Wash rice with running water and soaked for 30 minutes in water.
Tomato, green chilli, and ginger blend in a blender and make a smooth paste.

Heat ghee in a pan and add cumin seeds and mustard seeds and saute. When seeds crackle, add chopped onion and saute till brown.

Now add blended tomato paste and saute till dark red.
Now add corn and salt, red chilli powder, coriander powder, garam masala powder, dry fenugreek leaves and mix well.

Drain excess water from soaked rice and add it to the pan and saute it for 1-2 minutes over medium flame and add five cups water and bring it boil over medium flame.When it starts to boil, reduce flame to low and cover the pan with a lid.

Cook covered for 10 minutes.
Turn off flame and let it stand for 8- 10 minutes.

Now open the lid and fluff the rice with a fork to separate rice grains. Our corn pulao is now ready to serve.