Chestnut Pulao Rice
30 minutesDifficulty:EasyIngredients
- 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
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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