Chirer pulao is a classic Bengali breakfast recipe where chire or poha (beaten rice) is cooked with veggies and spices. Unlike the poha recipe, it is mildly sweet and has the aroma of Bengali garam moshla. When served with a splash of lemon juice, this chirer pulao cooked in Bengali style gives a nutritious dish for a fulfilling breakfast.
Typically when I am in a hurry, I make this Bengali poha with diced potato and onion flavored with whole Bengali gorom moshla spices (green cardamom, cinnamon, and clove). But if you want to make it healthier, you can add diced vegetables such as carrots, cauliflower, peas, and french beans.
What is Poha or Chivda?
Rice being a staple in this country, is included in our diet in various forms. While it is still one of the most preferred side dishes to most of our curries and gravy-based recipes, the grain of rice is improved in many ways so that its purpose can be widened. Beaten rice or flattened rice is the boiled rice rolled between rollers. then it is dried and packed to be consumed as light snacks or meal-between-meals.
How to cook Poha or Flattened Rice?
Since Poha/Chivda/Flattened Rice is parboiled, it requires minimum cooking and is super easy to digest. There are 2 different varieties of Flattened Rice or Poha. One is Thick Poha, which needs soaking before cooking. The other one is Fine Poha which needs a super quick rinse before cooking. Check the variety of poha you have in your hand before you start with the recipe.
Chire or Chivra is most popularly used to make poha, which makes an excellent breakfast option. It is easy to make and keeps you full for at least a few hours. This chirer pulao recipe is my Sunday leisurely breakfast option when we get up early and have time to get ourselves a proper breakfast.
Chirer pulao ingredients list
- Chire or Flattened Rice – use the thick ones.
- Whole Spices like Cinnamon, Green Cardamom & Cloves – alternate would be Bengali Garam Masala Powder
- Potato
- Onion
- Ginger
- Green Chilli
- Salt & sugar
Chirer pulao recipe instructions
- Rinse the Poha: Place the poha in a colander and rinse under running water. Gently stir with your fingers to ensure even washing without making it mushy. Set aside to drain.
- Temper the Spices: Heat oil in a heavy-bottomed pan or wok. Add the coarsely crushed Bengali gorom moshla and let them sizzle and release their aroma.
- Sauté the vegetables: Add the diced potato and onion and sauté over medium heat until they turn light golden and the potato gets cooked. Season with salt. Add chopped green chilies for some heat and grated ginger
- Incorporate Poha: Gently add the rinsed poha to the mixture. Stir carefully to ensure all ingredients are well combined.
- Steam the Mixture: Reduce the heat to low, cover the pan, and let the pulao cook in its steam for about 3 to 4 minutes.
- Finalize the Dish: Turn off the heat. Squeeze a fresh lemon into the chirer pulao and add a touch of sugar to balance the flavors. Check for salt and add as needed.
Pro tips
- Avoid soggy poha: Do not over-soak the poha. Rinse it just enough to soften but retain its shape. Also use the thick poha available, instead of the thin ones so that it retains its shape after the wash.
- Balancing Flavors: The addition of sugar provides a subtle sweetness that balances the salt and rounds up the flavor profile of the dish.
- Vegetable Variations: Chirer pulao is known for its simplicity. But it is a flexible recipe, and you can add veggies of your choice to pack in more vitamins and nutrients. Take your pick from carrots, cauliflower, peas, french beans, or bell peppers.
- Garnish choices: While we prefer it simple, you may serve it with some finely chopped coriander leaves. Or you can sprinkle some half-crushed roasted peanuts for some extra crunch.
Serving suggestions
This chirer pulao is best enjoyed fresh and hot with a cup of cha or tea. It is usually served over breakfast, brunch, or even as an evening snack, hence does not require any more accompaniments.
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Chirer pulao is a classic Bengali breakfast recipe where chire or poha (beaten rice) is cooked with veggies and spices. Unlike the poha recipe, it is mildly sweet and has the aroma of Bengali garam moshla. When served with a splash of lemon juice, this chirer pulao cooked in Bengali style gives a nutritious dish for a fulfilling breakfast.
- 2 cup Beaten Rice or Chire or Chivra Washed and Drained
- 1 Onion Large – Finely Chopped
- 1 inch Ginger Grated
- 2 Green Chillies Finely Chopped
- Salt to Taste
- 1 tsp Sugar
- 1/2 tsp Bengali Gorom Moshla coarsely crushed 2 Green Cardamom, 2 Cloves and 1/2 inch Cinnamon
- 1 tbsp Lemon juice
- 2 tbsp Refined Oil
- 1 Potato Large – Cut in cubes
- Rinse the Poha: Place the poha in a colander and rinse under running water. Gently stir with your fingers to ensure even washing without making it mushy. Set aside to drain.
- Temper the Spices: Heat oil in a heavy-bottomed pan or wok. Add the coarsely crushed Bengali gorom moshla and let them sizzle and release their aroma.
- Sauté the vegetables: Add the diced potato and onion and sauté over medium heat until they turn light golden and the potato gets cooked. Season with salt. Add chopped green chilies for some heat and grated ginger
- Incorporate Poha: Gently add the rinsed poha to the mixture. Stir carefully to ensure all ingredients are well combined.
- Steam the Mixture: Reduce the heat to low, cover the pan, and let the pulao cook in its steam for about 3 to 4 minutes.
- Finalize the Dish: Turn off the heat. Squeeze a fresh lemon into the chirer pulao and add a touch of sugar to balance the flavors. Check for salt and add as needed.
This post was first published on October 11, 2017, and later republished with a more elaborate description of the recipe.
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