Ingredients
-
15 chestnuts
-
2 bayleaf
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1 red chilli / green chilli slit
-
1 tsp cumin seeds
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1 cinnamon stick
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3 cloves
-
2 cardamom
-
1 tbsp unsalted butter
-
1/2 tsp turmeric powder
-
1 cup basmati rice
-
11/2 cup water
-
salt
-
1 tsp black pepper powder
Ingredients
| 15 chestnuts | |
| 2 bayleaf | |
| 1 red chilli / green chilli slit | |
| 1 tsp cumin seeds | |
| 1 cinnamon stick | |
| 3 cloves | |
| 2 cardamom | |
| 1 tbsp unsalted butter | |
| 1/2 tsp turmeric powder | |
| 1 cup basmati rice | |
| 11/2 cup water | |
| salt | |
| 1 tsp black pepper powder |
Steps
|
1
|
Wash the chestnut and slice it into half. Place them in a microwave safe bowl with little water until just moist. Put the Stem Combi 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 them into half and set it aside. |
|
3
|
Place Butter, bayleaf, cumin seeds, cinnamon stick, cloves, cardamom and red chilli in large microwave safe casserole. Put the Microwave on high for 2 minutes. |
|
4
|
Stir in Rice, Green Peas. Cook on the base of the oven on STEAM 1+ LOW Microwave for 4 minutes. |
|
5
|
Add water, salt, pepper, turmeric powder. Cook on the base of the Microwave on STEAM 1+ LOW Microwave for 15 minutes. Half way through the cooking time, add the halved chestnut and stir. |
|
6
|
Season, garnish with coriander leaves and serve. |
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