I’m in vacation mode! Son has school holidays, the husband finally decided to take a few days off from work and that means watching movies in the theatre…shopping… eating out. So we are obviously spending fewer hours at home. And when we do, I’m whipping up quick lunches so we are ready for our next outing super quick! 😃

Corn pulao is a quick fix lunch. Can be made with fresh corn cobs or frozen sweet corn. Here I’m using the frozen sweet corn. If using fresh ones – pressure cook corn cons in salted water for 2-3 whistles. When it cools down, remove the kernels andb use them for pulao.

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Sharing Corn Pulao recipe below. Also, do check my other recipes for a variety of rice dishes:

1. Vegetable Biryani
2. Methi-Matar Pulao
3. Carrot Rice
4. Mint Pulao
5. Chana Pulao
6. Gujarati Masala Khichdi
7. Kashmiri Pulao
8. Bisi Bele Bath – Karnataka Special
9. Curd Rice

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Corn Pulao Recipe

Serves 3
1 Cup = 150 ml

INGREDIENTS:

• Long grain basmati rice – 1 cup
• Sweet corn – 1/2 cup
• Oil – 1 tsp
• Salt – 1 tsp
• Cumin seeds – 1/2 tsp
• Bay leaf – 1
• Cinnamon – 1/2 inch piece
• Cloves – 3
• Water – 1-1/2 cup (substitute with coconut extract)

Grind together:

• Green chilli – 1 or 2
• Mint leaves – 1/2 cup
• Coriander leaves – 1 cup
• Garlic – 3 cloves
• Ginger – 1/4 inch piece
• Cashew nuts – 5 (substitute with grated fresh coconut 2 tbsp)
• Garam masala powder – 1/4 tsp

INSTRUCTIONS:

1) In a small blender jar, grind to a fine paste all the ingredients mentioned in “grind together”.

2) Heat oil in a pressure cooker and add cumin seeds, bay leaf, cloves and cinnamon. Saute for 30 seconds.

3) Add ground paste.

4) Fry the ground paste for a couple of minutes till it turns aromatic.

5) Add the frozen corn.

6) Cook until the frozen corn thaws.

7) Add water and mix well.

8) Add salt and mix well.

9) Bring to a boil.

10) Add rice and gently mix.

11) Bring to a boil. Cover and cook for 2 whistles.

12) Turn off heat and allow the pressure to release naturally. Corn pulao is ready. Serve with your choice of raita.