Sweet corn and peas pulao is a healthy rice recipe made with sweet corn and peas. This sweet corn rice recipe is a one pot meal and can be made for lunch or dinner or can be packed in the lunch box too. The corn pulao recipe is very simple and easy to cook. This recipe is healthy and kid-friendly too.

The delicious combo of sweet corn kernels and green peas makes this pilaf flavourful and delicious. If you are using frozen sweet corn kernels and green peas, then thaw them before boiling. You can add other vegetables like green beans, carrots, mushrooms and soya chunks while making the pulao masala mix.

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Let us see the ingredients to make sweet corn and peas pulao recipe:

Vegetables: Sweet corn kernels, green peas, onions and tomatoes are the vegetables used in making this delicious rice recipe. You can also add other vegetables like green beans, carrots, soya chunks, paneer or mushrooms too.
Sauce: Chili sauce is used in this pulao recipe. That is my twist to this recipe as we prefer it that way.
Ginger & garlic: A tablespoon of ginger – garlic paste is added to this recipe. If you cannot find ginger garlic paste in market, you can add ¾ tablespoon garlic paste and ¼ tablespoon ginger paste.
Oil: Any type of vegetable oil can be used in this recipe.

For boiling the rice:

Rice: Use basmati rice to make this corn kernels and peas pilaf. The rice recipe can be made with other varieties of rice too, but it tastes best when made with Basmati rice.
Spices: Black pepper powder, bay leaves, black peppercorns and cloves are the spices added while boiling rice to make pulao.

For the pulao masala paste:

Coriander leaves: Use a bunch of fresh coriander leaves in this pulao recipe.
Spices: Green chili, black peppercorns, cloves, cumin seeds, garlic pods, cinnamon and cardamon are the spices used for making masala paste.

What are the steps to make peas and sweet corn rice recipe?

Par boil the basmati rice either on gas stove or pressure cooker or rice cooker by adding one bay leaf, 5 black peppercorns and 2 cloves. Once the rice is par boiled, take a fork and run it through the rice. Sprinkle the rice with 1 teaspoon black pepper powder and keep aside.
Take the sweet corn and green peas, boil them and keep aside. You can exclude this step if you are using canned sweet corn and green peas.
In a mixer, add the ingredients mentioned in – For pulao masala paste (refer to ingredients section)- that is coriander leaves, chopped, green chili, black pepper corns, cloves/laung, cumin seeds/jeera, garlic pods, cinnamon/dalchini
and cardamom/elaichi. Grind by adding 2 tablespoon water to a fine paste. Keep this aside.
In a kadai, add 4 tablespoon oil and fry till onion turns pinkish. Then add bay leaf and chopped coriander (Refer to ingredients mentioned in For the pulao vegetable mix) and fry. Stir and add chopped tomatoes.
Add ginger garlic paste and stir.
Add the ground masala paste from the mixer and stir well.
Next add boiled sweet corn and green peas and mix well.
Add green chili sauce and stir.
Add little salt to taste. Remember we will be adding salt again after mixing the rice, so add less salt.
Next is add the boiled rice and mix well ensuring that the rice grains do not break. Adjust salt again.
Garnish with chopped coriander leaves and serve hot.

What to serve with sweet corn rice with peas?

Honey chili potatoes and paneer manchurian can be a classic Corn pulao side dish. You can also serve some vegetable raita with it. If you love non vegetarian food, you can serve some prawns 65 and chicken Chettinad too.

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