Bengali cuisine is a tapestry of flavours, colours and aromas, with each dish reflecting the rich cultural heritage of the region. One such dish that embodies the essence of Bengali cuisine is “Chirer Pulao”, a delectable breakfast or snack option that has been cherished for generations. Chirer pulao, often referred to as Bengali flatten rice pilaf, is not only a mouthwatering treat but also an embodiment of Bengal’s culinary artistry and historical influences.
Chire is known by different names in different parts of India. It is normally referred to as “flatten rice” or “beaten rice”, but it is also known as Poha. Soaked chire is cooked with seasonal vegetables like, carrot, potato, beans, cauliflowers, peas, onions. Dry fruits are also used like, peanut, cashew, raisins along with some spices. Its humble yet delicious appeal has earned it a special place in Bengali homes and hearts of those who have had the pleasure of savouring it. Whether enjoyed as a quick breakfast or evening snacks with a cup of tea. Chirer pulao is a very simple and easy recipe. This dish is a go-to choice for busy mornings or when you crave a delicious snack that can be prepared in a jiffy. Chirer pulao is a comfort food that can be enjoyed at any time. Its simple yet satisfying flavour makes it a favorite choice for rainy days or when one needs a quick, comforting meal. Chire or flattened rice is full of fibre and it’s good for our digestive system and it is gluten-free. It is excellent source of iron, carbohydrate and protein. It is full of Vitamin B and B1. It is a good source of instant energy.
Ingredients:
250 gm chire
2 tbsp oil
2 nos. bay leaf
1 inch cinnamon
2 nos. clove
1 green cardamom
1 tsp cumin seeds
1 medium size potato, cubed
1 carrot, cubed
1 onion, sliced
1/2 cup raisin
1/2 cup cashew nut
1 sprig curry leaves
2 nos. green chili, sliced
1 garlic clove, minced
1 tsp ginger, chopped
½ tsp turmeric
1 Egg
1 ½ tbsp Granulated sugar
Salt to taste
1 tsp black pepper powder
1 tbsp ghee
Preparation:
- Step 1: Sift the chire to remove any fine particles, dirt or dust and soak the chire in water for 10-15 minutes, depends on your chire, strain the chire when it is soft but not mushy.
- Step 2: Heat 2 tbsp oil in a pan, then add bay leaf, cinnamon, clove and cardamom and cumin seeds. Allow the spices to crackle.
- Step 3: Then add potatoes and fry for 5-6 minutes on medium low heat, then add carrot and onion, fry for 5-6 more minutes.
- Step 4: Now add raisins and cashew nut fry for 2 minutes, then add curry leaves and fry then add green chili, ginger, garlic and turmeric and fry for 3-4 minutes. Then cover and cook for 8-10 minutes on low heat.
- Step 5: Create a hole in the centre of the pan by shifting the veggies in the side of the pan, then add egg and salt and scramble the egg and mix with the veggies and fry for few more minutes.
- Step 6: Now add sugar and salt and stir to mix, then add black pepper powder and mix properly.
- Step 7: Then add soaked chire and gently fold everything. Cover and steam for 5-6 minutes on low heat.
- Step 8: Finish chirer pulao with Bengali Garam masala powder and ghee and stir to mix properly.
- Step 9: Chirer pulao is best enjoyed hot, often accompanied by a cup of steaming tea or coffee.
Tips:
Soak the chire in water for 10-15 minutes, depends on your chire or flattened rice. So start checking the chire after 10 minutes whether it’s soft or not. The chire should be soft but not mushy. Over soaking the chire will ruin the texture of the pulao.
After soaking the chire, strain it properly and make sure there is no extra moisture.
Always chop your veggies into small pieces. Big chunks of veggies don’t taste good.
Adding egg to chirer pulao is totally optional. If you are a vegetarian or don’t want to add you can skip.
But don’t skip the ghee and Bengali Garam Masala powder. It enhances the flavour and taste of the dish.
Chirer pulao is slightly sweet in taste. So, addition of little bit sugar is important.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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