Pea And Sweet Corn Pulao Recipe


Preparation Time30 MinCooking Time40 Min
Ready In1 Hr 10 MinDifficulty LevelMedium
Health IndexAverageServings5
VegetarianMain Ingredient


 Basmati rice2 Cup (32 tbs)
 Ghee3 Tablespoon
 Black cumin seeds1⁄2 Teaspoon
 Black peppercorns8
 Whole cloves3
 Green cardamoms3
 Cinnamon stick1
 Onion1 , diced
 Salt1 1⁄2 Tablespoon
 Coriander1 Tablespoon, chopped
 Green chilies2 , chopped
 Bay leaves2
 Potato1 , diced
 Peas4 Ounce (125 Gram)
 Sweet corn2 Ounce (50 Gram)
 Water3 Cup (48 tbs)

Nutrition Facts

Serving size

Calories 426 Calories from Fat 86

% Daily Value*

Total Fat 10 g15.2%

Saturated Fat 5.7 g28.7%

Trans Fat 0 g

Cholesterol 24.1 mg

Sodium 1758 mg73.2%

Total Carbohydrates 76 g25.4%

Dietary Fiber 4.4 g17.7%

Sugars 3.5 g

Protein 8 g16.7%

Vitamin A 9.6% Vitamin C 51.2%

Calcium 5.5% Iron 11.5%

*Based on a 2000 Calorie diet


Wash the rice, drain and set aside.
Heat the ghee in a heavy-based saucepan, add the cumin seeds, black peppercorns, cloves, cardamoms and cinnamon and fry for about 30-40 seconds before adding the onion.
Continue frying until the onion is golden brown.
Add the salt, coriander, green chillies, bay leaves, potatoes, peas and sweetcorn.
Stir-fry for 3-5 minutes.
Mix in the rice, followed by the water.
Bring to the boil, lower the heat, cover the pan and cook for 15-20 minutes, or until the rice is tender and the water has been absorbed.
Leave the rice to stand for a further 5 minutes before serving garnished with sliced tomatoes, if liked.