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5 from 1 vote

Corn pulao, sweet corn pulao

Corn pulao or sweet corn pulao is a simple one pot meal, packed with flavours. Step by step pictures post.
Prep Time10 mins
Cook Time30 mins
Course: Main Course
Cuisine: Indian
Servings: 4


  • Basmati rice - 2 cups
  • Sweet Corn - 1 cup Frozen
  • Green chilli - 2
  • Milk - ½ cup optional (use water otherwise)
  • Water - 2 cups
  • Mint leaves - 10
  • Coriander leaves - 2 tbsp
  • Salt - as needed

To grind

  • Garlic - 5
  • Ginger - 1 inch piece
  • Pepper - 1 tsp (black, whole)
  • Cinnamon - 1 inch piece
  • Cloves - 2
  • Cashew - 7

To temper

  • Oil + ghee - 3 tbsp
  • Biryani leave - 1
  • Cardamom - 2


  • I used frozen corn, if you are using the fresh sweet corn, first separate the kernels. Wash and keep aside.
  • Soak the rice for at least 10 mins.
  • Grind the items under ‘To grind’ table with little water to a smooth paste.
  • Heat a pressure cooker with oil + ghee and temper with biryani leaves and cardamom followed by slit chillies.
  • Add the ground paste and fry for 2 minutes in medium flame and let the raw smell go away.
  • In goes the corn and fry for another 2 minutes in medium flame.
  • Add little salt for the corn. Add the milk and water, bring to boil.
  • Add salt, mint leaves, coriander leaves and rice.
  • When it starts boiling again, mix well. Cook in high for 2 mins or until the rice is cooked ½ way.
  • Check for salt and reduce the flame to lowest possible and cook for 12-14 minutes.


  • You can add onions in the recipe, I wanted to make it simple so didnt add.
  • Milk gives a sweet richness, but you can replace it with coconut milk or water too.
  • If you cant reduce the flame to low in your stove, you can give two whistles in medium flame. Total liquid 3 cups for this recipe. .
  • If the flame is higher, then you may need more water. So experiment with your water ratio.