Bengali Chirer Pulao

One of the charms of Bengali cuisine is its delightful medley of flavors, textures, and aromas that can transform the simplest ingredients into culinary masterpieces. Chirer Pulao (Bengali Poha), is a popular and simple breakfast dish from Bengal made from flattened rice (chire or poha), and often enjoyed for breakfast or as a light snack. It is a nostalgic reminder of leisurely Sunday mornings in Bengali households. The simplicity of the recipe is misleading as the end result is truly magical. Cherished recipes like these are passed down through generations. It is a comforting and easy to make this dish without you having to spend hours in the kitchen and you can vary the ingredients depending on what you have available in your pantry and fridge. The traditional recipe has some tips and tricks for achieving an authentic Bengali taste so remember to check the Notes section. Try this recipe today and feed a large crowd with simple ingredients from your freezer and pantry @sarchakra

PREP TIME:10 mins

COOK TIME: 20 mins

YIELDS: Serves 4-6

Ingredients

• Chire or Poha (flattened rice) 2 cups
• Vegetable oil or mustard oil 2 tbsp
• Salt to taste
• Turmeric 1 tsp
• Sugar 1 tbsp
• Mustard seeds 1 tsp
• Cumin seeds 1 tsp
• Nigella seeds 1 tsp
• Onion 1, chopped
• Potatoes 2, medium sized, diced
• Carrot 1, small, diced
• Sweetcorn ¼ cup
• Green beans ¼ cup
• Peas ½ cup (fresh or frozen)
• Green chilies 3, finely chopped
• Red chili powder 2 tsp
• Cumin powder 2 tsp
• Golden raisins a small handful
• Ginger 1 tbsp, finely chopped
• Ghee 2 tbsp
• Roasted cashews and peanuts a small handful
• Curry leaves a few (optional)
• Coriander leaf (optional) freshly chopped for garnish
• Lemon juice 1 tbsp

Method

• Place the flattened rice (chire) in a large sieve and rinse it under cold running water quickly and drain it well. Take care not to over mix the delicate petals. Set it aside in the sieve to drain any excess water.
• In a bowl, mix the softened flattened rice with salt, ½ tsp of turmeric and a teaspoon of sugar.
• Heat oil in a kadhai or a deep pan. Traditionally, mustard oil is used for its pungent flavor. If using mustard oil, allow it to smoke slightly before reducing the heat.
• Add the peanuts and fry them until golden brown. Remove and set aside.
• In the same oil, add nigella seeds, mustard seeds and cumin seeds. Let them splutter and cook for a few seconds.
• Add the chopped ginger and slit green chilies. Sauté for a few seconds.
• Add in chopped onion, potatoes and carrots. Add a little salt and cook on medium until they are almost tender. Add in the rest of the vegetables.
• Add the rest of the turmeric powder, red chili powder, cumin powder, a handful of golden raisins.
• Add the softened chire to the pan. Mix gently to combine everything well. Be careful not to mash the chire.
• Check for seasoning and add salt if needed. Add sugar. Add the fried peanuts back to the pan and mix.
• Sprinkle 1 tbsp of ghee and a handful of roasted cashews.
• Turn off the heat and add a tablespoon of lemon juice.
• Garnish with freshly chopped coriander leaves. Enjoy Bengali Chirer Pulao with a cup of tea or as a light meal!

Notes

If you like this recipe, check out another version of Chirer Pulao (Poha/Flattened Rice)

Traditionally turmeric is not used in Bengali Chirer Pulao so you can omit that if you want.

Bengali Chirer Pulao is sweet so sugar is a must.

Adding lots of veggies is a great way to make this meal more nutritious. If you are using fresh peas, you might need to cook them a little longer.

I often use frozen mixed vegetables like sweet corn, green beans and peas but any combination of vegetables work.

Mustard oil gives a distinctive and authentic Bengali flavor. Heat the oil until it reaches the smoking point, then lower the heat before adding the ingredients to reduce its pungency.

Ensure the chire is soft but not mushy. Washing it quickly and draining it well helps maintain the right texture.

Bengali cuisine often balances sweet and savory flavors. Adding a bit of sugar to the chire helps achieve this balance.

Frying the peanuts separately ensures they remain crunchy, adding a nice texture contrast to the soft chire.

Adjust the salt and sugar to taste, as the right balance enhances the flavors.

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