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Chestnut Pulao Rice

Ingredients

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Steps

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.

2

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

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.

4

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

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.

6

Season, garnish with coriander leaves, and serve.

Enjoy

Chestnut Pulao Rice

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Ingredients

Adjust Servings:
15g chestnuts
2 bayleaf
1 red chili/green chili slit
1 tsp cumin seeds
1 cinnamon stick
3 cloves
2 cardamom
1 tbsp 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

Sandhya Hariharan

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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