Chestnut Pulao Rice

Name: Chestnut Pulao Rice
Total time: 30 min
Yield: 1 servings
Ingredients: 15 g chestnuts; 2 bayleaf; 1 red chili/green chili slit; 1 tsp cumin seeds; 1 cinnamon stick; 3 cloves; 2 cardamom; 1 unsalted butter; 0.5 tsp turmeric powder; 1 cup basmati rice; 0.5 cup peas; 1.5 cup water; salt; 1 tsp black pepper powder

30 minutes

Difficulty: Easy

Ingredients

Servings: 1

15 g chestnuts

2 bayleaf

1 red chili/green chili slit

1 tsp cumin seeds

1 cinnamon stick

3 cloves

2 cardamom

1 unsalted butter

0.5 tsp turmeric powder

1 cup basmati rice

0.5 cup peas

1.5 cup water

salt

1 tsp black 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

Sandhya Hariharan

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