Pressure Cooker Sweet Corn Pulav

Schools have now started working offline after a long time (touch wood!), and most parents are on the lookout for new and interesting things to send in their kids’ lunch boxes. 🙂 I am here to help out just a little bit. This delicious Pressure Cooker Sweet Corn Pulav is an ideal lunch-box candidate! Let’s see how to make it.

Simple, hearty, and delicious Sweet Corn Pulav

A closer look at Sweet Corn Pulav

As the name of the post suggests, this is a one-pot recipe. All you need to do is get the ingredients ready, add everything to a pressure cooker, and let it do its job. It takes barely 15 minutes to put together this dish – with school-going children and office-goers around, we all know how precious time in the morning is!

There are only a few ingredients this Sweet Corn Pulav needs, nothing fancy or out of the ordinary. This is a simple, mildly spiced pulav that turns out beautifully fluffy and tastes absolutely delicious when made right. It is hearty and filling, more so when you pair it with a gravy like Paneer Butter Masala or Chana Masala or even something like Dal Fry.

This Sweet Corn Pulav recipe is completely vegetarian and gluten-free. It can easily be made vegan (plant-based) too – check out the ‘Tips & Tricks’ section of this post to find out how.

Ingredients used

Rice and sweet corn are the major constituents of this pulav. I typically use Sona Masoori rice, but you may use Basmati or any other variety you prefer. You can use frozen sweet corn or kernels from a fresh cob. I prefer frozen.

A few whole spices like cinnamon, bay leaves and mace go into this Sweet Corn Pulav, while no garam masala or other powdered spices are used. A paste of ginger, garlic cloves and green chillies adds flavour to the pulav, as well as finely chopped onions.

There is a little ghee used in the making of this Sweet Corn Pulav too.

Pressure Cooker Sweet Corn Pulav recipe

Here is how to go about making it.

Ingredients (serves 3-4):

1. 1 cup rice

2. 1 heaped cup sweet corn kernels

3. 1 medium-sized onion

4. 1 green chilli or as per taste

5. A 1-inch piece of ginger

6. 4-5 cloves of garlic

7. 1 tablespoon ghee

8. A small piece of cinnamon

9. 2 small bay leaves

10. 1/3 teaspoon shahi jeera

11. 1 star anise

12. A small piece of mace

13. Salt to taste

14. 1 tablespoon finely chopped coriander

Method:

Top left and right: Steps 1 and 2, Centre left and right: Step 3, Bottom left and right: Steps 4 and 5

1. Wash the sweet corn kernels well. Place in a colander and let all the water drain out. Take the sweet corn kernels in a saucepan with about 1-1/2 cups of water and place on high flame. Cook on high flame for 4-5 minutes or till the corn kernels are cooked. Drain out the water and let the corn kernels cool down completely. Retain the water the corn was cooked in, if any remains.

2. Chop the onion finely. Keep aside.

3. Peel the ginger and garlic cloves, and chop roughly. Chop the green chilli roughly too. Grind the ginger, garlic and green chilli together to a smooth paste, in a small mixer jar. Use very little water for the grinding. Keep aside.

4. Wash the rice well under running water. Drain out all the water from it.

5. Keep the cooked sweet corn ready. You will need 3 cups of water to cook the pulav, so add fresh water to the residual cooking water accordingly. (For example: If you have 1/2 cup water left over after cooking the corn, you need to add 2-1/2 cups of fresh water to it. This will make it 1/2 cup + 2-1/2 cups = 3 cups of water.)

Top left and right: Steps 6 and 7, Bottom left and right: Steps 8 and 9

6. Heat the ghee in a pressure cooker bottom. Add in the cinnamon, bay leaves, shahi jeera, star anise and mace. Saute for a couple of seconds.

7. Add in the chopped onion at this stage. Saute on high flame for a minute.

8. Add in the cooked and drained sweet corn kernels, followed by the ginger-chilli-garlic paste. Reduce flame to medium. Saute for a minute.

9. Add in the washed and drained rice. Saute on medium flame for a minute.

Top left and right: Step 10, Centre left: Step 11, Centre right and bottom left: Step 12, Bottom right: Step 13

10. Add in the 3 cups of water, along with salt to taste. Mix well.

11. Increase the flame to high. When the water comes to a boil, close the pressure cooker and put the whistle on. Allow 4 whistles on high flame. Let the pressure release naturally.

12. When the pressure from the cooker has completely gone down, wait for 7-10 minutes before opening it. Then, fluff up the Sweet Corn Pulav gently.

13. Serve hot, garnished with finely chopped coriander. If you are packing this in a lunch box for school or work, spread the pulav in a large plate and wait till it cools down. Pack in a lunch box and garnish with finely chopped coriander.

Tips & Tricks

1. You may use fresh or frozen sweet corn to make this pulav. Here, I have used frozen kernels. You may even use desi corn, but I prefer sweet corn.

2. Adjust the number of green chillies and garlic you use as per personal taste preferences.

3. I have used whole spices in this Sweet Corn Pulav, but no garam masala powder. You may add a dash of garam masala if you prefer it. I don’t use it as I prefer keeping this pulav very mildly spiced and simple. You can use the whole spices you have at hand at home – just cumin seeds, green cardamom, cinnamon and bay leaves work well too.

4. If you do not want to use the water left over from boiling the corn, you can use fresh water instead. In that case, you would be using 3 cups of fresh water.

5. Oil can be used in place of the ghee I have used here. This will make the recipe vegan (plant-based) too. A mix of oil and ghee can be used as well, if your family isn’t vegan.

6. I have used 1 cup of Sona Masoori rice here. 3 cups of water and 4 whistles in the pressure cooker yield pulav that is well cooked but not mushy. I do not soak the rice before cooking it. You may use basmati rice instead – adjust the amount of water you use accordingly. The number of whistles you will need might also differ from one household to another, depending upon the type of rice used, the consistency of the pulav you require, and the type of pressure cooker used.

7. I prefer cooking the sweet corn first before using them to make the pulav. I find that cooking the kernels in boiling water yields better results, but you may also use a steamer to do so.

8. You can use dairy milk or coconut milk to cook the Sweet Corn Pulav. You may even use a mix of dairy milk or coconut milk and water. I commonly use only water. Avoid dairy milk in case you want to make this a vegan (plant-based) dish.

9. I use a 7.5-litre pressure cooker to make this pulav. You can even make it in a pan.

10. Remember to wait for some time before fluffing up the pulav after cooking. Otherwise it might turn mushy.

Did you like this recipe? Do tell me in your comments!

8 thoughts on “Pressure Cooker Sweet Corn Pulav

  1. My son loves sweet corn pulao and i often make it for his lunch box. Your pressure cooker version is quick and just perfect for those busy mornings. I like the suggestion of making the pulao in coconut milk. would love giving it a try.

    Like

  2. Sweet corn pulao is a regular at home and I also use coconut milk while preparing it. Adds so much flavor and taste also keeps it from getting dry while packing for lunch box ..

    Like

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