Corn Pullav

A non- traditional pullav which is neither too rich nor too hot.

Corn Pullav

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Corn Pullav recipe - How to make Corn Pullav



Preparation time:    Cooking time:    Total Time:     8Serves 8
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1 cup rice (chawal)
1 packet canned corn kernels (makai ke dane)
1 1/2 cups cooked corn
1 capsicum
1 large sized tomato
3 sticks celery (ajmoda)
3 spring onions
1 onion
2 tsp curry powder
4 tbsp ghee
salt to taste

To be ground into a paste
4 green chillies
25 mm. (1") piece of ginger (adrak)
6 cloves garlic (lehsun)

  1. Boil the rice. Each grain of the cooked rice should be separate.
  2. Open the packet of corn and thaw in a colander.
  3. Cut all the vegetables into small pieces. Chop the leaves of the spring onions.
  4. Heat the ghee in a vessel and fry the onions for a little time.
  5. Add the paste and fry for 3 minutes.
  6. Add the curry powder and fry again for 1 minute.
  7. Add the tomatoes, capsicum, celery and spring onions and cook again for 3 minutes.
  8. Add the corn, rice, and salt and cook for 5 minutes.
  9. Serve hot.