The postman walks back home, stopping by the teashop to relish his evening brew, exchanging pleasantries with the familiar faces around.
The boys return, famished and starved, after all the fiesty football in the slush and mud, still wishing that daylight would have lasted just a bit longer.
And Maa is ready with her delectable chirer pulao before we settle down with our homework.
Chirer Pulao, poha or parched rice paired with potatoes, cauliflower and peas. Perfumed with cumin and ginger. And an overload of peanuts for that crunch and raisins for the sweetness.
Do try this chirer pulao recipe, it shall delight you and yours for sure !!
Chirer Pulao, Bengali style
Chirer Pulao, poha or parched rice paired with potatoes, cauliflower and peas. Perfumed with cumin and ginger. And an overload of peanuts for that crunch and raisins for the sweetness.
Ingredients
- 1 cup chire or poha or parched rice
- 1 small potato diced into small cubes (optional)
- 1/2 cup cauliflower diced into small sized florets
- 1/4 cup green peas
- 1 tbsp peanuts
- 1 tbsp raisins
- 2 - 3 green chilies slit
- 1 - 2 bay leaves
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp ginger grated
- 1 tbsp vegetable oil
- 1 tsp ghee
- 1/2 tsp sugar
- salt to taste
Instructions
- Wash the chire (parched rice) and drain in a colander. Keep aside.
- Soak raisins in water for 10 minutes.
- Heat oil in a pan, add the peanuts and roast over low flame till lightly browned. Remove from heat and keep aside on absorbent towel.
- If you do decide to add potatoes, shallow fry till they are golden brown. Remove from heat and keep aside.
- In the same oil, throw in the bay leaves and cumin seeds. Once they start to splutter, add the grated ginger and saute for a while.
- Now add the cauliflower florets and cook over a low flame till they turn a gorgeous golden. Time to add in the green peas and cook for another 3-4 minutes.
- Add the chire, fried potatoes (if at all) raisins and peanuts to the cauliflower and peas, sprinkle in the turmeric powder, salt and sugar and gently mix. Continue cooking over a low flame for another 5 odd minutes. Splash a little water if it's getting too dry.
- Adjust seasonings and finish it off with a dollop of ghee and serve hot. Could it be any simpler 🙂 🙂 ?
After a tedious search for authentic Bengali chirer polao recipe, I came across your blog. My mom had taught me a similar recipe without the intrusion of carrots and beans and even garlic! I do add a little bit of tomato puree and season it with some Bengali garam masala powder ( cinnamon, green cardamom and some cloves) and ofcourse ghee made cow milk. I loved your write-up!
Thank you Mitali. Means a lot to me.
Was lovely to see chirer pulao here. My granny had made it for me when I was a kid and it seemed like a feast
@Kalyan da, thank you. Chirer pulao was so common for breakfast and as evening snacks in growing up years. 🙂
Nostalgic me!!! Missing mom made chire pulao… and what a write up.. loved each bits of it.
You know what!! Started visiting your blog for the write up along with the food post. Such a beautiful piece of food for the mind. Thank you
Another piece of excellent write up. Such an amazing selection of words. I am just falling for your write ups. Keep it coming…