This beautiful, vibrant and yummy rice recipe is for those days when you don’t just want to have plain, steamed rice. My simple, sweet corn and peas pulao (pilaf) is an enjoyable, quick one pot recipe. It is, in fact, an under 30-minute recipe. While this pulao is flavoured only with whole spices, it makes for a hearty meal. I generally, cook this on weekends, to make the meal a little more special. And all that without any fuss. There is no cutting and chopping you need for this recipe. Which is another reason why, this is a quick and easy recipe. On days when I want to team-up my bowl of dal tadka with a little more than just steamed rice, this is my go to recipe. This pilaf tastes great with chicken and mutton curries as well.
Summer food
While I have used frozen corn and frozen peas, you could use the fresh ones as well. And, when they are not in season, you could make this sweet corn and peas pulao (pilaf) with the frozen packs. This yet another great summer recipe. Not only does this fried rice have summer colours in it, but it is also pretty light on the tummy. Absolutely simply flavoured and so quick to make, this recipe is a gem when hosting summer parties. When the sunshine and the blossoms around you cheer you up, then, why not your food this summer 🙂
What is more, you can use leftover rice to make this pulao. This recipe is a delicious way to “re-cycle” leftover, steamed rice. So now, you do not have to waste or worry about excess rice after your dinner or lunch. I, therefore, hope that you are going to try the sweet corn and peas pulao (pilaf) and share your thoughts about it, with me. You can catch hold of me on Instagram, Pinterest and Facebook!
On my table
On my table, here that you see, I have served the pulao with dal tadka and a raita. To make the raita, I simply, whipped up some yoghurt, added chopped cucumbers, pink salt and chaat masala.
Here are some more of my quick and easy rice recipes for you to try:
Palak pulao (pilaf) or spinach rice
Eat hearty!
Sweet corn and peas pulao (pilaf)
Equipment
- Shallow cooking pot
Ingredients
- 2 cups Basmati or long grain rice
- 1 cup sweet corn frozen or fresh
- 1 cup green peas frozen or fresh
- 1 tbsp ghee or cooking oil/butter
- 1 inch cinnamon stick
- 2-3 pods cardamom
- 2 bay leaves
- 2-3 cloves
- 1 small star anise chakri phool
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 3-4 fresh green chillis optional
- 6-7 cashews
- 8-10 raisins
- 1 tbsp fresh coriander leaves chopped
- 2 tsp garam masala powder
- 2 tsp crushed black pepper optional
- salt to taste
Instructions
- Wash the rice well and soak it in water for 15 minutes. And then cook it until 90% done, in a pot with 6 cups of water and a tsp of salt. Drain it and spread it out so that the grains do not stick to each other
- Heat a pan and add the ghee. Once it melts, add the whole spices
- When they turn fragrant, add the peas and the corn, on a medium flame. Also add the cashews and raisins, and saute for 3-4 minutes
- Reduce the flame to low and add the cooked rice, the garam masala powder, pepper and salt
- Stir gently, to mix the rice well with the masalas, peas and corns. Add the chillis, if using
- Cover the pan and cook the rice on a low flame for 15 minutes or until completely done
- Garnish with chopped coriander leaves and serve the sweet corn and peas pulao (pilaf) hot with a dal or curry of your choice. Enjoy!
Notes
- You can also used cooked, leftover rice for this recipe
- The use of ghee can be replaced with any regular neutral cooking oil or even butter
- When soaking the rice in water before cooking, do not leave it for more than 15 minutes. Otherwise the grains may break while cooking
- 1 cup = 250 millilitres
- tbsp - tablespoon
- tsp - teaspoon
