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
Cuisine: Indian
Ingredients: 300 g Water Chestnuts (300 grams Singhade (water chestnut) pressure cooked and skin peeled); 2 cup Rice (2 cups Cooked rice); 1 piece Bay Leaves (1 Bay leaf (tej patta)); 1 piece Star Anise (1 Star anise); 2 pieces Cloves (2 Cloves (Laung)); 2 tsp Cumin Seeds (2 teaspoon Cumin seeds (Jeera)); 1 tsp Ground Turmeric (1 teaspoon Turmeric powder (Haldi)); 0 pieces Table Salt (Salt to taste); 2 tsp Black Pepper (2 teaspoon Black pepper powder); 0 pieces Vegetable Oil (Oil); 2 sprig Cilantro (2 sprig Coriander (Dhania) Leaves chopped)

A fragrant North Indian pulao made with pressure-cooked water chestnuts, aromatic spices, and rice, served with fresh coriander.

30 minIndian

Servings4

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Vegetarian
Vegan
Pescatarian
Halal

Steps

1To begin making the Singhara Pulao Recipe (Water Chestnut Rice Recipe), keep the cooked rice ready.
2Pressure cook the water chestnuts with water for at least 8 whistles and allow it to rest for few seconds until it releases pressure naturally.
3Once done, take the water chestnuts out and peel off the black skin and keep the see aside. Chop them into half.
4In a kadai, heat some oil, add cumin seeds, bay leaf, cloves and star anise and allow it to sizzle.
5Add in cooked water chestnuts, salt to taste, turmeric powder and pepper powder. Saute until they are well combined. This will take about 2 minutes.
6After 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.
7Serve the Singhara Pulao Recipe along with a Palak Makhana Recipeand Makhana Moongphali Ki Kadhi to make it a complete meal.