🇮🇳 Indian Vegetarian

Chirer Pulao

Name: Chirer Pulao
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; to taste Salt; 1, thinly sliced Onion; 2, slit Green Chili; 2 tbsp Ghee; 1/2 tsp Turmeric Powder; 2 tsp Whole Garam Masala Spices; 1 cup Green Peas; 1/4 cup Cashews; 2 tbsp Golden Raisins; 2 cups, thick variety Flattened Rice (Poha)

🇮🇳 Indian

Bengali poha pulao with cashews and raisins, tiffin-hour star. The centrepiece format: spiced rice that needs nothing else on the table. A bowl of plain yogurt and pickled onions is all it wants.

Prep 25 min Cook 35 min Serves 3 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Saltto taste
Onion1, thinly sliced
Green Chili2, slit
Ghee2 tbsp
Turmeric Powder1/2 tsp
Whole Garam Masala Spices2 tsp
Green Peas1 cup
Cashews1/4 cup
Golden Raisins2 tbsp
Flattened Rice (Poha)2 cups, thick variety

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Wash the flattened rice (poha) till the water runs clear and let it soak while you build the masala; drain before it goes in.
2
Warm the ghee and drop in the whole spices; the moment they sizzle and perfume the kitchen, add the onions.
3
Cook the onions down till sweet and bronze, add the paste and spices, and fry till the oil gleams at the edges.
4
Tumble in the cashews, let it soften in the masala, then add the rice and toast it for two minutes, stirring.
5
Add salt and hot water, boil, then cover with a tight lid and a tawa underneath to stop scorching; steam till done and rest before serving.

Chef's tip

Fresh spices make the dish — if yours smell of nothing, the dish will taste of nothing.

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Video: Chirer Polao—Bengali Poha with Fresh Winter Veggies—Easy Breakfast or Snack Recipe · on YouTube