Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, chirer polao/ beaten rice pulao. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Chirer Pulao Flattened rice (also called beaten rice) is a de husked rice which is flattened into flat light dry flakes. This recipe is about flattened rice cooked with vegetables & dryfruits. Bengali Chirer Pulao Recipe is a twist to the poha variations that you find in other states of India.
Chirer Polao/ Beaten rice Pulao is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Chirer Polao/ Beaten rice Pulao is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have chirer polao/ beaten rice pulao using 16 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Chirer Polao/ Beaten rice Pulao:
- Get 3 cups chire or beaten rice
- Make ready 1 carrot cut into cubes
- Take 1 small onion thinly sliced
- Prepare 1/2 cup cauliflower florets
- Take 1/4 cup peas (I have used frozen. You can also use fresh)
- Take 1/2 inch ginger grated
- Make ready 1/2 of tomato chopped to small pieces
- Make ready 2-3 green chilies slit
- Get 10-12 cashew nuts split
- Prepare 10-12 kishmish/raisins soaked in water
- Prepare 2 tablespoons oil
- Take to taste Salt
- Get 1 tablespoon sugar
- Prepare 1/4 cup chopped coriander leaves
- Prepare 1/4 teaspoon cumin seeds
- Make ready 2-3 bay leaves
English Recipe : http://www.thegreatindiantaste.com/chirer-polao-poha-polao/ Bengali Chirer Polao, Poha Pulao , Poha Upma, Beaten Rice Pulao, Flattened rice. If Chirer Pulao sounds too much of glory then let me re-introduce this dish as a kind of the Poha recipe, which is a staple across several households of this country. This is simply the Bengali version of poha chivda recipe which includes basic spices and simple ingredients like onion & potatoes. Chirer Pulao / Beaten Rice Pilaf is a traditional Bengali Dish prepared with a rice which is flattened into flat light dry flakes.
Steps to make Chirer Polao/ Beaten rice Pulao:
- Soak the chire/beaten rice in water. The time of soaking depends on the thickness of the chire. For me it was around 10 mins. Be careful not to over soak the chire as the chire will turn mushy. Add the sugar and salt and mix evenly to chire. Be careful not to break the chire. (this ensures even mixing of the salt and sugar to chire)
- In a kadhai, add oil and heat it.
- Once the oil is hot, add the bay leaves and cumin seeds. You can add the cinnamon, cardamom and pepper corns at this point if you are using.
- As the spices turn aromatic, add the potatoes, carrot and cauliflower and saute them for 3-4 minutes.
- Then add the sliced onions, tomato and ginger, green chilies and saute again for 2-3 minutes.
- Add the cashew nuts, kishmish, peas saute for a minute and then add turmeric powder with a splash of water.
- As the water evaporates completely, lower the flame and add the chire.
- Gently fold the vegetables to the chire taking care not to break the chire.
- Add ghee if you want and cover the chire and steam for 2 minutes. Turn off the flame and garnish with chopped coriander leaves.
- Your breakfast is ready to be served.
These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. Simple snack made from beaten rice. There are many reasons for the love it gets.. W e Indians love Poha or beaten rice very much, specially for our breakfast. There are many reasons for the love it gets.
So that is going to wrap it up with this exceptional food chirer polao/ beaten rice pulao recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
