Pulao prepared using a classic combination of sweet corn and tomatoes. This rice dish is soon going to be one of your favourites. Tangy flavour of tomatoes combined with natural sweetness of corn makes this pulao a must-try. Corn also gives a crunchy bite to this dish.
A great option for lunch box (for kids or office goers), dinner menu or your Sunday brunch.
More Pulao Recipes on the blog –
Corn Tomato Pulao
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Ingredients (1 cup = 240 ml)
For the Rice
- ½ cup basmati rice or any long grained rice
- 1 cup water
- few drops of ghee
Veggies and Spices
- 3 to matoes cut into cubes
- ¼ cup corn kernels boiled (frozen or fresh)
- 1 onion finely chopped
- 3-4 garlic cloves chopped or minced
- 1 tablespoon oil
- 1 teaspoon butter
- 1 broken dry red chili deseeded
- ½ teaspoon jeera/cumin seeds
- 1 green chili - cut into 2 pieces/finely chopped
- an inch piece of ginger grated
- ½ teaspoon coriander powder/dhania powder
- ½ teaspoon cumin/jeera powder
- ½ tsp garam masala powder
- salt to taste
- small bunch of coriander leaves chopped
- To begin making this pulao, first wash and soak basmati rice for 15-20 mins.
- Meanwhile prepare all the veggies. Slice onions, cut tomatoes into cubes and finely chop or mince garlic.
- Cook rice in pressure cooker alongwith water and few drops of ghee. Cook on high flame till 1 whistle. Then reduce the flame and cook for about 10 mins.
- Don’t insert a spoon or fork in the rice, when its hot. By doing this, you will end up breaking the rice grains and the rice will get mashed. Let it cool down completely. Once it cools down, fluff it up with a fork.
- Heat oil in a non-stick pan. Add dry red chilli and jeera. Once it splutters, then add green chilli and onions. Sprinkle salt while frying onions. Saute till onions turn light golden and its raw smell disappears.
- Then add ginger and garlic and saute for a few seconds.
- Now add tomato cubes and saute for 2-3 mins.
- Then add boiled corn and all the dry spice powders (dhaniya powder, jeera powder, garam masala powder) and salt. Mix well and saute for 1-2 mins.
- Add the cooked rice and cook for 2 mins, till rice gets coated with all the spices. Add butter and give a quick stir.
- Don’t stir much, because by doing so, there are chances that rice grains may break.
- Garnish with coriander leaves.
- Serve it with raita/ plain curd/ kadhi and roasted papad.