To begin making the Corn Pulao Recipe, take rice cooker or sauce pan, add rice and water.

Then, add 1 tablespoon ghee, cloves, cinnamon, cardamom, bay leaf, peppercorn, salt and boil till the rice is cooked fully. Drain if there is any excess water remaining after boiling. Keep the rice aside.

Heat oil in a heavy bottomed pan. Add cumin seeds to the oil and when cumin seeds start to splutter, add the onion and saute it till it turns golden brown. 

Now, add ginger-garlic paste, boiled corn, baby corn and salt. Let it cook for 2 minutes.

Now, add the dry spices, start with cumin seeds powder, coriander powder, red chilli powder, turmeric powder and garam masala powder. Let it cook for about 2 minutes.

Mix it well and add tomato puree, cook it for another 2-3 minutes then add cream and turn off the flame.

Take a baking dish, layer the vegetables first and then the rice. Sprinkle one tablespoon ghee on top and fresh coriander.

Cover it with aluminium foil and keep it in a preheated oven at 180 degree for about 10 minutes. Once done, take it out and it is ready to be served.

The Corn Pulao can be served with Paneer Butter Masala, Butter Naan and Lauki Raita to make a complete dinner meal. It is also a convenient dish to prepare when you have a lot of guests at home.