Chirer Pulao (Poha/Flattened Rice)

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

Ingredients

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

Method

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.
Serve.