Bangalir Chirar pulao -Flattened Rice Pulao from a Bengali Home-Poha Pulao from Bengali home
Chirer Polao was a common
breakfast or evening snacks in my growing up days. I was a picky eater, which
worried by mother a lot. I was thin,
small and super active. My mother was always worried that I was not eating
enough, running more than my body was able to deal with. Hence any food that
came with loads of vegetables, protein and carb in one bowl was her favourite
method of torturing me. Yes torture! You heard it right. Food was kind of
torture for me as a child. I hated eating-anything other than Rosogolla. My
relationship with food changed when I started to live alone in Delhi. I learnt
to cook and appreciate ingredient. And then I shifted to university hostel. I
craved for food -food that my mother cooked, food that I otherwise hated, food
that reminded me of home. But I did not crave Chirer Polao. Our hostel used to
serve us Poha-every Saturday morning without fail. How I used to hate the
taste…. It put me off anything with chire as long as it was served in the
geographic location of Delhi. I loved Chire bhaja in Kolkata though. But that is homemade chira and Kolkata is not
Delhi
I don’t actually remember when
the last time was, I had chirer pulao. I am sure I made it here in London but
maybe some time back. So why have I made it today. Well we were in Cornwall
holiday. Just the day after my supper club, we packed and headed for our
caravan holiday. Along with everything else I also packed my rolling pin. I
promised R that I was going to make luchi- Aloo er torkari for breakfast. Of
course I did not make it. Am I crazy or what? He is now after my life. He feels
cheated of his holiday ‘ aram’ as he had to drive miles, he feels cheated of his ‘petpujo’ as I did
not make him luchi. No, he was not under fed. Not at all. But he did not still
get his luchi. So, I tried to make up by making chirer Pulao for breakfast as
well as office lunch.
This quick easy and yet amazing Bengali style Chirer Pulao is loaded with vegetable cauliflower, carrot, peas. It tastes mildly sweet with hint of chilli and flavoured with cinnamon and cardamom (Bengali garam masala). Bengali Chirer Pulao is way different from Poha. As far as I can remember Delhi Poha (not the hostel one, a good one. Now that I think, hostel food was not that bad actually) had curry leaves, peanuts, peas, potatoes, onions and tempered with black mustard seed, sprinkled with coconuts and coriander just before serving. It was yellow in color. But the Bengali one, basically the one I am used to eating was whitish in colour, had seasonal vegetable like carrot, cauliflower, peas, with cashew nut and pea nuts, potatoes, oil is tempered with cinnamon and cardamom, tasted slightly sweet. Its almost like rice pulao but made with chira. However, I was checking on the net and found that there are several ways of making Bengali chirer Pulao as well. Some used almost similar method to dramatic one using garlic. Anyway, I am sticking to my memory and making the one I am familiar with. It is very simple, have loads of vegetable, takes about 30 minutes to put together.
Bangalir Chirer pulao -Flattened Rice Pulao from a Bengali Home-Poha Pulao from Bengali home
Print Recipe
Bengali Chirer Pulao Recipe is a different from poha variations that you find in other states of India. In Bengal, chira or flattened rice is a staple breakfast dish and has a mild sweetness taste to it. The addition of raisins, peanut and cashew nut and vegetables to the Bengali Chirer Pulao makes this dish packed with nutrients and a healthy menu choice for the school lunch box, office lunch and breakfast as well.
Bangalir Chirer pulao -Flattened Rice Pulao from a Bengali Home-Poha Pulao from Bengali home
Print Recipe
Bengali Chirer Pulao Recipe is a different from poha variations that you find in other states of India. In Bengal, chira or flattened rice is a staple breakfast dish and has a mild sweetness taste to it. The addition of raisins, peanut and cashew nut and vegetables to the Bengali Chirer Pulao makes this dish packed with nutrients and a healthy menu choice for the school lunch box, office lunch and breakfast as well.
Heat 2 tbsp of oil in a large frying pan or karahi
Add cinnamon, cardamom and bay leaf to temper the oil
Add the potatoes and carrot and fry for a while. Add onion and ginger at this stage too
Once the potato and carrots are little done, add the cauliflowers and peas . Cover and fry
Mean while, wash and soak the Chira ( flatten rice). They should be soft yet firm. The Wash/soak time will depend on the variety of Chira you have.Mine took 3 minutes. Make sure that they are not soggy. Keep aside the washed chira
Meanwhile in the almost fried vegetables add peanut and cashew nut
Season with salt & sugar.
Spread softened chira evenly on top of veggies. Sprinkle salt, sugar ( if needed) and green chilies (if desired) on top
Now take a big spatula and fold everything gently. Do not hurry the process as this may lead to chira becoming lumpy
