Singhara Pulao Recipe - Water Chestnut Mixed Rice
Singhara Pulao Recipe (Water Chestnut Mixed Rice Recipe) is a fasting recipe that can be often prepared during the Navratri season. As during that time of the year people usually avoid dishes that contains onion, garlic and any root vegetables. Singhara is often consumed in many ways, even the flour is used to make thalipeeth and khichdi.
Ingredients
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300 grams Singhade (water chestnut)
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pressure cooked and skin peeled
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2 cups Cooked rice
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1 Bay leaf (tej patta)
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1 Star anise
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2 Cloves (Laung)
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2 teaspoon Cumin seeds (Jeera)
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1 teaspoon Turmeric powder (Haldi)
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Salt
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to taste
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2 teaspoon Black pepper powder
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Oil
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2 sprig Coriander (Dhania) Leaves
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chopped
Instructions
Step 1
To begin making the Singhara Pulao Recipe (Water Chestnut Rice Recipe), keep the cooked rice ready
Step 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
Step 3
Once done, take the water chestnuts out and peel off the black skin and keep the see aside
Step 4
Chop them into half
Step 5
In a kadai, heat some oil, add cumin seeds, bay leaf, cloves and star anise and allow it to sizzle
Step 6
Add in cooked water chestnuts, salt to taste, turmeric powder and pepper powder
Step 7
Saute until they are well combined
Step 8
This will take about 2 minutes
Step 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
Step 10
Serve the Singhara Pulao Recipe along with a Palak Makhana Recipe and Makhana Moongphali Ki Kadhi to make it a complete meal