1. Overview

Sweet Corn & Peas Masala Pulao is a fragrant, mildly spiced rice dish cooked with whole spices, vegetables, and herbs. This one-pot pulao blends the natural sweetness of American sweet corn with the earthiness of green peas. The dish is ideal for lunchboxes, quick dinners, potlucks, or weekend meals.
It pairs beautifully with curd, raita, boondi raita, onion salad, or pickle.

2. Ingredients (All in Points)

Vegetables

• 1 cup Frozen American Sweet Corn
• 1 cup Frozen Green Peas
• 1 large onion (thinly sliced)
• 1 medium tomato (chopped)

Rice

• 2 cups long-grain basmati rice (soaked for 20 minutes)

Whole Spices

• 1 bay leaf
• 4 cloves
• 1 cinnamon stick (1 inch)
• 4 green cardamom
• 1 star anise (optional)
• 1 tsp cumin seeds

Powdered Spices

• 1 tsp turmeric
• 1 tsp red chili powder
• 1 tsp coriander powder
• ½ tsp garam masala
• ½ tsp black pepper powder
• Salt as required

Liquids

• 3 tbsp oil or ghee
• 4 cups water

Herbs

• ½ cup chopped coriander
• 2 tbsp mint leaves (optional)

3. Equipment Needed

• 1 large pressure cooker OR heavy-bottomed pot
• 1 ladle
• 1 knife
• 1 chopping board
• 1 bowl for soaking rice
• 1 strainer

4. Step-by-Step Cooking Instructions

Step 1: Prep the Frozen Veggies

• Take out 1 cup frozen peas and 1 cup frozen sweet corn.
• Rinse with water to remove ice crystals.
• No need to boil separately; they cook well in the pulao.

Step 2: Soak the Rice

• Wash 2 cups basmati rice until water turns clear.
• Soak for 20–25 minutes for fluffy texture.
• Drain and keep aside.

Step 3: Heat Oil & Add Whole Spices

• In a pressure cooker or pot, heat 3 tbsp oil/ghee.
• Add bay leaf, cinnamon, cardamom, cloves, star anise.
• Add cumin seeds and let them crackle.
• This releases aroma into the oil and flavors the entire dish.

Step 4: Add Onions & Sauté

• Add 1 sliced onion.
• Sauté on medium flame for 4–5 minutes.
• Onions should turn slightly golden but not burnt.

Step 5: Add Tomato & Cook

• Add chopped tomato.
• Add a pinch of salt to soften the tomato quickly.
• Cook for 2–3 minutes until tomatoes turn mushy.

Step 6: Add Spices

Add the following one by one:

• 1 tsp turmeric
• 1 tsp red chili powder
• 1 tsp coriander powder
• ½ tsp black pepper powder

Mix well and cook for 1–2 minutes to remove raw smell.

Step 7: Add Corn & Peas

• Add frozen sweet corn.
• Add frozen green peas.
• Mix well so the vegetables are coated with masala.
• Cook for 2 minutes.

Step 8: Add Soaked Rice

• Gently add the soaked, drained basmati rice.
• Mix lightly without breaking the grains.
• Sauté for 2–3 minutes; this makes the pulao more aromatic and prevents mushiness.

Step 9: Add Water & Salt

• Add 4 cups water (2 cups rice → 4 cups water).
• Add salt to taste.
• Add mint leaves for fragrance (optional).
• Mix gently.

Step 10: Cook the Pulao

If using pressure cooker:

• Cook on medium flame for 2 whistles.
• Turn off the flame and let pressure release naturally.

If using pot:

• Cover with tight lid.
• Cook on low flame for 15–18 minutes.
• Do NOT stir frequently, or rice will break.

Step 11: Final Garnishing

• Fluff rice gently with a fork.
• Add chopped coriander.
• Add ½ tsp garam masala on top for aroma.
• Mix lightly.

5. Serving Suggestions

Serve hot with:

• Boondi raita
• Cucumber raita
• Plain curd
• Papad
• Onion rings
• Lemon wedges
• Pickle

6. Storage Instructions

• Keeps fresh in refrigerator for 2 days.
• Store in airtight glass container.
• Reheat with a splash of water to soften rice.

7. Nutrition (Approx per Serving)

• Calories: 320 kcal
• Carbohydrates: 55 g
• Protein: 6 g
• Fat: 7 g
• Fiber: 4 g

8. Chef Tips & Variations

To Make More Flavorful

• Add 1 tbsp ghee after cooking for aroma.
• Use homemade garam masala for richer taste.

South Indian Style Variation

• Add curry leaves & mustard seeds.
• Add 1 tsp sambar powder.

Spicy Version

• Add 2 chopped green chilies.
• Increase black pepper quantity.

Kids’ Version

• Reduce chili.
• Add 1 tbsp butter for mild taste.

Vegetable Version

Add:

• Carrot cubes
• Potato cubes
• Beans

Adds nutrition + color.