Corn Tehri | Corn Rice Recipe

Corn Tehri is delicious rice dish which is fragranced with turmeric, vibrantly yellow color and flavorful in taste. You can serve this tehri dish with boondi raita and carrot pickle or mango pickle. This dish is very comfortable dish which you can serve as main course. 

Course Rice
Cuisine Awadhi
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 People
Author Preeti Garg


  • 2 Cup Basmati Rice
  • 1 Medium Onion Sliced
  • 1 Medium Potato Diced
  • 1 Cup Corn Kernels, Frozen
  • 1 Medium Carrot Chopped
  • 2 Small Tomatoes Chopped
  • 2 Green Chilies Slits
  • 1 Tsp. Ginger Garlic Paste
  • 2 Cloves
  • 2 Green Cardamom
  • 1 Bay Leaf
  • 1 Tsp. Cumin Seeds
  • 1" Cinnamon Stick
  • 2 Tbsps. Oil
  • Salt to Taste
  • Red Chili Powder to Taste
  • 1/2 Tsp. Turmeric Powder
  • 1/2 Tsp. Garam Masala
  • Fresh Coriander Chopped


  1. Wash and Soak the rice in water for atleast 15-20 Minutes.

  2. Heat the oil in deep and thick bottom non-stick pan. Add Cumin seeds when they start splutter. 

  3. Add cardamom, cloves, bay leaves and cinnamon. Sauté few seconds. 

  4. Add ginger garlic paste and green chilies. Add onion and saute till to translucent. 

  5. Add tomatoes, potatoes, carrots and corn and saute 2 minutes. Add spices and mix well. Add rice and mix well. Cook for 3-4 minutes.

  6. Add 4 cups of water and bring to a boil on high flame. Reduce the flame and cover with lid and cook for 15 minutes or till to done. 

  7. Remove from the flame and serve immediately with raita, sauce and papad.