Corn Pulao

I love cooking with rice and I love the one pot meals. Corn Pulao is one such easy peasy recipe which you can spin in no time when you are pressed with time. It take just 20 minutes to cook and needs simplest of the ingredients which is easily available off the kitchen counter.

I have used frozen corn, you may also use the fresh corn kernels off the cob. It is a meal in itself and makes for a wonderful lunch box recipe. Serve it along with raita or any Indian spicy curry like Dal Makhni or Vegetable Korma to make it an amazing lunch menu.

Corn Pulao

  • Servings: 4-serving
  • Difficulty: easy
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 I love cooking with rice and I love the one pot meals. Corn Pulao is one such easy peasy recipe which you can spin in no time when you are pressed with time. It take just 20 minutes to cook and needs simplest of the ingredients which is easily available in the kitchen. It is a complete meal in itself, also makes for a wonderful lunch box recipe.

Summary

  • Cuisine: Fusion
  • Passive Time: 30 minutes mins
  • Course: main course
  • Cooking Technique: Sautéing
  • Preparation Time: 10 minutes mins
  • Cooking Time: 20 minutes mins

Ingredients

1.5 cups basmati rice
1/2 cup corn kernels
1 cinnamon stick
2 cloves
1 chilli, finely chopped
1 teaspoon dry oregano
1 teaspoon dry italian parsley
1 tablespoon lemon juice
1 tablespoon ghee/clarified butter
3 cups water
Salt (to taste)

Steps

  1. Take basmati rice in a big bowl, and wash it under the running water till the water becomes transparent. Keep this washed rice aside.
  2. Preheat a wok under medium heat, pour ghee once its heated.
  3. Add the cinnamon stick and cloves and let it splutter.
  4. Now add the frozen corn kernels, and give it a toss. Sprinkle some water and let the corn cook till 3/4th.
  5. Add the spice mix – dry oregano, dry Italian parsley and chopped chili and toss it.
  6. Now add the washed rice and stir it for few minutes.
  7. Add the water, season with salt and bring it to a rolling boil.
  8. Add the lemon juice, stir and let it cook in low flame with the lid on for 20 minutes.
  9. Once done, switch off the gas. Open the lid and let it rest for 10 minutes and then gently fluff it up with a fork.
  10. Serve it with raita or any spicy Indian curry.

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2 Comments Add yours

  1. Deepshri says:

    Super easy and looks yum. 🙂

    Like

  2. Deepshri says:

    Super easy and looks yum. 🙂

    Like

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