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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.
Servings Prep Time
3portions 10minutes
Cook Time
20minutes
Servings Prep Time
3portions 10minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Wash the chire (parched rice) and drain in a colander. Keep aside.
  2. Soak raisins in water for 10 minutes.
  3. 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.
  4. If you do decide to add potatoes, shallow fry till they are golden brown. Remove from heat and keep aside.
  5. 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.
  6. 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.
  7. 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.
  8. Adjust seasonings and serve hot. Could it be any simpler 🙂 🙂 ?
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