Ingredients:
- 1 cup Basmati rice
- 1 cup Sweet Corn (fresh or frozen)
- 1 medium Onion, finely chopped
- 1 small piece Ginger
- 5–6 Garlic cloves
- ½ cup Coriander leaves, finely chopped
- 2 Tbsp Desi Ghee (clarified butter)
- 1 Bay leaf
- 4–5 Cloves
- 1 small piece Cinnamon
- 1 tsp Cumin seeds
- ½ tsp Black pepper powder
- Salt – to taste
2 cups Water
Instructions:
- Wash and soak basmati rice in water for 20–25 minutes.
- Heat 2 tbsp ghee in a pressure cooker. Add bay leaf, cloves, cinnamon, and cumin seeds. Fry until they release aroma.
- Lower the heat and add black pepper powder, finely chopped ginger and garlic. You may also use ginger garlic paste.
- Add chopped onion and sauté till it turns golden.
- Now add sweet corn and sauté for 2–3 minutes.
- Drain and add the soaked rice. Gently mix everything together.
- Add 2 cups of water and salt to taste.
- Close the lid of the cooker. Cook on medium heat for 2 whistles.
- Let the pressure release naturally. Open the lid and fluff the rice gently.
- Garnish with fresh coriander and serve hot with raita or curry.
Nutritional Information (General):
- Calories: 210 kcal
- Carbohydrates: 35g
- Protein: 4g
- Fat: 6g
- Fiber: 2g
- Iron: 5%
- Calcium: 3%
Cooking Tips & Variations:
- Use frozen sweet corn if fresh is not available — just thaw it before use.
- For extra flavor, add a few mint leaves or green chilies while sautéing.
- You can replace ghee with oil for a vegan version.
- Add vegetables like peas or carrots for a veggie-loaded version.
Common Mistakes & Fixes:
- Mistake: Rice turns mushy.
Fix: Use the right rice-to-water ratio and avoid overcooking. - Mistake: Bland taste.
Fix: Don’t skip whole spices – they enhance aroma and flavor. - Mistake: Burnt bottom.
Fix: Cook on medium flame and ensure enough water is added.
Chef’s Tips & Tricks:
- Soaking rice before cooking helps it cook faster and keeps grains separate.
- Always use basmati rice for best results — it gives a nice texture and aroma.
- Frying spices well in ghee releases their natural oils and flavors.
Brand Suggestions:
- Basmati Rice: Tilda or East End (available at Tesco, Asda, Sainsbury’s)
- Ghee: KTC or East End
- Spices: TRS or Natco brand
- Sweet Corn: Green Giant (frozen or canned – found in most UK supermarkets)
Equipment & Tools:
- Pressure cooker or deep pot with lid
- Chopping board and knife
- Mixing spoon
- Strainer
- Bowl for soaking rice
Pairing Suggestions:
- Serve Corn Pulao with cucumber raita, onion-tomato salad, or plain curd.
- Pair with dal tadka or paneer curry for a complete Indian meal.
- Goes well with papad and pickle on the side.
Allergen Information:
- Dairy: Contains ghee – substitute with oil for a dairy-free version.
- Gluten-Free: Naturally gluten-free.
- Nut-Free: No nuts used.
Recipe Instructions Step by Step:
Step 1: Soak the Rice
Wash and soak 1 cup basmati rice in water for 20–25 minutes.
Step 2: Fry the Spices
Heat 2 tbsp ghee in a pressure cooker. Add bay leaf, cinnamon, cloves, and cumin seeds. Sauté till aromatic.
Step 3: Add Aromatics
Add pepper powder, finely chopped ginger and garlic (or paste). Sauté briefly.
Step 4: Add Onions & Corn
Add finely chopped onion and cook till golden brown. Then add sweet corn and sauté for 2–3 minutes.
Step 5: Add Rice
Drain and add the soaked rice. Mix gently without breaking the grains.
Step 6: Add Water & Cook
Pour in 2 cups water and salt to taste. Close the lid and cook for 2 whistles on medium flame.
Step 7: Fluff & Serve
Once pressure releases, fluff the rice with a fork or spoon. Garnish with coriander and serve hot.