Prepare time: 15 mins
Cook: 20 mins
Serves: 2 Persons


  • 1/2 cup Long Grained rice (basmati rice)
  • 3/4 cup Sweet Corn Kernels (fresh or frozen)
  • 1 small piece of Bay Leaf (optional)
  • 2 small pieces of Cinnamon Stick
  • 2 Cloves
  • 1 large Onion, thinly sliced
  • 1½ teaspoons Ginger-Garlic (crushed)
  • 1 Green Chili, sliced
  • 1/4 teaspoon Garam Masala Powder
  • 1/2 teaspoon Coriander Powder
  • 1¼ cups Water
  • Salt
  • 1/2 tablespoon Butter or Ghee
  • 1/2 tablespoon Oil
  • 2 tablespoons  finely chopped Coriander Leaves, for garnishing

Directions For Making Corn Rice

  1. Wash rice and soak them in water for 15-minutes. If possible, soak them for 30 minutes.
  2. Heat butter and oil in a pan (with lid) over medium flame. Add bay leaf, cinnamon stick and cloves and allow cloves to crackle. Add sliced onion and sauté until it turns transparent. Add crushed ginger-garlic and green chilli and sauté until garlic turns light brown (about 30-45 seconds).
  3. Add sweet corn kernels and sauté for a minute. Add garam masala powder, coriander powder and mix well.
  4. Drain the excess water from soaked rice and add it.
  5. Sauté them for 1-2 minutes over medium flame.
  6. Add salt and 1¼ cup water and bring it to a boil over medium flame.
  7. When it starts boiling, reduce flame to low and cover the pan with a lid. Cook covered for 10-minutes. Don’t open the lid in between.
  8. Turn off the flame and let it stand for 8-10 minutes. Now, open the lid and fluff the rice with a fork to separate the rice grains.
  9. Transfer prepared sweet corn pulao into a serving bowl and garnish with coriander leaves.

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