Corn Pulao Recipe

A rice dish with the goodness of corn and a variety of vegetables makes a fiber packed meal option, easy to make and highly nutritious.

Nutritional info

  • 86.0 mcg
    Vitamin A
  • 23.7 gm
    Carbohydrate
  • 5.1 gm
    Total Fat
  • 0.2 mg
    Iron
  • 2.9 mg
    Vitamin C
  • 158.9 kcal
    Energy
  • 0.9 gm
    Protein
  • 4.8 mg
    Calcium
  • Ingredients
  • Step-by-Step

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3.0 Tbsp(39.0 gm) Basmati Rice

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2.0 Boiled Tbsp(24.0 gm) Sweet Corn

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2.0 Diced Tbsp(17.0 gm) Baby Corn

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1.0 Chopped Tbsp(8.0 gm) Onion

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2.0 Chopped Tbsp(12.0 gm) Cabbage

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2.0 Chopped Tbsp(19.0 gm) Carrot

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1.0 Chopped Tbsp(10.0 gm) Capsicum

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1.0 Chopped Tsp(2.0 gm) Garlic

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1/2 Tsp(3.0 gm) Ginger Garlic Paste

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1/4 Powder Tsp(0.75 gm) Black Pepper

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1/4 Tsp(1.0 gm) Salt

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1.0 Tbsp(8.0 ml) Oil

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100.0 Ml(100.0 ml) Water

  • Heat 1 tbsp oil in a frying pan and add 1 tbsp chopped onion.

  • Once the onions are slightly transparent, add 1 tsp chopped garlic, 1/2 tsp ginger garlic paste and sauté.

  • Mixing continuously, add 1 tbsp chopped capsicum, 2 tbsp chopped cabbage, 2 tbsp chopped carrot, 2 tbsp diced baby corn, 1/4 tsp salt, 1/4 tsp black pepper and 2 tbsp of previously boiled corn.

  • Making sure all the ingredients are properly mixed, add the previously cooked rice and mix.

  • Serve hot with Nestlé A+ Curd.

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