Corn Pulao/ Vegetable and Corn Pulao

Corn Pulao is a regular item in my School lunch menu as Tessa likes Rice rather than Chappati for school lunch. Pulao is simple comfort meal and goes well with almost all gravies. Kadai Chicken, Butter Chicken, Ginger Chicken, Mutton curry, Paneer Butter Masala, Matar Paneer, Paneer Korma, Rajma Masala, Punjabi Chicken Curry, Masala chicken Roast, Kashmiri Chicken Curry, Vegetable, everything goes with Corn Pulao. This Corn Pulao is a great Lunch Box idea and also good for Dinner Party. We can mix n match ingredients and together with a simple raita and some gravy dish, this will make a fantastic meal and your guests will be greatly impressed. Also, check my other rice meals; Tomato Paneer Pulao, Tomato rice with coconut milk, Paneer Pulao, Egg Biryani, Simple Vegetable Pulao, Thalassery style Mutton Biriyani, Easy Biriyani etc.

There are a variety of ingredients to make Pulao tasty and appealing. Veg. Corn Pulao is really tasty and the spices and the sweet corn together makes it more alluring. The bright colors of the Corn Pulao also gives it a nice appeal. Packing school lunch can be tedious especially when you have more than one kid. Rice meals are good as it gives them instant energy to be active in school. This Vegetable and  Corn Pulao is not very spicy and the kids will surely love it. You can cook rice the day before and mix the vegetables and corn in the morning. That will help you save time. Hope you will try this wonderful Corn Pulao.Enjoy!

Serves : 5
Prep. Time: 45 Min


Pulav Rice/ Long Basmati rice: 2 cups
Cardamom: 3 nos
Cloves: 4 nos
Cinnamon: 2 small sticks
Bay Leaf: 1 No. (Optional)
Lime: Half
Water: 4 cups
Oil + Ghee: 2 tbsp
Corn (Frozen/ Raw Kernels): ½ cup
Carrot: ½ cup
Capsicum/ Bell Pepper: ½ cup
Onion: ½ cup
Pepper Powder: ½ tsp
Red Chilly Sauce: 1 ½ tbsp

Veg. Corn Pulao Ingredients

Veg. Corn Pulao Ingredients


Gently wash and soak Rice in water for half hour to one hour. Drain. In a wide nonstick pan, pour 1 tbsp oil + ghee, when hot add the whole masalas and then add drained rice and fry. Stir with Spatula. When the rice is fried enough (not brown), pour double measure of boiling water to it. Add enough salt and squeeze juice of half a lime (take care not to put seeds). Cover and cook for few minutes till the rice is fully cooked and pan is dry. Let it cool half covered for some time. Cut the carrots, onions, capsicum into very small squares. In a pan heat the remaining oil, add corns and a pinch of salt, sauté, add carrots, onions and cover and cook on slow fire for two minutes, stirring once in between. Add the capsicum and sauté for one minute. Add the pepper and then sauce. Mix and remove from fire. Mix this with the rice gently. Yummy Veg. Corn Pulao is ready.


  • After the rice is cooked leave it for cooling for 20 mts. partially covered.
  • Always fry rice in nonstick pan. The rice won’t break.
  • Fry the rice for 5 or more minutes stirring in between.
  • Always use boiling water to cook the rice.
  • Lime juice prevents it from sticking together.
  • It goes well with thick gravy dishes like, butter chicken, kadai chicken, butter paneer, Veg. Kurma, etc.


Please do try and let me know if your kids like it. God Bless!!

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