Corn Paneer Rice

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

Rate This Recipe


  • 2 cups basmati rice
  • 2 tbsp ghee
  • 100g corn
  • 100g paneer, chopped into cubes
  • 2 tbsp cashewnuts
  • Salt to taste
  • Sugar to taste
  • 1/2 tsp pulao masala
  • 2 tbsp oil

How to Make Corn Paneer Rice

  • Pressure cook the basmati rice up to 3 whistles. Remove from cooker and allow to cool.
  • Meanwhile cook the corn and paneer cubes in 2 tbsp of oil and add salt. Keep aside.
  • Heat 1 tbsp of ghee in a pan, fry cashewnuts and raisins. Keep aside.
  • After the rice is cooled, transfer to the pan; add some ghee and fry till rice turns light brown in colour.
  • Add sugar and mix well.
  • Then add cashew nuts, and pulao masala and mix it properly.
  • Now add the corn and paneer with the rice and mix well.
  • Cover pan and cook on a medium flame.
  • Remove from the flame after 5 minutes.
  • Corn paneer pulao is ready to serve.
  • Enjoy with some spicy side dish.