Sweet corn pulao is a flavorful and comforting one-pot rice dish that comes together quickly with minimal ingredients. This easy-to-make recipe features tender basmati rice cooked with sweet corn kernels, which add a delightful natural sweetness and juicy bite. To enhance the dish both visually and nutritionally, I’ve also added a handful of green peas.
Their vibrant green color pops beautifully against the golden-yellow corn, making the pulao look as appealing as it tastes. With mild spices and aromatic ingredients, this pulao offers a gentle yet satisfying flavor profile that’s perfect for both kids and adults. It makes for a light lunch or a wholesome weeknight dinner when paired with raita or a simple salad.
❤️ You’ll Love This Corn Pulao Recipe
Taste & Flavor:
- This pulao boasts a gentle aroma and subtle, comforting flavors.
- For those who prefer a spicy kick, simply add extra green chilies to dial up the heat.
- Each spoonful delivers a delightful touch of natural sweetness, thanks to the tender and juicy sweet corn kernels.
This flavorful corn pulao is a wonderful lunch box option for both kids and adults. The mild yet aromatic flavors of the rice paired with sweet bursts of corn make it a satisfying meal on its own. For a complete and well-balanced lunch, consider packing a small container of cooling yogurt or your favorite raita on the side—options like cucumber raita, boondi raita, or onion-tomato raita They offer a delightful contrast to the warm, spiced pulao, bringing a burst of freshness that perfectly balances the dish.
- Great for Meal Prep & Gatherings: Planning to feed a crowd? This corn pulao recipe is easily scalable. This recipe scales beautifully—whether you double or triple the ingredients, the flavor and texture remain consistently delicious. Ideal for potlucks, festive gatherings, picnics, or relaxed family dinners. Just prep the rice and vegetables in advance, and your delicious one-pot meal comes together in no time.
- Instant Pot Friendly: Pressed for time? You’ll be happy to hear that this corn pulao can be effortlessly prepared in the Instant Pot, making the cooking process faster and completely hassle-free. I’ve included the step-by-step Instant Pot instructions in the recipe card below, so you can choose whichever method suits your routine best.
- Diet-Friendly: This dish checks a lot of boxes for those with dietary restrictions. It’s naturally vegan, as there are no dairy or animal-based ingredients used. Plus, it’s completely gluten-free, making it a safe and delicious option for those with gluten intolerance or sensitivity. For added protein, you can throw in a handful of cooked chickpeas or tofu cubes.
🧾 Ingredient Notes
- Basmati Rice: This fragrant, long-grain variety is ideal for pulao, offering a light, fluffy texture where each grain remains distinct. Its subtle aroma and elegant length add a touch of sophistication, making the pulao not just delicious but also visually appealing.
- Sweet Corn: I opted for American sweet corn because of its tender, juicy kernels and inherent sweetness. This not only adds a delightful burst of flavor but also complements and mellows the warm spices used in the pulao, creating a well-rounded and harmonious taste. However, if you prefer a more traditional taste or want to use locally available ingredients, desi corn (bhutta) is a wonderful alternative. It brings a more robust and earthy flavor to the dish.
- Green Peas (Optional): While not essential, I love including green peas for both flavor and visual appeal. The vibrant green pops beautifully against the golden corn and white rice .Moreover, their mild sweetness complements the natural flavor of sweet corn, creating a well-balanced and delicious harmony in every bite.
- Whole Spices: Tempering whole spices in hot oil at the beginning is key to unlocking their full potential. Spices like cumin, bay leaf, cloves, or cinnamon release their essential oils when added to hot—not just warm—oil, infusing the pulao with a deep, aromatic flavor base.
- Ginger, Garlic & Green Chili: For the freshest flavor, I crush ginger and garlic together just before cooking and finely chop the green chilies. If you’re pressed for time, feel free to pound all three together into a coarse paste. This mix brings a lovely heat and depth that complements the sweetness of the corn and peas.
- Garam Masala: Instead of using garam masala, you can switch things up with a store-bought pulao masala or biryani masala blend. Each option adds its own unique twist—feel free to experiment based on your preference for mild or bold flavors.
- Kasoori Methi (Dried Fenugreek Leaves): For maximum flavor, always crush kasoori methi between your palms before adding it to the dish. This simple step releases its aroma and enhances the savory notes in your pulao. A small pinch goes a long way in elevating the dish with a subtle, herbaceous bitterness.
👩🍳 How To Make Corn Pulao? (Pics)
1) Put the basmati rice into a fine mesh sieve and rinse well under cold running water until the water turns clear—this step helps eliminate the extra starch that can cause stickiness. After rinsing, transfer the rice to a bowl and soak it in sufficient water for 15 to 20 minutes to allow the grains to soften and expand slightly before cooking.
2) Once soaked, drain the rice completely and discard the soaking water. Set the rice aside for later use.
3) In a deep pan or heavy-bottomed saucepan, heat oil over medium flame. When the oil is hot, add the whole spices – cloves, cinnamon stick, green and black cardamoms, a small piece of mace, and a bay leaf. Let them sizzle for 40 to 60 seconds, releasing their rich aroma into the oil.
4) Stir in finely sliced onions along with a pinch of salt to speed up the softening process. Sauté until the onions become soft, translucent, and just start to turn pale pink.
5) Add the ginger-garlic paste and chopped green chili. Stir well to combine
6) Sauté the mixture for roughly a minute, or until the pungent aroma of raw ginger and garlic fades away, leaving behind a rich and inviting fragrance.
7) Stir in the vibrant green peas and juicy sweet corn kernels, letting them mingle with the spices for a burst of color and natural sweetness. Stir everything together and let it cook for a minute so the vegetables absorb the base flavors.
8) Sprinkle in the remaining salt, a dash of garam masala, and some crushed kasoori methi (dried fenugreek leaves). Mix well to distribute the spices evenly.
9) Next, gently add the soaked and well-drained basmati rice into the pan. Stir carefully to coat each grain with the fragrant masala, allowing it to absorb all the flavors before adding water.
10) Lightly toss the rice and let it sauté for a minute, allowing each grain to absorb the rich flavors of the spices and fragrant aromatics.
11) Pour in the measured water, increase the heat to high, and bring it to a vigorous boil.
12) Once the water is boiling, cover the pan with a tight-fitting lid, reduce the heat to the lowest setting, and allow it to cook undisturbed for 17 to 18 minutes. This resting time allows the flavors to settle and the rice to finish steaming gently in its own warmth. This resting period helps the rice finish cooking and prevents it from becoming mushy.
13) After the resting time, gently remove the lid.
14) Use a fork to carefully fluff up the pulao, separating the grains without breaking them. Serve hot and enjoy!
💭 Expert Tips For Corn Pulao Recipe
- Soaking the rice is a key step that helps achieve a light, fluffy texture. Skipping this process can lead to uneven cooking, so I always make sure to soak the rice before using it.
- Once the sweet corn pulao is cooked, let it rest for about 10 minutes with the lid on. This resting time allows the steam to settle and the rice grains to firm up, making it easier to fluff without breaking them. If you skip this, the hot, delicate grains may turn mushy when stirred too soon.
- As the pulao simmers gently under the lid, resist the urge to lift it or stir—the steam trapped inside is essential for perfectly cooked, fluffy rice. Lifting the lid releases trapped steam and disrupts the cooking process, which can result in unevenly cooked rice. Patience during this stage pays off with perfectly cooked pulao.
Notes
Soaking the Rice
Never overlook the value of soaking rice before cooking—it’s a simple step that makes a big difference in achieving perfectly fluffy and evenly cooked grains. This simple step plays a key role in achieving soft, fluffy, and perfectly cooked grains. Soaking helps the rice absorb some water in advance, which reduces cooking time and ensures even cooking throughout. It also allows the grains to expand properly, leading to long, separate strands of rice in your pulao. Skipping this step can result in unevenly cooked rice with a firmer bite.
Resting the Cooked Pulao
Once your corn pulao is fully cooked, it’s crucial to let it rest for at least 10 minutes with the lid on. This resting time lets the remaining steam gradually complete the cooking process, allowing the rice grains to set and hold their shape without turning mushy. At this stage, the rice is very delicate and can break or become mushy if disturbed too soon. By allowing it to rest, the grains settle and become easier to fluff up without clumping together. This results in a beautifully textured pulao where each grain stands apart, retaining its shape and absorbing all the flavors perfectly.