Shahi Corn Pulao


In my childhood and teens, I was a very, very picky eater. I hated vegetables, milk, rice, chapatis, breads, daals… Literally anything and everything you can think of. My mom, despite being an excellent cook, used to have a harrowing time trying to feed me. She always had to come up with some innovation or the other to get the essential nutrients inside my system. During one such experimentation, she came up with Shahi Corn Pulao. Needless to say, it remains my favorite easy-to-make rice preparation till date.

When you are famished and can’t wait beyond 5 minutes to gorge on something different, which is filling and yummy, Shahi Corn Pulao is what you need. Also, it is a great recipe to use up leftover rice. A top favorite with the fussy-about-food kids! Honest. Telling from personal experience! 😉

Here’s the recipe for you:


1 bowl rice (cooked till just done)
Half bowl corn kernels (steamed for 2 mins)
A handful peanuts or cashew (I personally prefer peanuts as they go amazingly with corn)
12-15 raisins
2 cinnamon sticks
2 green cardamoms (whole)
1 bay leaf
Half teaspoon cumin seeds
Half teaspoon garam masala
Half teaspoon black pepper powder
1 teaspoon sugar
Salt to taste
2 tablespoons ghee


In a pan, heat ghee. Add cumin seeds, bay leaf, cinnamon sticks and green cardamoms. Fry for a minute. Add the steamed corn kernels and stir fry for 2 minutes. Add peanuts and raisins and mix well. Next, season with salt, pepper and garam masala and mix well. Add sugar and sprinkle one tablespoon water to mix it well. Finally, add in the cooked rice and mix well. Cover the pan with a lid and let it cook for 2 minutes. Remove from flame and discard the cinnamon sticks, cardamoms and bay leaf. Serve hot with a raita of your choice and see the plates getting polished off!

Eat, drink and be merry! 🙂


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