Sweet corn pulao recipe using leftover cooked white rice and frozen corn kernels
This easy and yummy sweet corn pulao is made using frozen corn kernels, but you can use fresh corn as well. I used leftover cooked ponni rice,but you can use any cooked white rice as you like.
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
- 1.5 cups frozen corn
- 3 cups cooked white rice
- salt as needed
- 1 stick butter
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 2 green chilies optional
whole spices used
- 2 bay leaves
- 2 cinnamon sticks
- 1 star anise
- 2 cloves
- 4 dry red chilies
- 1/2 teaspoon cumin seeds
Heat the butter in a pan and as the butter is melted, add the whole spices and lightly fry.
Add the green chilies, onion powder and garlic powder, saute for few more seconds.
Add the corn and enough salt, mix well and stir fry for about 3 to 4 minutes or until the corn is cooked and soft.
Add the cooked rice and enough salt, stir, saute for about a minute and cook the contents for another 2 minutes in low heat. Serve the easy and delicious corn pulao using leftover cooked rice as it is or with any sides as you like!
You can use froze corn (like I used here) or fresh corn in the recipe to make easy, quick and delicious pulao. Also feel free to use your favorite white rice for the recipe or whatever cooked white rice that you have.
However the cooked white rice that you use use shouldn't be soft and mushy (as you would need for khichdi or sushi) but rather it should be cooked just enough and the grains should be separate for the best results.
If you do not want to use short grain rice, the best rice I recommend for pulao is long grain white basmati rice which will go great in pulao, biryani etc.
Calories: 453kcal | Carbohydrates: 56g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 60mg | Sodium: 287mg | Potassium: 387mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1135IU | Vitamin C: 72mg | Calcium: 46mg | Iron: 1.5mg