Tomato Corn Pulao is my go-to recipe when I want something quick yet satisfying. I learned this recipe from my mom, who always made it on busy weeknights. The combination of coconut milk and fresh herbs gives the rice a wonderful aroma, while the corn adds a sweet crunch. It’s perfect for both lunch boxes and dinner parties.
About the Recipe
This recipe puts a fresh spin on traditional pulao by adding sweet corn and coconut milk. The rice comes out perfectly fluffy, and each grain is infused with flavor. The mixture of mint and coriander leaves adds freshness, while the whole spices create a wonderful base. It’s filling enough to be a main dish but also works great as a side.
Why You’ll Love This Recipe
You’ll love how the coconut milk makes the rice extra creamy without being heavy. The sweet corn kernels add a nice pop of texture and natural sweetness. It’s also very forgiving – you can adjust the spices to your taste. The best part? Everything goes into one pot, so cleanup is minimal. Plus, it’s vegetarian-friendly and can be made vegan by skipping the ghee.
Tomato Corn Pulao
Cooking Tips
– Rinse the rice until water runs clear before soaking
– Don’t skip the soaking time – it helps the rice cook evenly
– Keep the flame low after pressure cooking
– Let the rice rest for 5 minutes before opening the cooker
– Toast the whole spices until fragrant for best results
Serving and Storing Suggestions
Serves 4 people. Total prep and cooking time: 30 minutes. Serve hot with raita. Leftovers keep well in the fridge for up to 2 days. Reheat with a splash of water to prevent drying.
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Nutrient Benefits
This dish offers carbohydrates from rice, fiber from corn, vitamins C and K from tomatoes, and healthy fats from coconut milk. The herbs add antioxidants, while the spices aid digestion. It’s a balanced meal that provides sustained energy.
Tomato Corn Pulao
Ingredients
- 1 cup Basmati Rice
- 1/2 cup Sweet Corn Kernels (boiled)
- 1 Onion (sliced)
- 3 Tomatoes (finely chopped)
- 1 tbsp Ginger Garlic Paste
- 2 Green Chillies (slit)
- Mint Leaves (handful, chopped)
- Coriander Leaves (handful, chopped)
- 1/2 tsp Red Chilli Powder - tsp
- 1/2 cup Coconut Milk - 1/2 cup
- 1 Cinnamon
- 1 Clove
- 1 Cardamom
- 1 Spring Onions, finely chopped (optional)
- Oil as required
- Ghee as required
- Salt as per taste
Instructions
- Soak the rice in coconut milk and 1 1/4 cup of water.
- Heat little oil and ghee in a pressure pan.
- Add the cinnamon, clove and cardamom for 30 seconds.
- Add the onions, green chillies and a pinch of salt.
- Saute well for 2 minutes.
- Add tomatoes, ginger garlic paste, red chilli powder, mint leaves and coriander leaves.
- Cook for another 2 minutes.
- Add the soaked rice (along with the coconut milk and water).
- Add salt and mix well.
- Pressure cook without weight for 2 to 3 minutes and add the weight.
- Reduce flame to low and simmer for 10 minutes or until the rice has cooked.
- Remove and transfer to a serving bowl.
- Add the sweet corn kernels and mix well.
- Garnish with spring onions.
- Serve at once with onion raita.
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Frequently Asked Questions
Can I make this recipe without a pressure cooker?
Yes. Use a heavy-bottomed pot with a tight lid. Cook on low heat for 20-25 minutes or until rice is tender.
Can I use frozen corn instead of fresh?
Yes, thaw and drain frozen corn before using. The taste will be very similar to fresh corn.
How spicy is this dish?
The spice level is mild to medium. You can adjust the green chilies and red chili powder to your preference.
