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Sweet Corn Pulao
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Sweet Corn Peas Pulao Recipe | Easy Lunch Box recipe

A quick Pulao with sweet corn and greet peas. It is so mild and perfect for a lunch box.Goes well with any spicy gravy.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: Indian
Servings: 2
Author: sharmila kingsly

Standard 1 cup measures 240 ml


  • Basmati Rice – 1 cup
  • Oil Ghee – 1 tbsp
  • Fennel Seeds – 1 tsp
  • Cinnamon stick – 1 inch piece
  • Cardamom pods – 3
  • Cloves – 2
  • Cashew nuts – 5
  • Crushed ginger garlic – 1 tbsp
  • Green Chilli – 3
  • Onion - 2
  • Sweet Corn – ¼ cup
  • Green Peas – ½ cup
  • Pandan Leaves – Rambai illai – 1 big
  • Water – 1 ¼ cup
  • Salt as needed
  • Lemon – ½
  • Curd – 1 tbsp


  • Heat a cooker with oil or ghee once hot add in the Fennel Seeds, Cloves, Cinnamon stick ,Cardamom pods and cashew nuts .Coo in a medium flame until the cashew nuts turn golden. Next add in the crushed ginger and garlic saute till the raw smell leaves.
  • Add in the green chilli and onions saute till glossy.
  • Next add in the corn kernels and green peas. Mix well. Soak in the basmati Rice for 30 mins.
  • Add in the pandan leaves. Sauté for a minute. Next add the soaked rice.
  • Fry for a minute and then add in the water. Add the required salt ,lemon juice and curd. Mix well.
  • Close the cooker and cook in a high flame when the steam comes vigorously put on the whistle and cook for 3 minutes in high flame and switch off.
  • Wait till the pressure is released on its own and then open the cooker. Fluff the rice without breaking the grains and serve.



  • Serve with Raita and any spicy gravy.
  • If you can get pandan leaves you can add 2 tbsp of mint and coriander leaves each.
  • You can also use fresh peas. If using dried peas. Soak overnight pressure cook for 2 whistles and then use.
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