Rice preparation with the sweetness of corn and sharpness of caramelized onions is corn pulao. It is an easy rice recipe which does not call for many ingredients and is liked by all for its distinct taste. Of all the rice recipes, pulao recipes are my favorite. Rice recipes such as pulao or fried rice are comfort food as well as bachelors’ recipes. These are simple recipes and need no expertise. Pulao can be prepared in a pressure cooker as well as a rice cooker. My mom used to make pulao in a rice cooker, I don’t have one, so haven’t tried it. I do use a pressure cooker for my rice recipes. I shall soon post how to make pulao in a pressure cooker on the blog.
Rice: There is a variety of rice available in India. Special rice for khichadi recipes, for regular day to day rice recipes, for kheer recipes, for pulao recipes, for fried rice recipe and so on. The best rice for pulao recipe is the long grain basmati rice. Use the best basmati rice, your pulao will be as good as your rice. However, for a healthier take on the recipe, you can use brown rice.
Sweet Corn: Sweet corn benefits? Yes, it is a topic of debate. Many believe that there are no health benefits of sweet corn. However, as much as I have read, it is rich in vitamin C, high in carbs and has a decent amount of proteins. Corn is a controversial subject. I say so because another question about corn is “Is corn a vegetable?” The answer to this, as per my understanding, is that whole corn which is eaten on the ear of the corn is a vegetable. The corn kernel is a grain. And as per another understanding corn is also a fruit. The more I read, the more I was confused.
Ghee: For my pulao recipes I love ghee. Ghee gives a good aroma to the pulao.
Spices: As mentioned above the corn pulao recipe does not call for many ingredients. Also, I prepared this pulao recipe, especially for kids. Therefore I kept the whole spices minimal and used star anise and bay leaf only. Among the powdered spices, I have used turmeric powder. Turmeric powder should be added for its health benefits as well as for the nice color it gives to our pulao recipe.
Pulao recipes already on the blog are Matar pulao, Rajasthani Gatta Pulao, Tawa Pulao, etc. If we mention pulao recipes, we have to mention chutney recipes too. And if you are looking for more rice recipes you might like our collection of kheer recipes.
Make it for a weekday lunch and serve with green chutney and boondi raita.
1.This recipe serves 2-3 persons.
2.In a pan or kadai heat 2 tbsp of ghee. Add in 1 bay leaf (tej patta) and a star anise (chakra (phool). Cook for a minute on a low flame.
3.Add 2 sliced onions.
4.Cook on low flame, stirring occasionally, till brown.
5.Add in ½ cup of boiled sweet corn kernels, ½ tsp red chilli powder, ¼ tsp turmeric powder, and salt to taste. Mix everything well. I have used the frozen sweet corn. Do not thaw them. Just add in a microwave safe bowl along with 1 cup of water. Microwave on high power for 2 minutes. Or boil the sweet corn kernels on a gas stove in a pan. You can also use corn kernels from the ear of the corn or corn cob. Just pressure-cook the cob and take out the corn kernels.
6.Next add 1 cup of water.
7.Once it starts to simmer add ½ cup soaked basmati rice. Do not add any water in which the basmati rice was soaked.
8.Cover and cook on high flame till the water comes to a boil. Thereafter reduce the flame.
9.Cook till the water is absorbed. At this stage the rice will be slightly under-cooked.
10.Place a heavy skillet or pan under the pan. Cook on low flame till the rice is cooked. If you like your rice /pulao a big mushy or soft, sprinkle few drops of water. And if you like each rice grain separated, do not add any water. The rice will get cooked by the steam.
11.Check rice for doneness.
12.Switch off the flame and let it sit with the lid on for 15-20 minutes.
13.Use a fork to puff up the pulao.
14.Serve hot. Bon appétit!
PREP TIME 10 minutes + 30 minutes
COOK TIME 15-20 minutes
TOTAL TIME 30 minutes + 30 minutes passive time
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