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Corn Pulao is a lightly spiced Indian rice dish with delicate aromatics and a subtle, fragrant flavor. This versatile vegetarian side dish complements any curry and is a family mealtime staple.
Rinse the basmati rice in cold water until the water runs clear, then soak for 20 minutes and drain well.
Heat vegetable oil in a heavy-bottomed pot over medium heat; once hot, add cumin seeds, bay leaf, cinnamon stick, and cloves, and sauté for 30 seconds until aromatic.
Add finely sliced onion and cook on medium-high heat until soft and lightly golden, about 3–4 minutes.
Stir in the green chili (sliced) and corn kernels, sautéing everything together on medium heat for 2 minutes so the corn sweetens slightly.
Add the soaked, drained rice, gently stir to coat in the spices, and toast for 1 minute; season with salt, then pour in the water.
Bring to a boil over medium-high heat; once boiling, reduce to the lowest heat, cover tightly, and cook for 14–16 minutes until rice is tender and liquid absorbed.
Turn off the heat and let the pot stand, covered, for 5 minutes—this step allows the rice to finish steaming without overcooking.
Fluff the pulao gently with a fork before serving.
