Corn Soya Rice

An amazing grain…corn!! I don’t really need to list down the health benefits of corn. Being an Indian, I can bet every Indian out there has definitely enjoyed a roasted corn (or commonly known as Bhutta) as a roadside snack at some point in their lives. Roasted over fuming charcoal and sprinkled over with fresh lime juice, salt and a tiny pinch of chat masala; just the thought of it can make anyone yearn for it anytime.

Corn has got its fair share of popularity in most of the countries in the world. It is a staple in Mexico and Spain wherein corn provides the foundation for tortillas, burritos and polenta. In almost every country corn is enjoyed as a favorite snack food in form of pop-corn and chips. Whereas in the U.S, corn dogs have emerged as a popular food item as they are inexpensive, healthy and easy to cook.

Among the very few veggies that DD loves is this wonder food…corn!! She loves to eat butter corn (steamed corn mixed with salt and butter). However, how about soya? She has a big NO for soya. Soya chunks are well known in India for their popularity among vegetarians as a healthy substitute for non-veg due to their high protein content. When I want DD to intake a few soya chunks, this is indeed my go-to dish as I really don’t have to worry much. As long as she can find the corn on her plate, she is a happy kid.
This recipe is very healthy nutritious and at the same time delicious. It is a good way to get enough portions of proteins and vitamins into our kids.

Since I make this rice usually for DD, I use moderate amount of spices. It is quite mild but yummy, with delicious flavors. Also, since the rice is made from very little spices I usually put a little ginger-garlic paste during tempering for enhanced flavor. However, it is not a compulsion. You could cut it out if you want to. 

P>S: One can add more spices according to personal preference.


Corn kernels – 1/2 cup

Soya chunks – 1/2 cup

Basmati rice – 1/2 cup

Cumin seeds – 1 tsp

Bay leaves – 1-2

Ginger-garlic paste (or roughly crushed) – 1 tbsp

Green chilli – 1 (optional)

Kasoori methi powder – 1 tsp

Coriander powder – 1 tsp

Amchoor powder – 1 tsp

Garam masala powder – 1 tsp

Black pepper powder – 1/2 tsp

Butter / Ghee – 2 tbsp

Salt – as per taste


  1. Soak the soya chunks in water for about 15 mins. After 15 mins, squeeze out the water from the soya chunks.


2. Take 2-3 cloves of garlic, 1 small piece of ginger and 1-2 green chilli. Roughly crush using a mortar and pestle.

3. Take some ghee / butter in a pressure cooker. Once the oil is warm, add the cumin seeds.


4. Once the cumin seeds start spluttering, add in the bay leaf. Stir for a few seconds.


5. Then add in the crushed ginger-garlic-green chilli paste. Fry for 1 min or until the raw smell is gone.


6. Then add the soya and corn kernels. Mix well and saute for a few seconds.


7. Then add in kasoori methi, coriander powder, garam masala powder. Mix well and saute for a few mins.

8. Then add in the washed rice. Mix well and stir for 1-2 mins.


9. Add enough water. For 1/2 cup of rice, I take 1.5 cups of water if cooked in a pressure cooker. At this point add the salt, amchoor powder and some black pepper powder. Mix well and let it come to a boil. Then pressure cook for 5 mins or until rice is done.


Healthy corn soya rice is ready. Enjoy!!


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