4.8 from 56 votes
Corn Pulao Recipe (Green Corn Rice)
Corn Pulao is a flavorful rice dish made with white rice, sweet corn kernels, whole spices, and a fresh green paste of coriander, mint, ginger, green chilies, garlic, and coconut. The rice is cooked with aromatic spices and the green paste, giving the pulao a vibrant color and bright, herbaceous taste. The addition of corn kernels adds pleasant sweetness and texture, elevating this one-pot meal. It is an excellent side dish or a light main course and can be customized by adjusting the spice levels with green chilies or by choosing various rice types like basmati or other long-grain varieties.
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings:
3
Calories:
537 kcal
Course:
Main Course
Cuisine:
Indian
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.
Cup of Yum
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
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
Nutrition Facts
Serving: 3 Serving
Amount Per Serving
Calories 537
% 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.