Corn pulao is a delicious variation of the classic Indian vegetable pulao, with the sweetness of corn balanced by the warmth of spices. In this recipe, basmati rice is infused with cumin, turmeric, and garam masala, while onions, tomatoes, and green chilies build layers of flavor.
The use of sweet corn makes this pulao slightly sweet and crunchy, creating a nice contrast to the spice mix. It’s a versatile dish — perfect for lunch, dinner, or even in lunchboxes, as it stays flavorful when reheated. The recipe is made in a single pot, making it ideal for busy days.
Serve it with cucumber raita for a cooling effect, along with papad and pickle for a traditional Indian meal experience. You can also add other vegetables like carrots, beans, or peas for extra color and nutrition.
Prep the Rice
- Rinse basmati rice under running water until the water runs clear.
- Soak for 30 minutes, then drain and set aside.
Build the Flavor Base
Heat oil in a heavy-bottomed pot or deep pan over medium heat.
Add cumin seeds and let them crackle for 3–4 seconds.
Add chopped onion and garlic, sauté for 3–4 minutes until onions turn soft and golden
Add Veggies & Spices
Stir in tomatoes, green chilies, and ginger; cook for 2 minutes until tomatoes soften.
Add sweet corn and stir well.
Sprinkle garam masala, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Cook for 1 minute to release the aroma of the spices.
Cook the Rice
Add soaked and drained rice to the pot; stir gently to coat with the spice mixture.
Pour in 2 cups of water.
Cover with a lid, reduce heat to low, and cook for 20–25 minutes until rice is done and water is absorbed.
Rest & Serve
Turn off heat and let the pulao rest for 5 minutes
Fluff gently with a fork
Garnish with fresh coriander leaves and serve hot.
Tips and Tricks
- For extra aroma — Add 1–2 cloves, a bay leaf, or a small cinnamon stick with cumin seeds.
- Don’t over-stir — This keeps the rice grains separate and fluffy.
- Using frozen corn — No need to thaw; just rinse briefly under water before adding.
- Make it richer — Stir in 1 tbsp ghee before serving for a buttery flavor.
- Add protein — Toss in paneer cubes or boiled chickpeas for a more filling meal.
Frequently Asked Questions
Yes. For a stovetop pressure cooker, cook for 1 whistle on low heat. In an Instant Pot, cook on high pressure for 5 minutes, then do a quick release.
Soaking helps the rice cook evenly and stay fluffy, but you can skip it and adjust cooking time slightly.
Reduce green chilies and red chili powder, or use Kashmiri chili powder for color without too much heat.
Yes. Reheat in a microwave or on the stovetop with a splash of water to restore moisture.
