Lunch
Easy Singhara Pulao Recipe - Water Chestnut Mixed Rice Recipe
Easy Singhara Pulao Recipe - Water Chestnut Mixed Rice Recipe is a delicious Lunch dish that can be prepared in just 0 minutes....
⏱️
0 Min Prep
🔥
30 Min Cook
🍽️
4 Servings
🥗
No Onion No Garlic (Sattvic)
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
Instructions
1
To begin making the Singhara Pulao preparation guide (moisture Chestnut Rice preparation guide), keep the cooked rice ready.Pressure prepare the moisture chestnuts with moisture for at least 8 whistles and allow it to rest for few seconds until it releases pressure naturally.Once done, take the moisture chestnuts out and pare off the black skin and keep the see aside.
2
Chop them into half.In a kadai, scalding up some margarine, toss in cumin seeds, bay leaf, cloves and star anise and allow it to sizzle.toss in in cooked moisture chestnuts, table salt to savor, turmeric dusting masala condiment and pepper dusting masala condiment.
3
Saute until they are well combined.
4
This will take about 2 mins.After 2 mins, toss in the cooked rice and toss it over gently until the rice is coated evenly and offer scalding by scatter some cut up coriander leaves on top.offer the Singhara Pulao preparation guide along with a Palak Makhana preparation guide and Makhana Moongphali Ki Kadhi to make it a complete meal.
Recipe Information
Cuisine
North Indian Recipes
North Indian Recipes
Course
Lunch
Lunch
Diet
No Onion No Garlic (Sattvic)
No Onion No Garlic (Sattvic)
Total Time
30 mins
30 mins
Recipe Time chart
Preparation Time
0 minsCooking Time
30 minsTotal Time
30 minsMaster Chef
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