Singhara Pulao Recipe - Water Chestnut Mixed Rice | Archana's Kitchen
Singhara Pulao Recipe is a deliciously flavoured water chestnuts tossed with a rice, seasoned with pepper and cumin seeds. This is a perfect Lunch Box recipe...
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- Singhara Pulao Recipe - Water Chestnut Mixed Rice
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- North Indian Recipes
- Pulao Recipes
- ingredients
- instructions
- cooking time
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.archanaskitchen.com.
Ingredients
- 300 grams Singhade (water chestnut) pressure cooked and skin peeled
- 2 cups Cooked rice
- 1 Bay leaf (tej patta)
- 1 Star anise
- 2 Cloves (Laung)
- 2 teaspoons Cumin seeds (Jeera)
- 1 teaspoon Turmeric powder (Haldi)
- Salt to taste
- 2 teaspoons Black pepper powder
- Oil
- 2 sprigs Coriander (Dhania) Leaves chopped
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