Indian Corn Pilaf
Transform your dinner table with the vibrant flavors of Indian Corn Pilaf, a fragrant and colorful rice dish perfect for any occasion. Made with aromatic basmati rice, sweet corn kernels, and a medley of warm spices like cumin, cardamom, and turmeric, this one-pot recipe strikes a perfect balance between comfort and elegance. Sautéed onions, fresh ginger, and a dash of lemon juice infuse the dish with layers of complexity, while optional toasted cashews add a satisfying crunch. Quick and easy to prepare in under 35 minutes, this pilaf pairs beautifully with curries, yogurt, or a simple salad, making it an ideal choice for weeknights or festive gatherings. With wholesome ingredients and a burst of authentic Indian flavors, this Indian Corn Pilaf is sure to become a family favorite.
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Recipe Information
Ingredients
- 1 cup basmati rice
- 1.5 cups water
- 2 tablespoons ghee (or vegetable oil)
- 1 teaspoon cumin seeds
- 1 bay leaf
- 2 cardamom pods (crushed)
- 3 cloves
- 1 medium onion (finely chopped)
- 1 teaspoon ginger (minced)
- 1 cup fresh or frozen corn kernels
- 0.5 teaspoon turmeric powder
- 1 teaspoon salt
- 2 tablespoons coriander leaves (chopped)
- 1 tablespoon lemon juice
- 1 green chilies (slit)
- 2 tablespoons cashews (optional, lightly toasted)
Instructions
Rinse the basmati rice in cold water until the water runs clear. Soak it in water for 20 minutes, then drain and set aside.
Heat the ghee or vegetable oil in a medium-sized pot over medium heat.
Add the cumin seeds, bay leaf, cardamom pods, and cloves, stirring until fragrant (about 30 seconds).
Add the chopped onion and sauté until golden brown (about 5 minutes).
Stir in the minced ginger and slit green chilies, cooking for another minute.
Add the corn kernels, turmeric powder, and salt. Stir to combine, letting the flavors meld for 2 minutes.
Gently fold in the soaked and drained basmati rice, ensuring it is well-coated with the spices.
Pour in 1.5 cups of water and bring the mixture to a boil.
Reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice cook for 15 minutes or until the water is fully absorbed.
Turn off the heat and allow the rice to rest, covered, for 5 minutes.
Fluff the rice gently with a fork and stir in the chopped coriander leaves and lemon juice.
Top with toasted cashews, if using, and serve warm.
Nutrition Facts
Calories |
870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 2442 mg | 106% | |
| Total Carbohydrate | 119.5 g | 43% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 21.7 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1448 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
