Recipe by

Visit website

Blogging Marathon# 27: Week 4/ Day 3 Theme: Miscellaneous - Cooking Rice on Stove top Dish: Corn Pulao/ Pilaf I made this one pot Corn Pulao for my lunch today. Rice is cooked along with the veggies. There was a time when I tried to cook rice using the open pot method, it would either end up uncooked or burnt at the bottom. I have gotten better over time and now I make decent rice dishes without using the pressure cooker. This corn rice has both corn kernels and baby corn. It is lightly spiced, so I served it with...


23 serving

Total time

50 minutes





  • 1 cup basmati rice
  • 1 onion
  • 1 cup corn
  • 1 cup baby corn
  • 2 - 3 chilies
  • 2 tbsp Cashews
  • 1 tsp Ginger garlic
  • 1 cup mint leaves
  • 1 cup cilantro
  • 2 bay leaves
  • 3 cloves
  • 1 cinnamon
  • 3 pods Cardamom
  • to taste Salt


  1. Bring 2 cups of water to a boil and keep it hot until ready to use.
  2. Heat 1tbsp of oil; add bay leaves, cloves, cardamom and cinnamon stick. Cook until they start to smell fragrant, about 1 minute.
  3. Next add the chopped onions and green chilies. Cook until onions turn translucent.
  4. Add cashews and cook for a minute.
  5. Then add ginger + garlic paste, cook for another minute. Next add the corn kernels and baby corn. Saute for 3-4 minutes.
  6. Time to add the herbs and salt. Mix well and cook until they start to wilt a little bit.
  7. Drain the rice and add to the pan. Mix gently to coat with the veggie & herb mixture. Now add the hot water, mix well and cook covered on medium-low flame until all the water is absorbed and the rice is cooked through, about 10-12 minutes. Resist the temptation to open the lid before 10 minutes.
  8. Gently fluff the rice and serve hot with your favorite side dish. I served with some onion-tomato raita.