Corn Pulao

Corn Pulao is a delightful and aromatic rice dish that celebrates the sweet and tender flavors of corn kernels. This recipe combines the goodness of corn with fragrant spices and Basmati rice to create a flavorful and satisfying meal.

	Prep Time 15	Cook Time 20	Total Time 35
	Cuisine Indian	Course Main Course	Diet Vegetarian

Ingredients

For Soaking Rice

• 1 cup Basmati rice

• 1 1/2 cups water

Veggies And Herbs

• 1 cup fresh or frozen corn kernels

• 1 onion, finely chopped

• 2 tablespoons ghee or vegetable oil

• 1-inch piece of cinnamon stick

• 2-3 green cardamom pods

• 4-5 cloves

• 1 bay leaf

• 1/2 teaspoon cumin seeds

• 1/2 teaspoon ginger-garlic paste

• 1/2 teaspoon turmeric powder

• 1/2 teaspoon red chili powder (adjust to your spice preference)

• 1/2 teaspoon garam masala

• Salt to taste

• Fresh coriander leaves for garnish (optional)

Instructions

Soaking Rice

• Begin by rinsing the Basmati rice under cold water until the water runs clear. Drain well and set aside.

Cooking Rice

• In a heavy-bottomed pan or rice cooker, heat the ghee or vegetable oil over medium heat.

• Add the cumin seeds, cinnamon stick, green cardamom pods, cloves, and bay leaf. Sauté for about 1-2 minutes until the spices release their aroma.

• Add the finely chopped onion and sauté until it becomes translucent, about 3-4 minutes

Dum Cooking

• Bring the mixture to a boil, then reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 15-18 minutes, or until the rice is cooked and the water is absorbed.

• Once the rice is done, remove it from heat and let it sit, covered, for a few minutes to allow the flavors to meld and the rice to steam.

• Fluff the Corn Pulao with a fork and garnish with fresh coriander leaves if desired.