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.
Singhara in other words called as water chestnut; it is an aquatic plant which has its seed as the edible part. The seed is rich in protein and dietary fiber. They also contain high amount of water content.
Serve the Singhara Pulao Recipe along with a Palak Makhana Recipe and Makhana Moongphali Ki Kadhi to make it a complete meal. You can also pack this for your Lunch Box.
If you are looking for more Navratri Recipes, here are some :
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.
Singhara in other words called as water chestnut; it is an aquatic plant which has its seed as the edible part. The seed is rich in protein and dietary fiber. They also contain high amount of water content.
Serve the Singhara Pulao Recipe along with a Palak Makhana Recipe and Makhana Moongphali Ki Kadhi to make it a complete meal. You can also pack this for your Lunch Box.
If you are looking for more Navratri Recipes, here are some :
To begin making the Singhara Pulao Recipe (Water Chestnut Rice Recipe), keep the cooked rice ready.
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.
Once done, take the water chestnuts out and peel off the black skin and keep the see aside. Chop them into half.
In a kadai, heat some oil, add cumin seeds, bay leaf, cloves and star anise and allow it to sizzle.
Add in cooked water chestnuts, salt to taste, turmeric powder and pepper powder. Saute until they are well combined. This will take about 2 minutes.
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.
Serve the Singhara Pulao Recipe along with a Palak Makhana Recipe and Makhana Moongphali Ki Kadhi to make it a complete meal.
If you enjoyed this Singhara Pulao Recipe - Water Chestnut Mixed Rice recipe, you might also like these similar dishes from our Pulao Recipes collection.
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