Masala Corn Potato Pulao

Masala Corn Potato Pulao ingredients

• 1.5 cups Basmati rice
• 1 large potatoes
• 1 cup sweet corn kernels
• 1 medium onion
• 1 medium tomato
• 2 tbsp vegetable oil or ghee
• 1 tsp cumin seeds
• 1 bay leaf
• 2 green cardamom pods
• 2 cloves
• 1 inch cinnamon stick
• 1 tbsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp garam masala
• to taste salt
• 2.5 cups water
• 3 tbsp fresh cilantro

How to make Masala Corn Potato Pulao

1. Rinse 1.5 cups Basmati rice thoroughly under cold running water until the water runs clear, then soak it in 3 cups of water for 20 minutes. After soaking, drain the rice and set it aside.
2. Peel and dice 1 large potato into 1/2-inch cubes. Chop 1 medium onion finely and dice 1 medium tomato into small pieces. Mince 3 tbsp fresh cilantro for garnish.
3. Heat 2 tbsp vegetable oil or ghee in a heavy-bottomed pot or pressure cooker over medium heat. Add 1 tsp cumin seeds, 1 bay leaf, 2 green cardamom pods, 2 cloves, and a 1-inch cinnamon stick. Sauté for 30-45 seconds until fragrant.
4. Add the chopped 1 medium onion to the pot and cook for 5-7 minutes, stirring occasionally, until it turns golden brown and softened.
5. Stir in 1 tbsp ginger-garlic paste and continue to cook for 1-2 minutes until the raw aroma disappears.
6. Add the diced 1 large potato and 1 cup sweet corn kernels. Cook for 3-4 minutes, stirring occasionally, to lightly sear the vegetables.
7. Mix in the chopped 1 medium tomato, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, 1 tsp coriander powder, and salt to taste. Cook for 3-5 minutes, mashing the tomatoes slightly, until they break down and the spices are well incorporated.
8. Add the drained soaked Basmati rice to the pot and gently stir for 1 minute, ensuring the rice is coated with the masala. This helps prevent sticking.
9. Pour in 2.5 cups of water and bring the mixture to a rolling boil. Add 1 tsp garam masala. If using a pressure cooker, close the lid and cook for 1 whistle on high heat, then reduce heat to low and cook for 5 minutes. If using a pot, cover tightly, reduce heat to low, and simmer for 15-20 minutes, or until all the water is absorbed and the rice is tender.
10. Once cooked, turn off the heat and let the pulao rest, undisturbed, for 10 minutes (pressure cooker: let pressure release naturally). This allows the flavors to meld and the rice grains to separate beautifully.
11. Gently fluff the pulao with a fork. Garnish with 3 tbsp fresh cilantro and serve hot with raita or plain yogurt.

More recipes you might like

Browse related collections