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Chestnut Pulao Rice

Chestnut Pulao Rice

   

Chestnut Pulao Rice
Cooking Time30 minutesDifficulty:Easy

Ingredients

Servings:1
  • 15 gchestnuts
  • 2bayleaf
  • 1red chili/green chili slit
  • 1 tspcumin seeds
  • 1cinnamon stick
  • 3cloves
  • 2cardamom
  • 1unsalted butter
  • 0.5 tspturmeric powder
  • 1 cupbasmati rice
  • 0.5 cuppeas
  • 1.5 cupwater
  • salt
  • 1 tspblack pepper powder

Steps

STEP 1

Wash the chestnuts and slice in half. Place in a microwave-safe bowl with a little water until just moist. Place in the Steam Combo Microwave Oven on high for 1 minute. Check if the skin can be removed easily. If not, microwave for another 30 seconds.

STEP 2

Remove the skin when it is still hot. Cut in half and set aside.

STEP 3

Place butter, bayleaf, cumin seeds, cinnamon stick, cloves, cardamom, and red chili in large microwave-safe casserole. Place in the Microwave Oven on high for 2 minutes.

STEP 4

Stir in rice and green peas. Cook on the base of the Microwave on STEAM 1+ LOW Microwave for 4 minutes.

STEP 5

Add water, salt, pepper, and turmeric powder. Cook on the base of the Microwave on STEAM 1+ LOW Microwave for 15 minutes. Halfway through the cooking time, add the halved chestnuts and stir.

STEP 6

Season, garnish with coriander leaves, and serve.

Enjoy

Chestnut Pulao Rice

Sandhya Hariharan

Sandhya Hariharan is a London-based food photographer, recipe developer, art director and Stirring Mummy committed to sharing authentic and easy recipes.

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