Sweet Corn Pulao (Corn & Rice Pilaf)

Sweet Corn Pulao (Corn & Rice Pilaf)

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.

Enjoy this as a yummy side dish with any meal or use it as a main dish along with other side dishes like curry, pickles, raita etc.

Course Main Course, Side Dish

Cuisine Indian

Keyword corn pilaf rice, corn pulao

Prep Time 2

Cook Time 10

Total Time 12

Servings

Calories 453kcal

Author Recipe Garden

Ingredients

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 broken
½ teaspoon cumin seeds

US Customary - Metric

Instructions

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!

Notes

You can use frozen 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.

Nutrition