Poha, chire or flattened rice is a very popular breakfast dish in India and amongst Indians all over the world. Bengali chirer pulao is slightly different than the Maharashtrian Kanda Poha or the South Indian version with curry leaves. It is sweet and does not use turmeric. It uses vegetables like cauliflower and a generous amount of ghee as well as whole Bengali Garam masala. Poha is a good source of carbohydrates, antioxidants and essential vitamins and minerals. It is rich in iron and is also gluten free. Therefore it makes for a great vegetarian option for a quick snack or lunch @sarchakra
PREP TIME: 5 mins
COOK TIME: 25 mins
YIELDS: Serves 3
- Poha (flattened rice) 1 cup
- Oil 3 tbsp
- Bay leaf 1, broken
- Cloves 2-3
- Cinnamon 1 inch
- Green cardamom 2-3
- Dry red chilies 2, broken
- Onion 1, finely chopped
- Peas 1 cup, frozen
- Carrots ½ cup, cut into small chunks
- Cauliflower 1 cup, cut into florets
- Potato 1, cut into small cubes
- Salt to taste
- Pepper 2 tsp
- Sugar 1 tbsp
- Ginger 1 tbsp, grated
- Green chilies 2-3, chopped
- Peanuts a handful
- Raisins a handful
- Ghee 1 tbsp, to serve
- Pomegranates ½ cup for garnish
- Coriander leaf 2 tbsp, freshly chopped for garnish
- Heat oil. Fry cauliflower florets till golden. Keep aside.
- In the remaining oil fry cubed potatoes and carrots.
- Add chopped onions and green chilies. Sauté till slightly golden.
- Add frozen peas and ginger. Slightly break down the frozen peas so it mixes into the rest of the sautéed vegetables. Season with salt, pepper and sugar.
- Push the vegetables to one side in the pan and add raw peanuts and raisins. Sauté in medium heat till peanut is cooked.
- Add bay leaf, cloves, cinnamon, red chilies and cardamom.
- Rinse flattened rice in water and drain the water out. Pour it into the vegetables. Stir gently and fry for a minute. Pour in ½ cup of water. Cover and cook for 10 mins till the flattened rice puffs up slightly and the potatoes are completely cooked.
- Keep it covered for an additional 5 mins. Pour in ghee and pomegranates. Garnish with chopped coriander.