Sweet Corn & Cashew Pulao Recipe – Easy Indian Rice Dish

Last Updated on 4 months by Neha Deshmukh

Sweet Corn & Cashew Pulao Recipe – Easy Indian Rice Dish

Hey everyone! If you’re looking for a comforting, flavorful rice dish that’s surprisingly easy to make, you’ve come to the right place. This Sweet Corn & Cashew Pulao is a family favorite in my home, and I’m so excited to share it with you. It’s perfect for a quick weeknight dinner or a festive occasion – honestly, it’s just good food.

Why You’ll Love This Recipe

This pulao is a delightful blend of sweet corn, crunchy cashews, and aromatic spices. It’s a one-pot wonder, meaning fewer dishes to wash (always a win!). Plus, it’s incredibly versatile – you can easily adjust the spice level or swap in different veggies to suit your taste. It’s a guaranteed crowd-pleaser, and I think you’ll find yourself making it again and again.

Ingredients

Here’s what you’ll need to create this delicious pulao:

• 2 cups Basmati rice
• 1 cup Sweet Corn (kernels)
• 2 Green chillies
• 0.5 cup Milk
• 2 cups Water
• 10 Mint leaves
• 2 tbsp Coriander leaves (chopped)
• 5 Garlic cloves
• 1 inch piece Ginger
• 1 tsp Pepper
• 1 inch piece Cinnamon
• 2 Cloves
• 7 Cashews
• 3 tbsp Oil + ghee (a mix is best!)
• 1 Biryani leaf
• 2 Cardamom pods

Ingredient Notes

Let’s talk about a few key ingredients to make sure your pulao turns out perfectly:

Basmati Rice: Choosing the Right Grain

Basmati rice is the star here! Look for long-grain basmati – it stays fluffy and separate. I prefer aged basmati, as it has a more pronounced aroma. About 200g of uncooked rice is roughly equivalent to 2 cups.

Sweet Corn: Fresh vs. Frozen

Fresh sweet corn is amazing when in season, but frozen corn works beautifully too! If using fresh, remove the kernels and give them a quick wash. One cup of kernels is about 150g.

Spices: The Aromatic Blend of Cinnamon & Cloves

The combination of cinnamon and cloves gives this pulao its signature fragrance. Don’t skimp on these! A little goes a long way. You can use whole spices or ground, but whole spices release more flavor.

Cashews: Roasting for Enhanced Flavor

Roasting the cashews before adding them to the pulao really brings out their nutty flavor. You can dry roast them in a pan for a few minutes until lightly golden. About 35g of cashews is a good amount.

Biryani Leaf & Cardamom: Regional Significance

Biryani leaf (tej patta) and cardamom are staples in Indian cooking, adding a unique depth of flavor. They’re often used in biryanis and pulaos, and their aroma is just heavenly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the basmati rice in water for about 20 minutes. This helps it cook up fluffy.
2. While the rice is soaking, let’s make the spice paste. Grind the garlic, ginger, pepper, cinnamon, cloves, and cashews into a smooth paste using a little water.
3. Now, heat the oil and ghee in a pressure cooker over medium heat. Add the biryani leaf, cardamom, and slit green chillies. Let them sizzle for a few seconds until fragrant.
4. Add the ground spice paste and sauté for about 2 minutes, stirring constantly, until it smells amazing.
5. Toss in the sweet corn kernels and fry for another 2 minutes. Season with a pinch of salt.
6. Pour in the milk and water, then bring the mixture to a boil.
7. Add the soaked rice, mint leaves, and coriander leaves. Give everything a good mix, and adjust the salt to your liking.
8. Cover the pressure cooker and cook on high heat for 2 minutes. Then, reduce the flame to low and simmer for 12-15 minutes, or until the rice is cooked through and the liquid is absorbed.
9. Finally, gently fluff the pulao with a fork and serve hot!

Expert Tips

• Don’t overcook the rice! You want it to be fluffy, not mushy.
• Adjust the amount of green chillies to control the spice level.
• If you don’t have a pressure cooker, you can make this in a pot on the stovetop. Just increase the cooking time and keep the heat low.

Variations

• Vegan Adaptation: Simply substitute the ghee with more oil or a vegan butter alternative.
• Gluten-Free Confirmation: This recipe is naturally gluten-free!
• Spice Level Adjustment: For a milder flavor, reduce the number of green chillies or remove the seeds. For extra heat, add a pinch of red chilli powder.
• Festival Adaptations (e.g., Navratri-friendly): Omit the cashews for a Navratri-friendly version, as cashews are sometimes avoided during fasting.

Serving Suggestions

This Sweet Corn & Cashew Pulao pairs beautifully with Paneer Butter Masala or a simple Dal Tadka. A side of raita (yogurt dip) also complements the flavors perfectly. My kids love it with a dollop of plain yogurt!

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

What type of rice works best for this pulao?

Basmati rice is the best choice! Its long grains and delicate flavor make it perfect for pulaos.

Can I use frozen corn instead of fresh?

Absolutely! Frozen corn is a convenient and delicious substitute.

How can I adjust the spice level of this dish?

Reduce or increase the number of green chillies, or add a pinch of red chilli powder.

What is the purpose of adding milk to the pulao?

The milk adds a subtle sweetness and richness to the pulao, enhancing its flavor.

Can this pulao be made ahead of time?

You can prepare the spice paste ahead of time. However, it’s best to cook the pulao just before serving for the best texture.

How do I prevent the rice from sticking to the bottom of the pressure cooker?

Make sure to use enough water and oil/ghee. Also, avoid stirring the rice too much while it’s cooking.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!