Skip to main content

Sweet corn Jeera rice

Sweet Corn Jeera rice - Rice Cooked with sweet corn and flavoured with cumins
A hearty and delicious rice with basmati rice, sweet corn kernels and tossed in ghee or butter with cumins. Simply Delicious!!
Now a days sweet corns are available any time of year and onions, green chillies and other spices are kitchen staples for most people, so this is really a best and easy dish.  Adding fresh sweet corn kernels and roasted cumins look beautiful in the rice. With a side of any light gravies, this rice is beautiful to serve for your holiday lunch or dinner. You can use jeera samba rice instead of the basmati rice,  but I prefer the basmati since its flavour was so nice in this dish. When making this rice if your sweet corn kernels are not fresh or don't look in bright yellow colour the rice would not taste good either. So try to use fresh sweet corn kernels for this rice. Let's see how to prepare this Sweet Corn Jeera Rice with step by step photos. The best side dish for this rice are Paneer Methi Masala, Broccoli Masala,  green peas masala.







Sweet corn Jeera rice with step by step photos




Prep time : 20 minutes
Cook time : 20 minutes
Total time : 40 minutes
Serves : 3

Ingredients
  • 1 cup basmati rice
  • 1 cup sweet corn kernels
  • 1 onion, thinly sliced onions
  • 2 green chillies, cut them into small circles
  • 1 bay leaf
  • 3 cloves
  • 1 or 2 small cinnamon
  • 1 star aniseed
  • small piece javithiri
  • 2 green cardamom
  • 1 tsp cumins (jeera)
  • 1 tbsp unsalted butter
  • 1 tsp ghee
  • few finely chopped coriander leaves
  • salt to taste

Cooking Directions


1. Wash the rice gently for 2 to 3 times and let them soak for 30 minutes in 1 cup of water. After 30 minutes, drain the water completely.


2. Take a wide vessel or pot and add 4 to 5 cups of water. Add all the spices( cinnamon, bay leaf, star aniseed, javithiri, cardamom) and  a tsp of ghee. Allow them to boil. 
When it starts boiling, add the sweet corn kernels, drained rice and required salt. 

       
 
  
3. Reduce heat and simmer until rice is cooked, about 10 to 12 minutes. Stir occasionally while the rice is cooking. 
After 10 minutes close the rice with a lid for 4 minutes. Then drain the water completely. 


4. Now spread the rice in a wide plate or bowl.  Add a drop of ghee and gently fluff the rice with a spoon. 



5. Take a pan or kadai and add the butter. Allow them to melt. 


6. First add the cumins and allow them to crackle. Next, add the green chillies. After a few seconds, add the thinly sliced onions. Saute them for a few seconds.


7. Now add the cooked rice to the kadai and mix them gently and evenly. No need to stir them, just mix them gently and garnish with finely chopped coriander leaves. 



8. Serve it hot with a salad and any gravies of your choice. 

If you try this recipe for Sweet corn Jeera rice send us your comments below and share the recipe for your friends and family.

Comments

Popular posts from this blog

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.   Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE. 2. Pulikuzh

Ladies finger Pachadi - Tirunelveli Vendakka Pachadi

This is a wonderful Tirunelveli Ladies finger pachadi that is usually served with sambar and rasam. There are many versions for this recipe. This version includes ladies finger, tomato, raw mangoes and it gets flavouring from small onions, red chilly powder and asafoetida powder.  The coconut paste adds a delicious richness to the pachadi. Simple to make and a very tasty side dish for traditional South Indian meals.

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers.  In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice.  Now let's see how to prepare this kootanchoru with step by step photos.   Here is a short video for Tirunelveli Kootanchoru

Badusha - Sweet with maida (all purpose flour, ghee and sugar) - Easy Diwali Sweet

Badusha is a popular sweet prepared with maida, ghee and sugar. Badushas are one of the favourite desserts for my husband. This dessert comes together quite easily because it doesn't require any difficult steps like stirring work for halwa or burfi. The dough is also easy to knead with two simple steps. Let us see some important tips for perfect badusha. Making dough for badusha To make successful dough for badusha it is important to develop gluten in the dough by kneading with proper ingredients and measurements. For the dough all you need is maida, ghee and a pinch of baking soda. No special equipments like beater or anything is not required to knead the dough. Just add a pinch of baking soda to get a soft texture for the badusha. But do not add more than a pinch because it will be separated while frying the badusha. I have experimented with butter and ghee for kneading the dough and I got perfect results with ghee. For 500 grams maida, 175 to 200 grams of ghee are requ

Tirunelveli Salna for Parotta - Empty Salna for Parotta and Chapathi

Salna - this flavorful gravy is a super side dish for parotta that everyone will like it. Last year tasted this salna with parotta in a hotel in Tirunelveli. The gravy in this salna has a blend of flavours from the spices. The onions and tomatoes are sauted with ginger garlic paste and slowly simmered in the coconut masala paste for 20 minutes, allowing time to blend everything together.  How to make Tirunelveli Salna To prepare this salna, these are the ingredients you will need 1. Ginger garlic paste - these two are the key for adding flavour. For salna, we have to add a good amount of ginger garlic paste when compared to other gravies. Try to use homemade fresh ginger garlic paste for this salna. 2. Onions, tomatoes and green chillies - these three are the main ingredients for any gravies. I have used both sliced tomato and ground tomato for this salna, as it gives a beautiful colour and taste for the gravy.  3. Chilly powder, coriander powder and garamasala powder - these three a

Vegetable Brinji Rice - Brinji Rice Recipe

Vegetable brinji rice is a popular rice variety in Tamil Nadu which are mostly served in marriages and also in restaurant meals. I like this brinji rice with a kurma and onion raita. 

Ridge Gourd Kootu - Peerkangai Kootu

Ridge gourd kootu - one of my favourite kootu dish for lunch. Naturally ridge gourd has a soft texture which is suitable for kootu dishes. Mostly we don't add onions, tomatoes and garlic for kootu dishes. For this ridge gourd kootu I have added both chana dal and moong dal. As the ridge gourd has soft texture, it gets cooked easily in a vessel so need for pressure cooking. The dals must be cooked in pressure cooker for the smoother consistency which will be perfect for kootu dishes. My Grandma gave me this idea to include both chana dal and moong dal for this kootu because ridge gourd has high water content moong dal gives thickness to it. After cooking the ridge gourd, the kootu is followed by adding the dals and the coconut paste. The coconut based kootu dishes are popular in most Tirunelveli districts. We all like any  kootu with the combination of dals and coconut small onions cumin paste. In my opinion any kootu dishes must have a mild flavours with a medium thick consi