Skip to main content

Sweet Corn and Paneer Pulav

Sweet corn and Paneer Pulav- simple and easy pulav with mild flavours. This Pulav is best for kids lunch box as they like both the sweet corn kernels and paneer cubes. The freshly ground ginger, garlic and green chilly paste adds a beautiful colour and a wonderful flavour for the Pulav. So please do not skip the ground paste or do not use ready made paste. In this Pulav, I have not used either tomatoes or lemon juice instead I have added thick curd while sauteing the onions. After cooking the Pulav, the paneer cubes are sauted in ghee or oil and then added to the rice.

Sweet Corn and Paneer Pulav with step by step instructiuons - Easy luch box dishes - Biryani & Pulav recipes - Sweet corn and Paneer Pulav- simple and easy pulav with mild flavours. This Pulav is best for kids lunch box as they like both the sweet corn kernels and paneer cubes. The freshly ground ginger, garlic and green chilly paste adds a beautiful colour and a wonderful flavour for the Pulav.



In this Pulav also, I have used the most common basmati rice, but you can use jeera samba rice or ponni raw rice. When it comes to biryani or pulav the cooking method is easy and requires some attention while adding the water. If you soak the rice for 20 to 30 minutes, then 1.5 cups of water is perfect for 1 cup of rice. Now let's see how to prepare this easy and tasty pulav with step by step photos.





Sweet Corn and Paneer Pulav

Print Friendly and PDF

Prep time : 10 minutes
Cook time : 15 minutes
Serves : 4
Category : lunch / pulav
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 1 cup (225 grams) basmati rice
  • 1 cup sweet corn kernels
  • 150 grams paneer
  • 1 onion, thinly sliced
  • 8 garlic cloves
  • small piece ginger
  • 2 green chillies
  • 1/2 tsp turmeric powder
  • 2 tbsp thick curd
  • 1 bay leaf
  • 3 cloves
  • 2 cardamom
  • 2 small piece cinnamon
  • 2 tbsp finely chopped coriander leaves
  • 2 tbsp ghee or oil
  • salt to taste
Cooking Directions
  1. Peel the garlic cloves and ginger. Take a small chutney jar and add the garlic cloves, ginger and green chillies. Add 2 tbsp water and grind it nicely.
  2.  Heat 2 tbsp ghee in a pressure cooker. Once the ghee  is hot enough, add bay leaf, cinnamon, cloves and cardamom.Then add the onions and saute them well.
  3. Next, add the ground green chilly ginger garlic paste and saute until fragrant, stirring constantly.
  4. Add the thick curd and stir it continuously for a few minutes.
  5. Next, add in the sweet corn kernels and stir to combine with the onions. Cook until the corn kernels changes its colour to bright yellow. Measure and pour 1.5 cups of water and required salt. Stir them well and when it starts to boil, add the drained rice. Mix them gently and close it with the lid.
  6. Reduce the heat to low and pressure cook for 7 to 9 minutes or turn off the heat after 2 whistles. Take the pressure cooker from the stove top and keep it on your kitchen counter top. Allow the pressure to settle down completely.
  7. In the meantime, cut the paneer into medium cubes. Heat ghee in a flat nonstick pan on low heat. 
  8. Place the paneer cubes and toast each cube gently. When it starts to brown on the downside, gently flip them and continue to toast. After a few minutes, toast, it's sides and transfer it to a plate.
  9. Now open the pressure cooker and transfer the Pulav to the serving dish. Garnish with chopped coriander leaves. Finally, add the roasted paneer cubes and mix them well with the rice.  Serve it warm with a vegetable salad.


Sweet Corn and Paneer Pulav with step by step photos 


Wash and soak the rice with 1/2 cup of water for 30 minutes. After 30 minutes, drain the water completely. Keep the sweet corn kernels and onions ready for cooking.


Peel the garlic cloves and ginger. Take a small chutney jar and add the garlic cloves, ginger and green chillies. Add 2 tbsp water and grind it nicely.



Heat 2 tbsp ghee in a pressure cooker. Once the ghee  is hot enough, add bay leaf, cinnamon, cloves and cardamom.


Then add the onions and saute them well.


 Next, add the ground green chilly ginger garlic paste and saute until fragrant, stirring constantly.


Add the thick curd and stir it continuously for a few minutes. (Use thick curd for this rice).



Next, add in the sweet corn kernels and stir to combine with the onions. Cook until the corn kernels change its colour to bright yellow.


 Measure and pour 1.5 cups of water and required salt.


Stir them well and when it starts to boil add the drained rice. Mix them gently and close it with the lid.


In the meantime, cut the paneer into medium cubes. Heat ghee in a flat non stick pan on low heat. 


When it starts to brown on the downside, gently flip them and continue to toast. After few minutes, toast it's sides and transfer it to a plate.


Now open the pressure cooker and transfer the Pulav to the serving dish. Garnish with chopped coriander leaves.

Finally, add the roasted paneer cubes and mix them well with the rice. 


Serve it warm with a vegetable salad or onion raitha.



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