Corn Pulao

Corn Pulao is a delightful and aromatic rice dish that celebrates the sweet and tender flavors of corn kernels. This recipe combines the goodness of corn with fragrant spices and Basmati rice to create a flavorful and satisfying meal.

Prep Time
Cook Time
Total Time
Main Course


For Soaking Rice

  • 1 cup Basmati rice

  • 1 1/2 cups water

Veggies And Herbs

  • 1 cup fresh or frozen corn kernels

  • 1 onion, finely chopped

  • 2 tablespoons ghee or vegetable oil

  • 1-inch piece of cinnamon stick

  • 2-3 green cardamom pods

  • 4-5 cloves

  • 1 bay leaf

  • 1/2 teaspoon cumin seeds

  • 1/2 teaspoon ginger-garlic paste

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon red chili powder (adjust to your spice preference)

  • 1/2 teaspoon garam masala

  • Salt to taste

  • Fresh coriander leaves for garnish (optional)


Soaking Rice

  • Begin by rinsing the Basmati rice under cold water until the water runs clear. Drain well and set aside.

Cooking Rice

  • In a heavy-bottomed pan or rice cooker, heat the ghee or vegetable oil over medium heat.

  • Add the cumin seeds, cinnamon stick, green cardamom pods, cloves, and bay leaf. Sauté for about 1-2 minutes until the spices release their aroma.

  • Add the finely chopped onion and sauté until it becomes translucent, about 3-4 minutes

Dum Cooking

  • Bring the mixture to a boil, then reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 15-18 minutes, or until the rice is cooked and the water is absorbed.

  • Once the rice is done, remove it from heat and let it sit, covered, for a few minutes to allow the flavors to meld and the rice to steam.

  • Fluff the Corn Pulao with a fork and garnish with fresh coriander leaves if desired.

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