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Blogging Marathon# 27: Week 4/ Day 3

Theme: Miscellaneous – Cooking Rice on Stove top

Dish: Corn Pulao/ Pilaf

I made this one pot Corn Pulao for my lunch today. Rice is cooked along with the veggies. There was a time when I tried to cook rice using the open pot method, it would either end up uncooked or burnt at the bottom. I have gotten better over time and now I make decent rice dishes without using the pressure cooker.

This corn rice has both corn kernels and baby corn. It is lightly spiced, so I served it with some tomato raita. It makes for a filling and delicious weeknight meal. Add some paneer or soy chunks or other protein to make this a complete meal. This is another recipe adapted from the Telugu cooking show I have been talking about a lot in my previous posts.

I used frozen corn which is already cooked, but if you are using fresh corn and it is a little tough then boil it first before adding it to rice. Also for the baby corn, I used the ones from the can, if you are using fresh then boil them as well.

Print Recipe
Corn Pulao Yum
Corn Pulao
Course main course
Cuisine north indian
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
serving
Ingredients
  • 1 cup Basmati Rice
  • 1 Onion - medium, finely chopped
  • 1 cup Corn Kernels (thawed if frozen)
  • 1 cup Baby corn - cut into 1" pieces
  • 2 - 3 chilies Green
  • 2 tbsp Cashews
  • 1 tsp Ginger garlic + paste
  • 1 cup Mint leaves - chopped
  • 1 cup Cilantro - chopped
  • 2 Bay leaves
  • 3 Cloves
  • 1 Cinnamon " stick
  • 3 pods Cardamom
  • to taste Salt
Course main course
Cuisine north indian
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
serving
Ingredients
  • 1 cup Basmati Rice
  • 1 Onion - medium, finely chopped
  • 1 cup Corn Kernels (thawed if frozen)
  • 1 cup Baby corn - cut into 1" pieces
  • 2 - 3 chilies Green
  • 2 tbsp Cashews
  • 1 tsp Ginger garlic + paste
  • 1 cup Mint leaves - chopped
  • 1 cup Cilantro - chopped
  • 2 Bay leaves
  • 3 Cloves
  • 1 Cinnamon " stick
  • 3 pods Cardamom
  • to taste Salt
Corn Pulao
Instructions
  1. Bring 2 cups of water to a boil and keep it hot until ready to use.
  2. Heat 1tbsp of oil; add bay leaves, cloves, cardamom and cinnamon stick. Cook until they start to smell fragrant, about 1 minute.
  3. Next add the chopped onions and green chilies. Cook until onions turn translucent.
  4. Add cashews and cook for a minute.
  5. Then add gingerΒ + garlic paste, cook for another minute. Next add the corn kernels and baby corn. Saute for 3-4 minutes.
  6. Time to add the herbs and salt. Mix well and cook until they start to wilt a little bit.
  7. Drain the rice and add to the pan. Mix gently to coat with the veggie & herb mixture. Now add the hot water, mix well and cook covered on medium-low flame until all the water is absorbed and the rice is cooked through, about 10-12 minutes. Resist the temptation to open the lid before 10 minutes.
  8. Gently fluff the rice and serve hot with your favorite side dish. I served with some onion-tomato raita.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 27.

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14 thoughts on “Corn Pulao”

  1. Yet to try cooking rice on open pot, still clinging on to the pressure cooker πŸ˜€ ..the rice looks perfectly done and I agree that it’s a talent!

  2. i prefer to make my pulaos in the open pot. will try them in the pressure cooker soon ( i hope) πŸ˜€ Love your pulao. I want to dig in.

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