### TranslatedIngredients: 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 teaspoon Cumin seeds (Jeera),1 teaspoon Turmeric powder (Haldi),Salt - to taste,2 teaspoon Black pepper powder,Sunflower Oil,2 sprig Coriander (Dhania) Leaves - chopped ### PrepTimeInMins: 0 ### CookTimeInMins: 30 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: No Onion No Garlic (Sattvic) ### TranslatedInstructions: 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.