To make corn pulao, first gather all the ingredients. Remove the corn kernels from the cobs. If the corn is raw, you can use your hands to remove the kernels; if it's a bit firm, use a knife to cut them off.

Place the kernels in a bowl. Rinse the rice in water and soak it for 30 minutes. Set the cashews and almonds aside on a plate.

Slice the carrot into long strips. Heat a pressure cooker on the stove and add ghee. Add asafoetida and cumin seeds, and let them sizzle. Add the carrot slices and sauté for 3-4 minutes. Then add the almonds and cashews, and sauté for 1 minute.

After the rice has soaked for 30 minutes, add the soaked fox nuts (makhana) and rice to the cooker. Then add salt, turmeric powder, red chili powder, and a little garam masala. Add 1 cup of water (about 240 ml), close the lid, and cook.

Once the pressure cooker has cooled, serve the pulao with pickle, chutney, and yogurt. This pulao is very tasty and healthy.