Corn & Mint Pulao ~ pressure cooker | Foodomania

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Corn & Mint Pulao ~ pressure cooker

Sep 11, 2012         5 comments.

If you don’t own a pressure cooker, I suggest you get one soon. I’ve lost count of the number of dishes you can make using this beauty! Being south Indians, we eat rice everyday. Apart from just cooking plain rice, you could do a million different dishes by just changing a few ingredients! The best thing about a pressure cooker is you don’t have to monitor it once its on the flame.Take this corn & mint pulao for example. If you really look at the recipe, there’s no complicated technique going on here. Just adding few spices derived from a traditional Indian Rice Pilaf recipe and skipping other veggies gives me a new dish! And a pretty tasty one at that!

CORN and MINT PULAO RECIPE | Corn Rice | Mint flavored corn pilaf
(Print this recipe)

Prep Time: 5 min
Cook Time: 15 min
Serves: 3-4

1.5 cups Basmati Rice (or any long aromatic rice)
1 cup corn kernels
1 cup mint leaves
4-5 cloves
2 inch cinnamon
1 tsp grated ginger
2 tsp minced garlic (I like the flavor hence I add more)
4 green chillies slit lengthwise (remove seeds if you can’t take the spiciness)
1 cup sliced onions
2 tsp oil
1.5 tsp salt (or as per taste)
2 1/4 cups of water (1.5 cups for each cup of rice)

1. Wash well and soak rice in water for around 20-30 min (this helps in keeping the cooked rice grains separated. However, if you’re pressed for time, skip this step)
2. Heat oil in the pressure cooker and add the cinnamon, cloves, green chilli & sauté for a minute until the aroma starts to come. Add in garlic & ginger and mix well.

3. Immediately add the sliced onions and fry until they are golden.

4. Add in the mint leaves & corn kernels and give a quick stir.

5. Add salt and mix well.

6. Add in the soaked rice (drain the water first) and mix everything together.

7. Add the water. Mix well and taste for salt. The water should be slightly more salty than what you usually would like.

8. Let that come to a boil.

9. Close the lid of the cooker with the whistle on. Let it cook until one whistle and immediately switch off the flame.

10. Let that rest for at least 15 minutes until the cooker stops making noises! 😀 Once the pressure is out, you can open the lid.

11. Fluff the rice with a fork or using the backside of a long spoon. Make sure you don’t break the rice but mix well. Serve with raitas (spiced yogurt) or any spicy side dish!


  1. This should work with any kind of rice, although the Basmati rice gives a wonderful aroma. Also, make sure that the water you’re using for the rice is correct. Different types of rice require different amounts of water to cook.
  2. You can skip corn and make it as a mint rice (in which case, I’d suggest you increase the mint to 2 cups). Alternatively, skip the mint and make a simple corn rice! You could also substitute corn with any kind of sprouts like Mung bean, Mat bean etc.
  3. Before closing the lid, make sure that salt is okay for you. If the water is slightly saltier than what you would like, that is okay as while the water cooks the rice, it gets less saltier (my experience! Dunno if its true! :P)

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