Sweet Corn Pulao & Kadai Paneer

Corn Pulao Recipe | Sweet Corn Pulao Rice with detailed photo and video recipe. An easy and simple flavored rice pulao recipe made with basmati rice and a generous amount of sweet corn kernels. It is basically an extension of the popular veg pulao recipe with an additional taste and flavor of sweet corn. It can be an ideal lunch box rice recipe which typically does not require any additional sides but tastes great with any dal or raita recipes.

Sweet Corn Pulao:

Ingredients:

• 1 cup basmati rice, washed and soaked
• 1 cup sweet corn kernels (fresh or frozen)
• 1 onion, thinly sliced
• 1 tomato, chopped
• 1/2 cup mixed vegetables (carrots, peas, beans)
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 1 green chili, chopped
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 2 cups water
• Salt to taste
• 2 tablespoons ghee or oil
• Fresh coriander leaves for garnish

Instructions:

1. In a pan, heat ghee or oil. Add cumin seeds and let them splutter.
2. Add sliced onions and sauté until golden brown.
3. Add minced garlic, grated ginger, and green chili. Sauté for a minute.
4. Add chopped tomatoes and cook until they become soft.
5. Add sweet corn, mixed vegetables, garam masala, turmeric powder, red chili powder, and salt. Mix well.
6. Add washed and soaked basmati rice. Stir gently to coat the rice with the spices.
7. Pour in 2 cups of water and bring it to a boil. Reduce the heat to low, cover the pan, and let it simmer until the rice is cooked.
8. Once the rice is cooked, fluff it gently with a fork. Garnish with fresh coriander leaves.

Kadai Paneer:

Ingredients:

• 1 cup paneer (cottage cheese), cubed
• 1 bell pepper, thinly sliced
• 1 onion, thinly sliced
• 2 tomatoes, finely chopped
• 1 green chili, chopped
• 1 tablespoon ginger-garlic paste
• 1/2 cup tomato puree
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon cumin seeds
• 1/2 cup fresh cream
• Salt to taste
• 2 tablespoons oil
• Fresh coriander leaves for garnish

Instructions:

1. Heat oil in a kadai or pan. Add cumin seeds and let them splutter.
2. Add sliced onions and sauté until they turn translucent.
3. Add ginger-garlic paste and chopped green chili. Sauté for a minute.
4. Add chopped tomatoes and cook until they become soft.
5. Add tomato puree, red chili powder, coriander powder, garam masala, and salt. Cook the masala until the oil separates.
6. Add sliced bell pepper and paneer cubes. Mix well to coat them with the masala.
7. Pour in fresh cream and gently stir. Let it simmer for a few minutes until the flavors meld.
8. Garnish with fresh coriander leaves and serve hot with Sweet Corn Pulao.