Fragrant, comforting, and easy to serve as a complete meal, Corn Pulao Recipe | Sweet Corn Pulao Rice is a vegetarian Indian pulao made with oil, bay leaf, and cumin in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes
  • Yield: 3 Servings
  • Category: pulao
  • Cuisine: Indian

Ingredients

  • 2 tbsp oil
  • 2 bay leaf
  • 1 tsp cumin
  • 1 black cardamom
  • 1 inch cinnamon
  • 3 cardamom
  • 1 javetri
  • 7 cloves
  • 5 cloves garlic (sliced)
  • 4 chilli (slit)
  • 1 onion (sliced)
  • 1 tsp ginger paste
  • ½ capscium (chopped)
  • 1½ cup sweet corn
  • ½ tsp garam masala
  • 1 tsp salt
  • 2 cup water
  • 1 cup basmati rice (soaked)
  • 2 tsp lemon juice
  • 2 tbsp coriander (chopped)

Method

  1. Firstly, in a large kadai heat 2 tbsp oil. add 2 bay leaf, 1 tsp cumin, 1 black cardamom, 1 inch cinnamon, 3 cardamom, 1 javetri, 7 cloves, and saute until the spices turn aromatic.
  2. Add 5 cloves garlic, 4 chilli and saute slightly.
  3. Also add 1 onion, 1 tsp ginger paste and saute until the onion shrinks slightly.
  4. Further add ½ capsicum, 1½ cup sweet corn, ½ tsp garam masala, and 1 tsp salt.
  5. Saute for a minute or until the corn turns aromatic.
  6. Pour in 2 cup water and get to a boil.
  7. Once the water comes to a boil, add 1 cup basmati rice, and 2 tsp lemon juice and mix well.
  8. Cover and simmer for 20 minutes, or until the rice is cooked well.
  9. Finally, garnish with 2 tbsp coriander, and Corn Pulao Recipe is ready to enjoy.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.