Sweet Corn & Mint Pulao Recipe – Easy Indian Rice Dish

Last Updated on 4 months by Neha Deshmukh

Sweet Corn & Mint Pulao Recipe – Easy Indian Rice Dish

Hey everyone! If you’re looking for a super flavorful, comforting, and surprisingly easy Indian rice dish, you’ve come to the right place. This Sweet Corn & Mint Pulao is a regular in my kitchen – it’s quick enough for a weeknight meal, but special enough to impress guests. I first made this when I was craving something light and fragrant, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This pulao is a delightful blend of sweet corn, refreshing mint, and aromatic spices. It’s a one-pot wonder, meaning fewer dishes to wash (always a win!). Plus, it’s easily adaptable to your taste – want it spicier? Go for it! Prefer a vegan version? No problem. It’s a truly versatile dish that’s perfect for any occasion.

Ingredients

Here’s what you’ll need to make this delicious Sweet Corn & Mint Pulao:

• 1 cup basmati rice
• ¾ cup fresh sweet corn kernels (about 1 medium ear of corn)
• 1 medium onion, chopped roughly
• 10 mint leaves
• 1 ¾ cups water
• ¼ teaspoon pepper powder
• ¼ teaspoon garam masala powder (optional)
• Salt to taste
• 2 tablespoons oil
• 1 tablespoon ghee
• 1 inch cinnamon stick
• 2 cloves
• 1 cardamom pod
• 1 green chilli, slit
• 1 bay leaf
• 1 tablespoon ginger garlic paste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Basmati Rice: Choosing the Right Grain

Basmati rice is key here. Look for aged basmati – it’s longer, fluffier, and has a beautiful aroma. I usually use about 200g of basmati rice for 1 cup.

Sweet Corn: Fresh vs. Frozen

Fresh sweet corn is amazing when in season! But frozen corn works perfectly well too – just make sure to thaw it before using. About 150g of frozen corn is equivalent to ¾ cup.

Ghee vs. Oil: Understanding the Flavor Difference

Ghee (clarified butter) adds a wonderful richness and aroma to the pulao. But if you don’t have ghee, oil works just fine. I like to use a neutral oil like sunflower or vegetable oil.

Spice Blend: The Importance of Garam Masala

Garam masala is a blend of warming spices that adds depth and complexity. It’s optional, but I highly recommend it! You can find pre-made garam masala at most grocery stores, or make your own for a truly authentic flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the basmati rice thoroughly under cold water until the water runs clear. This removes excess starch and helps the pulao stay fluffy. Then, soak it in water for 15-20 minutes. This step is important! Drain the rice and set it aside.
2. Now, heat the oil and ghee in a pressure cooker over medium heat. Add the cinnamon stick, cloves, cardamom pod, green chilli, and bay leaf. Sauté for about 30 seconds, until you can smell those lovely spices blooming.
3. Add the chopped onion and salt. Cook until the onions turn golden brown – this takes about 5-7 minutes. Patience is key here; nicely browned onions are the foundation of flavor.
4. Stir in the mint leaves, sweet corn kernels, pepper powder, and garam masala (if using). Sauté for another 2 minutes, letting the flavors meld together.
5. Add the drained basmati rice and gently mix it with the spices. Be careful not to break the rice grains! You want each grain coated in that fragrant mixture.
6. Pour in the water and stir well. Close the pressure cooker lid and cook on medium heat for 3 whistles.
7. Once the whistles sound, turn off the heat and let the pressure release naturally. This is important – don’t force it! Once the pressure is released, fluff the pulao gently with a fork before serving.

Expert Tips

Want to take your pulao to the next level? Here are a few of my go-to tips:

Achieving Fluffy Pulao: Rice to Water Ratio

The rice-to-water ratio is crucial. I find 1 cup rice to 1 ¾ cups water works perfectly.

Blooming the Spices: Maximizing Flavor

Sautéing the whole spices in hot oil or ghee releases their essential oils, creating a more intense flavor. Don’t skip this step!

Preventing Sticking: Tips for Pressure Cooker Pulao

A little ghee at the bottom of the pressure cooker helps prevent the rice from sticking. You can also add a teaspoon of lemon juice to the water.

The Role of Ghee: Enhancing Aroma and Taste

Ghee isn’t just about flavor; it also adds a beautiful sheen and texture to the pulao.

Variations

Let’s get creative!

• Vegan Sweet Corn & Mint Pulao: Simply substitute the ghee with oil.
• Gluten-Free Sweet Corn & Mint Pulao: This recipe is naturally gluten-free!
• Spice Level Adjustment: Add more green chillies or a pinch of red chilli powder for a spicier kick. For a milder flavor, remove the green chilli altogether.
• Festival Adaptations: For special occasions, garnish with fried onions, chopped coriander, and a squeeze of lemon juice.

My friend, Priya, loves adding a handful of chopped cashews for extra crunch. It’s delicious!

Serving Suggestions

This Sweet Corn & Mint Pulao pairs beautifully with:

• Raita (yogurt dip)
• Dal (lentil soup)
• Vegetable curry
• Papadums (Indian crispy wafers)

Storage Instructions

Leftover pulao can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to prevent it from drying out.

FAQs

Let’s answer some common questions:

What type of rice is best for pulao?

Basmati rice is the best choice for pulao. Its long grains and delicate flavor make it perfect for this dish.

Can I make this pulao without a pressure cooker?

Yes! You can cook it in a pot on the stovetop. Bring the water to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through.

How can I adjust the sweetness of the corn in this recipe?

If you prefer a less sweet pulao, use frozen corn, which tends to be less sweet than fresh.

What is the best way to store leftover pulao?

Store leftover pulao in an airtight container in the refrigerator for up to 3 days.

Can I add vegetables other than sweet corn to this pulao?

Absolutely! Peas, carrots, and beans would all be delicious additions.

Enjoy making this Sweet Corn & Mint Pulao! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know how it turns out in the comments below!