweetness to the mildly spiced rice. This method of cooking allows the flavors of whole spices and fresh herbs to permeate the rice without overpowering it.
This pulao is commonly served as a standalone meal or alongside yogurt or raita to balance its warmth. It can be prepared to serve a few people or scaled up for larger groups. Adjusting the heat by modifying green chilies in the green paste customizes the spice level.
For best results, use non-sticky white rice varieties like basmati or ambe mohur. Fresh corn is preferred for sweetness but frozen corn can also be used. The green paste can be blended smoothly or ingredients added directly after sautéing onions. The dish tastes best freshly made but can be reheated gently before serving.
Ingredients
Main ingredients
- 1 cup white rice heaped- 210 grams or use basmati rice or any non-sticky rice
- 1.5 cups sweet corn kernels
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 onion thinly sliced or ½ cup sliced onion, medium to large
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chili powder
- ½ teaspoon coriander powder
- 2 cups water or add as required
- salt as required
- 2 tablespoon Coriander leaves chopped, for garnish
For the green paste
- ¼ cup Coriander leaves chopped
- 1 tablespoon mint leaves chopped
- 1 inch ginger - chopped or ½ teaspoon chopped ginger
- 1 or 2 green chilies - chopped
- 3 to 4 garlic chopped, small
- 1 tablespoon desiccated coconut or fresh coconut
- 1 to 2 tablespoon water for grinding
Whole spices
- 1 tej patta Indian bay leaf, small to medium
- 2 green cardamom
- 2 to 3 cloves
- 1 inch cinnamon
- 1 star anise chakriphool) - optional, small
- 1 or 2 mace javitri, single strands
- ½ teaspoon cumin seeds
- 4 to 5 black pepper
- 1 stone flower patthar ke phool) - optional, tiny piece
Instructions
Preparation
- Rinse rice well in water for a few times and then soak in enough water for 20 to 30 minutes.
- After 20 to 30 minutes drain the water from the rice well and keep aside. I used ambe mohur rice (mango blossom rice). You can also use basmati rice or regular rice.
- When the rice is soaking, slice the corn kernels from the corn. Keep them aside. From 1 medium corn cob, I got 1.5 cups corn kernels. You can also use 1 cup frozen corn kernels.
Making green paste
- Take the ingredients mentioned "for green paste" in a small grinder or chutney grinder.
- Add 1 to 2 tablespoons of water and grind or blend to a smooth paste. You can skip coconut, if you don't have. In this case, add 1 to 2 teaspoon water while grinding or blending.
- If not blending then simply add chopped coriander and mint leaves after the onions are browned, directly in the pressure cooker. Also add 1 teaspoon ginger garlic paste and skip desiccated coconut.
Making corn pulao
- Heat oil in a stovetop pressure cooker. Add all the spices mentioned under the list "whole spices". Allow them to crackle.
- Then add the thinly sliced onions. Saute stirring often onion still they start becoming golden.
- Then add the ground green paste. Stir well and saute for a couple of seconds.
- Then add the corn kernels.
- Season with the following spices - turmeric powder, red chili powder and coriander powder.
- Stir very well and add the rice. Gently stir and mix the rice with the rest of the ingredients.
- Now add 1.75 to 2 cups water. Depending on the type and quality of rice, you can add water. For basmati rice, you can add 1.5 to 1.75 cups of water.
- Organic basmati rice requires more water to cook. So add 2 cups of water for organic basmati rice. Stir.
- Season with salt as required. Check the taste and the water should have a slightly salty taste.
- Cover and pressure cook corn rice on a medium heat for 2 whistles or for 9 to 12 minutes. Here I pressure cooked for 15 minutes, since ambe mohur rice takes a longer time to cook than basmati rice.
- When the pressure settles down on its own, then only remove the lid. Gently fluff the rice.
- Garnish with chopped coriander leaves.
- And then serve corn pulao with a side veggie salad or raita or plain yogurt or pickle of your choice.
Notes
- Use any variety of non-sticky white rice such as basmati for distinct grains.
- Fresh corn kernels provide better sweetness but frozen corn works well too.
- Adjust green chilies in the green paste to make the pulao milder or spicier.
- This recipe can be scaled to serve larger numbers without altering the method.
- If skipping coconut in the green paste, add extra water to help blend the herbs smoothly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 537 kcal
% Daily Value*
| Calories | 537kcal | 27% |
| Carbohydrates | 94g | 31% |
| Protein | 16g | 32% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 694mg | 29% |
| Potassium | 2102mg | 45% |
| Fiber | 9g | 36% |
| Sugar | 8g | 16% |
| Vitamin A | 2597IU | 52% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 6mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 232mg | 258% |
| Vitamin E | 5mg | |
| Vitamin K | 545µg | |
| Calcium | 561mg | 56% |
| Vitamin B9 (Folate) | 154µg | |
| Iron | 19mg | 106% |
| Magnesium | 319mg | 80% |
| Phosphorus | 331mg | |
| Zinc | 3mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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