Masala Corn & Peas Pulao
Sweet corn and peas make this an easy everyday rice dish, while Signature Garam Masala gives it enough warmth and complexity to stand on its own. The blend is used sparingly because rice amplifies concentrated spices across every mouthful.
Servings
4
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
✨ Zaika Potli Secret Technique
Add ¾ tsp Signature Garam Masala just before the rice, frying it only briefly in the ghee before liquid is added.
Ingredients
Ingredients
- Basmati rice — 1½ cups / 300 g
- Sweet corn kernels — 150 g
- Green peas — 150 g
- Ghee — 1½ tbsp
- Onion — 1 medium, thinly sliced
- Ginger — 1 tsp, grated
- Green chilli — 1, slit
- Signature Garam Masala — ¾ tsp / about 2–3 g
- Salt — 1¼ tsp
- Water — 2½ cups
For Finishing
- Fresh coriander — 2 tbsp
- Lemon juice — 1 tsp
Cooking Instructions
-
1Wash the rice until the water runs mostly clear.
-
2Soak for 20 minutes and drain.
-
3Heat ghee in a heavy saucepan.
-
4Add onion and cook until light golden.
-
5Add ginger and green chilli and cook briefly.
-
6Add corn and peas and sauté for 2 minutes.
-
7Add Signature Garam Masala and stir for only 15–20 seconds.
-
8Add the drained rice and fold gently.
-
9Pour in water and add salt.
-
10Bring to a boil.
-
11Cover tightly and reduce to the lowest heat.
-
12Cook for 10–12 minutes, until the liquid is absorbed.
-
13Turn off the heat and rest covered for 10 minutes.
-
14Fluff gently.
-
15Finish with coriander and lemon juice.
💡 Chef's Pro Tip
Keep the garam masala restrained in pulao. Adding the same quantity used for a curry can make rice taste overly perfumed and slightly bitter.
🍽️ Perfect Serving Pairings
My Take On Masala Corn & Peas Pulao
Sweet corn and peas make this an easy everyday rice dish, while Signature Garam Masala gives it enough warmth and complexity to stand on its own. The blend is used sparingly because rice amplifies concentrated spices across every mouthful.
The Secret: Keep the garam masala restrained in pulao. Adding the same quantity used for a curry can make rice taste overly perfumed and slightly bitter.