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🇮🇳
- 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
Nutrition Facts
Per serving
Rate this recipe
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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🇮🇳
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
About this recipe
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.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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