Indian Recipes

Sattvic Singhara Pulao (Water Chestnut Rice) – Healthy and Flavorful North Indian Recipe

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Singhara Pulao Recipe (Water Chestnut Mixed Rice) – A Delightful Sattvic Dish

Singhara Pulao, or Water Chestnut Mixed Rice, is a delicious and nutritious North Indian dish, perfect for those following a No Onion No Garlic (Sattvic) diet. This simple yet flavorful rice dish combines the subtle sweetness of water chestnuts with the warmth of aromatic spices, making it an ideal choice for lunch or as part of a festive meal. With a combination of cooked rice, cumin, turmeric, and freshly sautéed water chestnuts, this pulao is a treat for your taste buds.

Ingredients for Singhara Pulao (Water Chestnut Rice)

Ingredient Quantity
Singhade (Water Chestnuts) 300 grams (pressure cooked and peeled)
Cooked Rice 2 cups
Bay Leaf (Tej Patta) 1
Star Anise 1
Cloves (Laung) 2
Cumin Seeds (Jeera) 2 teaspoons
Turmeric Powder (Haldi) 1 teaspoon
Salt To taste
Black Pepper Powder 2 teaspoons
Sunflower Oil As required
Coriander Leaves (Dhania) 2 sprigs (chopped)

Prep Time: 0 minutes

Cook Time: 30 minutes

Total Time: 30 minutes

Servings: 4

Cuisine: North Indian

Course: Lunch

Diet: No Onion No Garlic (Sattvic)

Step-by-Step Instructions to Prepare Singhara Pulao

  1. Prepare the Water Chestnuts:
    Begin by pressure cooking the water chestnuts (Singhade) with enough water for about 8 whistles. Let the pressure release naturally and set the water chestnuts aside to cool for a few minutes. Once cooled, peel off the black skin of the water chestnuts and chop them into halves or quarters as per your preference.

  2. Cook the Rice:
    While the water chestnuts are cooling, ensure you have 2 cups of cooked rice ready. If the rice is freshly cooked, let it cool slightly to avoid clumping during the mixing process.

  3. Sauté the Spices:
    Heat some sunflower oil in a kadai (wok). Once the oil is hot, add cumin seeds, bay leaf, cloves, and star anise. Let the spices sizzle and release their aromatic oils. This step should take about 1–2 minutes, allowing the spices to infuse the oil with flavor.

  4. Combine Water Chestnuts and Spices:
    Now, add the chopped water chestnuts to the kadai. Stir in salt to taste, turmeric powder, and black pepper powder. Sauté the mixture for 2–3 minutes, making sure the water chestnuts are evenly coated with the spices. The sautéing step brings out the natural flavors and gives the chestnuts a deliciously aromatic coating.

  5. Add the Cooked Rice:
    Once the water chestnuts are well combined with the spices, gently add the cooked rice into the kadai. Toss the rice carefully, ensuring that each grain is coated with the flavorful mixture of water chestnuts and spices. Be gentle while tossing so that the rice does not break.

  6. Garnish and Serve:
    Once the rice is evenly mixed, take the pan off the heat. Garnish the Singhara Pulao with freshly chopped coriander leaves for an added burst of flavor and color. Serve the pulao hot.

Serving Suggestions

Singhara Pulao pairs wonderfully with a variety of side dishes, enhancing your meal with both flavor and nutrition. Serve it alongside a Palak Makhana Recipe and Makhana Moongphali Ki Kadhi for a wholesome, balanced meal that will delight your family and guests.


This dish is not only quick to prepare but also offers a variety of health benefits. Water chestnuts, known for their crunchy texture and mild sweetness, are a great source of fiber, antioxidants, and minerals, making this pulao both tasty and nutritious. Perfect for a light lunch or dinner, it is also a fantastic option for those observing a sattvic or no onion-no garlic diet. Enjoy this delightful, simple dish, and relish the goodness of traditional North Indian flavors!

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