Corn pulao is one of those comforting dishes that strikes the perfect balance between simplicity and taste. It’s light yet filling, mildly spiced but flavorful, and can be made in less than 30 minutes. Sweet corn adds a natural sweetness to the dish, while the whole spices and basmati rice bring in the warmth and aroma of a classic pulao. Whether you’re packing lunch, preparing a quick dinner, or looking for something wholesome that doesn’t take much effort, this corn pulao fits the bill. It also pairs beautifully with raita, pickle, or a simple curry on the side.
Step 1: Wash and soak the rice
Start by rinsing one cup of basmati rice under cold water until the water runs clear. This removes excess starch and helps keep the grains separate when cooked. After rinsing, soak the rice in enough water for 15 to 20 minutes. This step allows the rice to cook evenly and absorb flavors better. While the rice soaks, you can prepare the rest of the ingredients, saving time and making the process smoother.
Step 2: Sauté whole spices for aroma
In a heavy-bottomed pan or pressure cooker, heat one to two tablespoons of ghee or oil. Add one bay leaf, a small cinnamon stick, two cloves, two green cardamoms, and half a teaspoon of cumin seeds. Let them crackle and release their aroma. This step is key to building the flavor base of your pulao. Once fragrant, add one finely chopped onion and sauté until it turns golden. Add one teaspoon of ginger-garlic paste and cook for a minute to remove any raw smell.
Step 3: Add sweet corn and spices
Now add one cup of boiled sweet corn kernels to the pan. Sauté them with the onion mixture for 2 to 3 minutes. Season with salt to taste, ½ teaspoon turmeric powder, ½ teaspoon garam masala, and a pinch of red chili powder. Mix well so the spices coat the corn evenly. If you want to make it slightly spicier, you can add one chopped green chili or a few crushed black peppercorns. This step helps the corn absorb the flavors before the rice is added.
Step 4: Combine soaked rice and cook
Drain the soaked rice and add it to the pan with the corn-spice mix. Stir gently to mix everything without breaking the rice grains. Pour in 2 cups of water for every 1 cup of rice. Add a few drops of lemon juice for freshness and stir once more. If using a pressure cooker, close the lid and cook on medium flame for 1 whistle, then turn off the heat. Let the pressure release naturally. If using a pan, cover with a tight lid and simmer on low flame until all the water is absorbed and the rice is tender.
Step 5: Fluff and serve hot
Once the rice is fully cooked, let it rest for 5 minutes before opening the lid. Then gently fluff it with a fork to separate the grains. Add a handful of chopped coriander leaves for a burst of freshness. You can also sprinkle some fried onions or a few mint leaves for extra flavor if you like. Serve your corn pulao hot with cucumber raita, plain curd, pickle, or papad. It makes for a satisfying standalone meal or a tasty base for a more elaborate thali.
Corn pulao is an ideal one-pot meal that combines ease, speed, and delicious flavor in every spoonful. With a few basic ingredients and five easy steps, you can make this light yet hearty dish at home anytime. Its mild spices, fragrant rice, and juicy corn make it a favorite across age groups. Whether for weekday dinners or casual get-togethers, this dish always fits the mood. Once you try it, it’s sure to become a regular in your kitchen.