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Chestnut Pulao Rice





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.


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


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.


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


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.


Season, garnish with coriander leaves, and serve.


Chestnut Pulao Rice

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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
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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