Delicious Corn and Pea Pulao Recipe (Indian Rice Dish)
45 minutes
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About Delicious Corn and Pea Pulao Recipe (Indian Rice Dish)
Indulge in the vibrant flavors of this Corn and Pea Pulao, a delightful Indian rice dish perfect for a quick weeknight meal or a special occasion. Fluffy basmati rice is cooked with sweet corn, tender peas, and aromatic spices, creating a dish that's both satisfying and visually appealing.This recipe offers a balanced blend of sweet and savory notes, with the subtle warmth of spices like cloves and cardamom complementing the freshness of the vegetables. Easy to prepare and incredibly versatile, this pulao can be enjoyed on its own or as an exquisite side dish to your favorite curries and raita.Get ready to experience a taste of India with this simple yet flavorful recipe, guaranteed to become a family favorite!
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Recipe Time & More
Prep30 minutes
Cook15 minutes
Total45 minutes
Ingredients
Rice and Vegetables
- 2 cup Basmati Rice
- 1 cup Peas fresh peas may also be used, frozen, green
- 1 cup Corn Kernels fresh or frozen
Spices and Aromatics
- 1 tsp Cumin Seeds jeera
- 4 Cloves
- 2 Cardamom Pods black
- 1 tsp Chili finely chopped, green
- 1 tbsp Pepper black, ground
- 1/2 tsp Pepper black, for additional flavor, ground
- 1 tsp Salt or to taste
Other Ingredients
- 1 cup Cottage Cheese fried or crumbled cottage cheese
- 1 tbsp Ghee or vegetable oil
- 2 1/2 cup Water adjust as needed for desired consistency
Instructions
Preparation
- Wash the basmati rice thoroughly and soak it in water for at least 30 minutes.
Sautéing the Spices
- Heat the ghee in a heavy-bottomed pan or pot over medium heat. Add the cumin seeds, cloves, and black cardamom pods. Sauté for 1-2 minutes, until fragrant.
Adding Vegetables and Spices
- Add the green chilies and ground black pepper. Stir for a minute until fragrant. Then, stir in the frozen peas, corn kernels, and fried paneer. Sauté for another 2-3 minutes, until slightly softened.
Simmering the Pulao
- Add the soaked basmati rice and salt. Stir well to combine. Pour in the water, ensuring the rice is fully submerged. Bring the mixture to a boil, then reduce heat to low.
Cooking the Pulao
- Cover the pot tightly and simmer for 15-20 minutes, or until the rice is cooked through and all the liquid is absorbed. Fluff with a fork before serving.
Serving
- Serve the Corn and Pea Pulao hot, garnished with fresh cilantro if desired. Enjoy with raita or chutney of your choice.
Recipe Notes
Expert Tips for the Perfect Corn and Pea Pulao
- For extra flavor, toast the spices lightly before adding the other ingredients.
- If using fresh peas, add them towards the end of the cooking process to prevent them from becoming mushy.
- Adjust the amount of water based on your preferred consistency of the pulao. For firmer rice, use slightly less water.
- Feel free to add other vegetables, such as chopped carrots or bell peppers, to enhance the flavor and color of your pulao.
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Recipe Nutrition
Calories: 196kcalCarbohydrates: 27gProtein: 9gFat: 5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gSodium: 570mgSugar: 2g
Hem Lata Srivastava
Articles: 200
5 Comments
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This looks so good! Can’t wait to cook it.
This looks amazing! Thanks for sharing.
Looks so delectable! Thanks for posting.
What a flavorful dish! Thanks for sharing.
Absolutely scrumptious! Thanks for the recipe.