Chirer Polao/ Beaten rice Pulao
Luchi and aloor torkari is one of the most popular breakfasts of West Bengal. But not to forget, luchi is deep fried in oil. So, if you want to opt for a healthier breakfast, this is the perfect choice. In chirer polao you can add any vegetable of your choice. So, what are you waiting for, prepare this breakfast and serve it hot to your family on such cold winter morning.
While preparing the chirer polao I prefer to add the salt and sugar to my soaked chire. This is because while the veggies are mixed to the chire later, you need to do it gently not to break the chire. I have noticed in such case that the mixing of sugar and salt is not even. Therefore, I tried pre-mixing and this gives me the best results.
Course: Breakfast
Cuisine: (Bengali) Indian
Preparation time: 10 mins
Cook time: 20 mins
Servings: 3
Ingredients
- 3 cups of chire or beaten rice
- 1 carrot cut into cubes
- 1 small onion thinly sliced
- ½ cup of cauliflower florets
- ¼ cup of peas (I have used frozen. You can also use fresh)
- ½ inch of ginger grated
- ½ of tomato chopped to small pieces
- 2-3 green chilies slit
- 10-12 cashew nuts split
- 10-12 kishmish/raisins soaked in water
- 2 tablespoons of oil
- Salt to taste
- 1 tablespoon of sugar
- ¼ cup of chopped coriander leaves
- ¼ teaspoon of cumin seeds
- 2-3 bay leaves
I prefer my breakfast light and less greasy. Therefore, I have not added the following ingredients. But if you want you can add them.
Optional
- 1 inch of cinnamon broken into pieces
- 4-5 cardamon pods
- 4-5 peppercorns
- Ghee
Directions
- 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 kadai, 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.
Step by step instructions to prepare Chirer Polao
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 kadai, 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.
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.
Thank you for stopping by. If you like the recipe do not forget to hit like. If you prepare this dish and publish your photos on Facebook and Instagram do tag #theepicureanfeast. Also for queries you can mail me epicureanfeast2019@gmail.com
