Sweet Corn Coriander Rice Recipe
Servings: 3–4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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Ingredients:
1 cup basmati rice (or any long-grain rice)
1 cup sweet corn kernels (fresh, canned, or frozen)
1 small onion, finely chopped
1 green chili, chopped (optional for spice)
1/2 teaspoon cumin seeds
2 tablespoons oil or ghee
Salt to taste
For the Coriander Paste:
1 cup fresh coriander leaves (cilantro)
1-inch piece of ginger
2 cloves garlic
1 green chili (adjust to taste)
2 tablespoons water
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Instructions:
1. Cook the Rice:
Rinse and cook the rice with 2 cups of water until fluffy. Let it cool slightly and fluff with a fork.
2. Make Coriander Paste:
In a blender, grind coriander leaves, ginger, garlic, green chili, and water into a smooth paste.
3. Sauté the Spices and Onion:
Heat oil or ghee in a pan. Add cumin seeds and let them splutter. Add chopped onions and green chili (if using). Sauté until soft and golden.
4. Add Corn and Coriander Paste:
Stir in the sweet corn and cook for 2–3 minutes. Then add the coriander paste and cook for another 4–5 minutes on medium heat, until the raw smell disappears.
5. Mix in the Rice:
Add the cooked rice and gently mix everything together until well combined. Add salt to taste. Cook for 2 more minutes and turn off the heat.
6. Serve:
Serve hot with raita, plain yogurt, or a simple salad. It also pairs well with pickle or papad.
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Tips:
You can add a squeeze of lemon juice at the end for extra freshness.
Use leftover rice to make this dish even quicker.
Garnish with extra coriander or roasted cashews for crunch.