The Fragrant Mint & Sweetcorn Pilao Rice!

Back when we were children, those weren’t the days of dining at sprawling, high-end hotels or brunches at a four-star resort. Nowdays, when I see everyone checking into the Marriott or Leela or Westin on facebook, I smile on remembering the time when we would look at the Taj Palace Hotel of Mumbai from across the street during the ‘Mumbai-Darshan’, and marvel at the fact that all the famous film-stars dined there. Ah, the simpler times!

Our weekend takeaways came from simple eateries like Udipi (a famous yet budget-friendly South-Indian food franchise) or Hong-kong, an Asian restaurant tucked away into a narrow lane near our house. We used to wait for the day when mum would order us food from these joints and even today, I still get the same takeaways when I visit my home-town in India.

One of these favorite joints of ours was a place called- VRINDAVAN. It was a humble little restaurant in the New Palasia area of Indore and the specialty of this place is that it did an insane variety of corn-based dishes that were more delicious than you can ever imagine. They had corn-pakoras, corn-bhel, corn kees, corn-pulao, corn chaat and corn-what not. Corn-Chaopati it was called! It was a budget-friendly fare, very reasonable and the food was so yummy that the taste still lingers on my tongue.

So, when I saw a tin of corn in my refrigerator which was almost 3/4th full, I immediately thought of replicating my favorite dish from Vrindavan- Corn-Pulao!

All I could remember from memory was that it used to have whole-spices, corn kernels, coconut shreds, it used to be sweetish and it used to have a greenish base, like a pesto. Relying on my memory and taking tit-bits from a couple of recipes on you-tube, I began making this new recipe. For the green paste, I pretty much used the ingredients for the standard green chutney that I prepare regularly and for rest of the procedure, I simply followed the way of making an everyday pulao. In the end, I added sugar…. (remember I told you that Vrindavan’s pulao used to be sweetish?)….mix-mix and taking a spoonful, stuffed a gigantic bite into my mouth.  Surprise, surprise! I nailed the exact taste on my very first attempt! Every bite was like an instant trip down the memory lane. I quickly wrote down the exact recipe lest I forget even a single element of it.

I would recommend that you follow this recipe step by step, without any alterations or leaving out of any ingredients. Try out this recipe the next time you want a change from cooking your routine vegetable Pulao or Biryani and I assure you that everyone will love it. If you are a corn lover like me, you have to try it!

Give this recipe a go friends and enjoy!!


– 1 cup Basmati Rice

– 1 cup of ‘ready-to-eat’ Sweetcorn kernels

– 1 large Onion

– 1 Bay Leaf

– 2 Green cardamoms

– 3 Cloves

– 1 tsp Cumin seeds

– 2 tbsn Oil

– 1 tbsn Red chilly powder

– 1 tsp – Garam Masala powder

– 1-2 tsp Sugar

– Salt as per taste

For the green paste:

– ½ cup Fresh coriander leaves

– ½ cup Mint leaves

– A small piece of fresh Coconut, peeled

– 1 small piece of Ginger

– 2 Garlic cloves

– 2 Green chillies


– Wash rice and cook it al-dante (3/4th cooked) as we do for fried-rice. We do not want the rice to be fully-done as they will also be cooked a bit more later. Set aside.

  • To check if your rice is done, here’s a trick- The rice should be pretty much cooked but still have a bit of a grain when you break a rice between your forefinger and thumb.
  • Also, before you add the raw rice to your boiling water to cook, make sure you add 1 tsp of olive oil and some salt in it. Oil ensures that your rice doesn’t get mushed up together and salt is for inducing some seasoning.

– Grind all the ingredients under the ‘green paste’ by adding a little water. Set aside.

– Meanwhile, thinly slice the onions. Set aside.

– Heat oil in a non-stick frying pan.

– Add cumin, cardamom, cloves and bay leaf. Fry for around fifteen seconds.

– Add the onions and cook on medium-low heat till they turn crisp, brown and caramelised.

– Now add the green paste and saute for 2 minutes.

– Add the corn and sauté again for 2 minutes.

– Add the red chilly powder, garam masala, salt and sugar and mix everything well.

– Add your pre-cooked rice and gently mix it with the tempering, careful not to break the rice. Cook for the final 4-5 minutes more and switch off the flame!

– Serve hot and enjoy!!


– If your sweetcorn kernels are not of a ready-to-eat variety, steam the corn before adding to the tempering.

– I have used the green peas only for decorating the dish! They haven’t been used in the recipe itself.






27 Comments Add yours

  1. When you recreate childhood memories intertwined with food, the rush of pleasure that comes with the first bite, ah! You do feel like a star 😉 The corn pulao looks fab.

    Liked by 1 person

    1. Absoluteelyyyyy! Does something to you, doesn’t it? 🙂 Thanx so much!!

      Liked by 1 person

      1. Yes, because I do it a lot. Recreate memories in the kitchen. The pleasure is mine 🙂

        Liked by 1 person

  2. Patricia says:

    That looks and sounds delicious. One question what is Garam Masala powder?

    Liked by 1 person

    1. Hi Patricia! Garam masala is a blend of ground whole-spices commonly used in the Indian dishes. Since you are using so many whole-spices in this dish anyway, you can easily skip Garam Masala in this. I am just habitual of using it, I guess! 🙂

      Liked by 1 person

      1. Patricia says:

        Thanks! I’ll look for it at the spice shop, since I don’t eat meat, this is a great main dish for me! Thank you for sharing!

        Liked by 1 person

      2. Most welcome Patricia! If you have whole spices like cardamom, cinnamon, bay-leaf and cloves at home, you can make your own Garam Masala as well. Just dry-roast them a bit in a pan and grind to a fine powder in the blender. Store in an air-tight box in the kitchen shelf. It will keep for years! 🙂

        Liked by 1 person

      3. Patricia says:

        Oh I can do that! Thanks!

        Liked by 1 person

  3. PriyaPandian says:

    Nice share Mallika. Sounds easy and delicious 👍

    Liked by 1 person

    1. Thanks so much Priya!😊


  4. Megala says:

    Really flavorful pulav, yes I can imagine how it could smell (from your ingredient list)! Will try soon.

    Liked by 1 person

    1. Thanx so much Megala!😊 Do leave me a note on how it works out for you!

      Liked by 1 person

  5. Ok, you are killing me!!! Of course not literally but this sounds amazing 🙂 I appreciate the stories that you pair with your recipes, very enjoyable 🙂

    Liked by 1 person

    1. Ha ha! Thanx so much @soulfood for the lovely words..So glad that you liked the recipe and the stories!😄 Humbled!

      Liked by 1 person

  6. Rateka says:

    I am drooling 🤤… this looks delicious and awesome capture. You have a beautiful blog and amazing clicks 👏🏻👏🏻

    Liked by 1 person

    1. Hi Rateka! Thanks soo much for all the likes and compliments😊 You have a wonderful blog too!

      Liked by 1 person

      1. Rateka says:

        Thanks dear 😊

        Liked by 1 person

  7. In love with first paragraph 😉 reminsced my childhood memories 🙂

    Liked by 1 person

    1. Awe thanx so much! 🙂 Those were the days right? 😉


      1. Yeah 🙂 I always had the same feeling for taj hotel as you have mentioned 😉 and people now a days post check ins in Marriott and leela just like that 😀 those were real simple and peaceful days 🙂

        Liked by 1 person

  8. nadishaf says:

    That sounds and looks soo delicious!!!

    Liked by 1 person

  9. Lovely recipe Mallika… turned out to be a super hit for my son 😉 the only tweak I did is by adding my regular home made Hari chutney and excluding coconut … thank you my dear 🙂

    Liked by 1 person

    1. Awe so glad that you and your family enjoyed it! Thanx so much for the feedback. Glad to know that it worked out well! 🙂

      Liked by 1 person

  10. Pia says:

    Great recipe 🙂 I like your blog. I nominated you for the Awesome Blogger Award. If you don’t do this award, it’s alright (nomination is optional). 🙂 Here is the link


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