Bengali Chirer Pulao Recipe - Bengali Style Vegetable Poha
Bengali Chirer Pulao Recipe is a twist to the traditional poha recipe, that is flavored with onions, kalonji and kissmiss. It makes a delicious breakfast that you can serve along with a cup of Adrak Chai.
Bengali Chirer Pulao Recipe is a twist to the poha variations that you find in other states of India. In Bengal, Poha is a staple breakfast dish and has a mild sweetness taste to it. The addition of raisins and vegetables to the Bengali Chirer Pulao makes this dish packed with nutrients and a healthy menu choice for the school lunch box as well.
Serve the Bengali Chirer Pulao Recipe for breakfast along with a hot cup of Masala Chai or enjoy it as an evening tea time snack.
If you liked the Bengali Chirer Pulao Recipe, then you can try the other Pulao Recipes:
- 2 cups Poha (Flattened rice)
- 1 Onion , thinly sliced
- 1 Carrot (Gajjar) , finely chopped
- 1/4 cup Green beans (French Beans) , finely chopped
- 1/2 cup Cauliflower (gobi) , florets
- 1/3 cup Green peas (Matar)
- 3 tablespoons Roasted Peanuts (Moongphali)
- 1 tablespoon Raisins
- 1/4 teaspoon Kalonji (Onion Nigella Seeds)
- 1 teaspoon Turmeric powder (Haldi)
- 2 teaspoons Sugar
- Salt and Pepper , to taste
- 1 tablespoon Lemon juice
- Coriander (Dhania) Leaves , small bunch, finely chopped
- 1 tablespoons Cooking oil
How to make Bengali Chirer Pulao Recipe - Bengali Style Vegetable Poha
To begin making Bengali Chirer Pulao Recipe, we will first steam the green peas, carrots, cauliflower and beans in a steamer until it is cooked. Once cooked, remove from the steamer and keep the vegetables aside.
Place the poha (Chirer) in a colander and rinse it well under running water. Stir the poha gently by using your fingers while rinsing, otherwise they will become mushy at the time of cooking. Once washed set aside the poha.
The next step is to bring the Chirer Pulao together. Heat oil in a heavy bottomed pan or a wok. Add the nigella seeds and allow it to crackle.
Add sliced onions and saute over medium heat till light brown in color. Once the onions are tender, add the turmeric powder, steamed vegetables, peanuts, raisins, salt and sugar. Stir to combine and finally add rinsed poha (Chirer).
Give the Bengali Chirer Pulao a gentle stir until all the ingredients come together. Turn the heat to low and cover the pan.
Allow the Bengali Chirer Pulao to cook in the steam along with the vegetables. This will take about 3 to 4 minutes.
After 3 to 4 minutes, you will notice the Chirer Pulao has puffed up slightly. At this stage turn off the heat.
Stir in the juice from one lemon and the coriander leaves. Check the salt and seasonings and adjust to suit your taste.
Serve the Bengali Chirer Pulao for the breakfast along with a hot cup of Masala Chai or enjoy it as an evening tea time snack.
Chandrima is a visual designer turned homemaker, who studied Bengali literature and did a course on Fine Arts and Graphics. Apart from her interest in painting, making crafts, sketching, stitching, and graphics, she is a true Bong foodie, born and brought up in Kolkata.. She cooks Bengali food regularly at home and loves baking too. She has a terrible sweet tooth and that's why she bakes quite often. "'Not Out of the Box' is a place, where I blog about all my recipes and all the things I love!"