Sweet Corn & Cashew Rice Recipe – Authentic Indian Flavors

Last Updated on 6 months ago by Neha Deshmukh

Sweet Corn & Cashew Rice Recipe – Authentic Indian Flavors

Hey everyone! Today, I’m sharing a recipe that’s been a real comfort food for me – Sweet Corn & Cashew Rice. It’s fragrant, flavorful, and surprisingly easy to make. I first stumbled upon this dish while exploring the vibrant street food scene in Lucknow, and I’ve been recreating it in my kitchen ever since. It’s the perfect blend of sweet, savory, and aromatic spices, and I can’t wait for you to try it!

Why You’ll Love This Recipe

This Sweet Corn & Cashew Rice isn’t just delicious; it’s also incredibly versatile. It’s a fantastic side dish, a light meal on its own, or even a great way to use up leftover rice. Plus, it’s ready in under an hour, making it perfect for busy weeknights. The combination of sweet corn, crunchy cashews, and aromatic spices is simply irresistible.

Ingredients

Here’s what you’ll need to create this flavorful dish:

• 1 cup Basmati rice
• 1.75 cups Water
• as needed Salt
• 1.5 tbsp Cooking oil
• 2 tsp Ghee
• 1 no Bayleaf
• 1 no Big onion
• 0.5 cup Sweet corn
• 1 inch piece Cinnamon
• 1 no Cardamom
• 2 nos Cloves
• 0.25 tsp Fennel seeds
• 2 nos Green chillies
• 1 inch piece Ginger
• 4 cloves Garlic
• 5 nos Mint leaves
• 1 tbsp Coriander leaves
• 5 nos Cashewnuts

Ingredient Notes

Let’s talk about a few key ingredients to make sure your rice turns out just right:

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 intense aroma and cooks up even better.

Ghee: The Significance of Clarified Butter in Indian Cooking

Ghee adds a richness and depth of flavor that oil simply can’t match. It’s a staple in Indian cooking for a reason! If you don’t have ghee, you can substitute with more cooking oil, but the flavor won’t be quite the same.

Spices: Exploring the Aromatic Blend – Cinnamon, Cardamom & Fennel

The spice blend is what truly makes this dish special. Don’t be shy with the spices! The cinnamon, cardamom, and fennel create a warm, inviting aroma that will fill your kitchen. Feel free to adjust the green chilies to your spice preference.

Regional Variations: Sweet Corn Rice Across India

You’ll find variations of sweet corn rice all over India. In some regions, they add peas or carrots. My friend’s grandmother in Delhi adds a pinch of saffron for a beautiful color and subtle flavor. It’s fun to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and soak the basmati rice in water for at least 30 minutes, or even up to 6 hours. The soaking time affects the water quantity – use 2 cups of water if soaked for 30 minutes, and 1.75 cups if soaked longer.
2. While the rice is soaking, let’s make the masala paste. Grind the cinnamon, cardamom, cloves, fennel seeds, green chillies, ginger, garlic, mint, coriander, and cashews into a smooth paste using about ½ cup of water (taken from the measured quantity).
3. Now, heat the oil and ghee in a pressure cooker over medium heat. Add the bay leaf and sauté the chopped onion until it turns translucent.
4. Add the ground masala paste and salt. Cook for a few minutes, stirring constantly, until the raw aroma disappears. This is important – you want to cook the spices properly!
5. Mix in the sweet corn kernels. Pour in the remaining water and bring it to a boil.
6. Drain the soaked rice and gently add it to the cooker. Cover and pressure cook on low heat for one whistle (about 10-12 minutes).
7. Once the pressure has released naturally, gently fluff the rice with a fork. Serve hot with a side of onion raita – it’s the perfect pairing!

Expert Tips

• Don’t overcook the rice! You want it to be fluffy, not mushy.
• Adjust the amount of green chilies based on your spice preference.
• Using good quality spices makes a huge difference in the flavor.

Variations

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like coconut oil or avocado oil.
• Gluten-Free Confirmation: This recipe is naturally gluten-free!
• Spice Level Adjustment: Reduce or omit the green chilies for a milder flavor. You can also add a pinch of red chili powder for extra heat.
• Festival Adaptations (e.g., Navratri, Diwali): During Navratri, you can skip the onion and garlic for a satvik version. For Diwali, a sprinkle of chopped nuts on top adds a festive touch.

Serving Suggestions

This Sweet Corn & Cashew Rice is fantastic on its own, but it also pairs beautifully with:

• Raita (yogurt dip)
• Dal (lentil soup)
• Vegetable curry
• Grilled chicken or fish

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

What type of rice works best for this recipe?

Basmati rice is definitely the way to go! Its long grains and fragrant aroma make it perfect for this dish.

Can I make this without a pressure cooker?

Yes, you can! Cook the rice in a pot on the stovetop, but you’ll need to adjust the cooking time and water quantity. Generally, it will take about 20-25 minutes to cook.

How can I adjust the sweetness level?

The sweetness comes from the sweet corn. You can reduce the amount of sweet corn if you prefer a less sweet dish.

What is the best way to serve this rice to avoid it becoming sticky?

Fluff the rice gently with a fork after cooking. Avoid stirring it too much, as this can make it sticky.

Can I add other vegetables to this Sweet Corn & Cashew Rice?

Absolutely! Peas, carrots, and beans would all be delicious additions. Feel free to get creative!