North Indian RecipesLunchSattvic

Singhara Pulao Recipe - Water Chestnut Mixed Rice

Name: Singhara Pulao Recipe - Water Chestnut Mixed Rice
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: North Indian Recipes
Ingredients: 300 grams singhade (water chestnut) - pressure cooked and skin peeled; 2 cups cooked rice; 1 bay leaf (tej patta); 1 star anise; 2 cloves (laung); 2 teaspoon cumin seeds (jeera); 1 teaspoon turmeric powder (haldi); salt - to taste; 2 teaspoon black pepper powder; sunflower oil; 2 sprig coriander (dhania) leaves - chopped

A sattvic North Indian Recipes recipe with singhade (water chestnut) - pressure cooked and skin peeled, cooked rice, bay leaf (tej patta). Ready in 30 min, serves 4.

Curated byKavya Sharma🇮🇳

Calories

665kcal

Estimated Cost

₹275-425

Carbs73g

Protein38g

Fats24g

Servings Scaler

Instructions

10 steps

1
To begin making the Singhara Pulao Recipe (Water Chestnut Rice Recipe), keep the cooked rice ready
singhade (water chestnut) - pressure cooked and skin peeled(300 grams)cooked rice(2 cups)
2
Pressure cook the water chestnuts with water for at least 8 whistles and allow it to rest for few seconds until it releases pressure naturally
singhade (water chestnut) - pressure cooked and skin peeled(300 grams)
3
Once done, take the water chestnuts out and peel off the black skin and keep the see aside
singhade (water chestnut) - pressure cooked and skin peeled(300 grams)black pepper powder(2 teaspoon)
4
Chop them into half
5
In a kadai, heat some oil, add cumin seeds, bay leaf, cloves and star anise and allow it to sizzle
bay leaf (tej patta)(1)star anise(1)cloves (laung)(2)cumin seeds (jeera)(2 teaspoon)
6
Add in cooked water chestnuts, salt to taste, turmeric powder and pepper powder
singhade (water chestnut) - pressure cooked and skin peeled(300 grams)cooked rice(2 cups)turmeric powder (haldi)(1 teaspoon)salt - to tasteblack pepper powder(2 teaspoon)
7
Saute until they are well combined
8
This will take about 2 minutes
9
After 2 minutes, add the cooked rice and toss it over gently until the rice is coated evenly and serve hot by sprinkle some chopped coriander leaves on top
singhade (water chestnut) - pressure cooked and skin peeled(300 grams)cooked rice(2 cups)sprig coriander (dhania) leaves - chopped(2)
10
Serve the Singhara Pulao Recipe along with a Palak Makhana Recipe and Makhana Moongphali Ki Kadhi to make it a complete meal

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Recipe Source: archanaskitchen.com

North Indian RecipesLunchSattvic

Singhara Pulao Recipe - Water Chestnut Mixed Rice

A sattvic North Indian Recipes recipe with singhade (water chestnut) - pressure cooked and skin peeled, cooked rice, bay leaf (tej patta). Ready in 30 min, serves 4.

Curated byKavya Sharma🇮🇳

Cook Time30 min

Calories

665kcal

Est. Cost₹275-₹425

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

73g(44%)

Protein

38g(23%)

Fats

24g(33%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

10 steps

1
To begin making the Singhara Pulao Recipe (Water Chestnut Rice Recipe), keep the cooked rice ready
singhade (water chestnut) - pressure cooked and skin peeled(300 grams)cooked rice(2 cups)
2
Pressure cook the water chestnuts with water for at least 8 whistles and allow it to rest for few seconds until it releases pressure naturally
singhade (water chestnut) - pressure cooked and skin peeled(300 grams)
3
Once done, take the water chestnuts out and peel off the black skin and keep the see aside
singhade (water chestnut) - pressure cooked and skin peeled(300 grams)black pepper powder(2 teaspoon)
4
Chop them into half
5
In a kadai, heat some oil, add cumin seeds, bay leaf, cloves and star anise and allow it to sizzle
bay leaf (tej patta)(1)star anise(1)cloves (laung)(2)cumin seeds (jeera)(2 teaspoon)
6
Add in cooked water chestnuts, salt to taste, turmeric powder and pepper powder
singhade (water chestnut) - pressure cooked and skin peeled(300 grams)cooked rice(2 cups)turmeric powder (haldi)(1 teaspoon)salt - to tasteblack pepper powder(2 teaspoon)
7
Saute until they are well combined
8
This will take about 2 minutes
9
After 2 minutes, add the cooked rice and toss it over gently until the rice is coated evenly and serve hot by sprinkle some chopped coriander leaves on top
singhade (water chestnut) - pressure cooked and skin peeled(300 grams)cooked rice(2 cups)sprig coriander (dhania) leaves - chopped(2)
10
Serve the Singhara Pulao Recipe along with a Palak Makhana Recipe and Makhana Moongphali Ki Kadhi to make it a complete meal