Saturday, November 28, 2009


It is so simple to prepare and very tasty too. Addition of whole kernel corn in this recipe makes it more flavorful and nutritious. You can either use fresh of frozen corn. Corn Pulao can be eaten with any hot curry or just yogurt for vegetarian version.

Using rice cooker is the best option but you can also cook them on stove top but once the water has evaporated, close the lid and continue cooking with lowest heat.


3 cups basmati rice soaked for 30 minutes then drain
3 and half cups water
1 can (14 oz) whole kernel corn drained
1 tbsp briyani spices
1 stick cinnamon
2 cloves
2 cardamoms
1 cup evaporated milk
1 tbsp ghee
1 tbsp cooking oil
1 big onion sliced
1 clove garlic minced
1 in ginger sliced very thin
coriander leaves
salt to taste
fried onion for garnish


Heat oil and ghee, add cardamom, clove and cinnamon, stir for few minutes.
Saute the onion, ginger, garlic and briyani spices until the onion turns slightly brown.
Add in  water, milk  and salt, bring to boil.
Now add rice, corn and coriander leaves, cover pot and let it cook.
Garnish with fried onion at the time of serving.


Rebecca Jean said...

Your dishes always introduce me to something new. I'm grateful you participate in my weekly carnival because of it.

This week I will be learning about briyani spices and ghee.

Thanks for the education and thanks for linking to Midnight Maniac Meatless Mondays.

♥ Rebecca Jean
Midnight Maniac

Treat and Trick said...

Rebecca Jean...Thanks for hosting, glad to be part of your weekly party...

tinyskillet said...

Love this dish, I think it so unique! Thanks for linking it to Tailgating Time!

Treat and Trick said...

Lyndsey...Thanks for hosting, glad you like this dish...