Sweet Corn Rice Recipe – Easy Indian Fried Rice with Basmati

Last Updated on 2 months by Neha Deshmukh

Sweet Corn Rice Recipe – Easy Indian Fried Rice with Basmati

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, comforting, and flavorful meal. This Sweet Corn Rice is exactly that. I first made this when I was a student and needed something satisfying that didn’t take hours to prepare. It’s become a family favorite, and I’m so excited to share it with you! It’s a simple Indian fried rice that’s bursting with flavor, and it’s perfect for a weeknight dinner.

Why You’ll Love This Recipe

This Sweet Corn Rice is seriously a winner. It’s ready in under 30 minutes, uses ingredients you probably already have in your pantry, and is incredibly versatile. Plus, the subtle sweetness of the corn combined with the warm spices is just… chef’s kiss. It’s a great way to use up leftover rice, too! Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to make this delicious Sweet Corn Rice:

• 1 cup Basmati rice
• 1 cup Sweet corn (frozen)
• 2 medium Onions
• 1 tsp Ginger-garlic paste
• A pinch of Turmeric powder
• 2 tsp Coriander powder
• 0.75 tsp Chilli Powder (adjust to your spice preference!)
• 1 tsp Garam masala
• 1 tbsp Oil
• 2 Cloves
• 1 inch Cinnamon stick
• Salt to taste
• Fresh coriander leaves, for garnish

Ingredient Notes

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

• Basmati Rice: This is key! Basmati has a lovely fragrance and fluffy texture that works so well in this dish. I prefer the aged basmati for the best results. About 200g of uncooked rice is perfect.
• Garam Masala: Every household has its own garam masala blend, and that’s what makes Indian cooking so special! Feel free to use your favorite brand.
• Spice Levels: Now, chilli powder can vary a lot in heat. I usually use Kashmiri chilli powder for a vibrant color and mild spice. If you like things hotter, feel free to add more, or even a pinch of cayenne pepper! In some regions of India, they also add a touch of cumin powder for extra depth.

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 nice and fluffy. Then, drain the rice and cook it with 2 cups of water (about 480ml) until it’s about 80% cooked – we don’t want it mushy!
2. Spread the cooked rice on a plate to cool down. This is important, as warm rice will get sticky when frying.
3. Now, heat the oil in a pan over medium heat. Add the cinnamon stick and cloves, and let them sizzle for just 2-3 seconds. This releases their amazing aroma.
4. Add the thinly sliced onions and sauté until they turn a beautiful golden brown. Patience is key here – don’t rush this step!
5. Stir in the ginger-garlic paste and turmeric powder. Sauté for another 1-2 minutes until fragrant.
6. Add the frozen sweet corn, coriander powder, chilli powder, and garam masala. Cook for 3-4 minutes, stirring occasionally, to get rid of any raw spice flavors.
7. Gently fold in the cooled rice. Add salt to taste and mix everything thoroughly, making sure the rice is coated with all those lovely spices.
8. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overcrowd the pan! If you’re making a larger batch, cook the rice in batches to ensure it fries properly.
• Using day-old rice is actually ideal for fried rice. It’s drier and holds its shape better.
• Taste as you go! Adjust the salt and spice levels to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your garam masala doesn’t contain any hidden animal products.
• Spice Level Adjustment: My friend, Priya, loves a really spicy kick, so she adds a finely chopped green chilli along with the chilli powder.
• Quick Weeknight Version: If you’re short on time, you can use pre-cooked rice pouches. Just make sure to fluff it up before adding it to the pan. My mom always used to do this when she was busy!

Serving Suggestions

This Sweet Corn Rice is fantastic on its own, but it’s even better with some accompaniments. I love serving it with:

• Raita (yogurt dip) – the cool yogurt balances the spices perfectly.
• Papad (crispy lentil wafers) – for a satisfying crunch.
• A simple side salad.

Storage Instructions

If you have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.

FAQs

Let’s answer some common questions:

• Is this recipe gluten-free? Yes! All the ingredients are naturally gluten-free.
• Can I use leftover rice? Absolutely! In fact, it’s preferred.
• What type of oil is best for this recipe? I usually use vegetable oil or sunflower oil, but you can use any neutral-flavored oil.
• How can I adjust the spice level? Start with less chilli powder and add more to taste. You can also add a pinch of cayenne pepper for extra heat.
• Can I add vegetables other than sweet corn? Definitely! Peas, carrots, beans, or even bell peppers would all be delicious additions.

Enjoy making this Sweet Corn Rice! I hope it becomes a favorite in your home, too. Let me know how it turns out in the comments below!