Bengali Chirer Pulao Recipe (Bengali Style Vegetable Poha)
A Nutritious and Flavorful Twist on Poha – Perfect for Breakfast or Lunch!
Introduction
Bengali Chirer Pulao, a delightful variation of the popular poha (flattened rice), is a unique breakfast dish from Bengal. Known for its mild sweetness and hearty flavors, this Bengali-style vegetable poha includes a nutritious mix of vegetables like carrots, peas, beans, and cauliflower, along with a touch of sweetness from raisins and a crunch from roasted peanuts. The addition of kalonji (nigella seeds) and turmeric gives it an aromatic, comforting flavor that is perfect for starting the day or packing in a lunchbox for school or work. Whether served with a cup of Masala Chai in the morning or enjoyed as a light evening snack, Bengali Chirer Pulao is a nourishing, flavorful dish that everyone in the family can enjoy.
Course: North Indian Breakfast
Cuisine: Bengali
Diet: Vegetarian
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serves: 4
Difficulty Level: Easy
Ingredients for Bengali Chirer Pulao
| Ingredient | Quantity |
|---|---|
| Poha (Flattened rice) | 2 cups |
| Onion | 1, thinly sliced |
| Carrot (Gajjar) | 1, finely chopped |
| Green beans (French beans) | 1/4 cup, finely chopped |
| Cauliflower (Gobi) | 1/2 cup, florets |
| Green peas (Matar) | 1/3 cup |
| Roasted peanuts (Moongphali) | 3 tablespoons |
| Sultana raisins | 1 tablespoon |
| Kalonji (Nigella seeds) | 1/4 teaspoon |
| Turmeric powder (Haldi) | 1 teaspoon |
| Sugar | 2 teaspoons |
| Salt and pepper | To taste |
| Lemon juice | 1 tablespoon |
| Fresh coriander (Dhania) leaves | Small bunch, finely chopped |
| Oil | 1 tablespoon |
Nutritional Information (Approximate per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 280 kcal |
| Protein | 5 g |
| Carbohydrates | 45 g |
| Fat | 9 g |
| Fiber | 4 g |
| Sugars | 6 g |
| Sodium | 350 mg |
| Potassium | 200 mg |
| Vitamin A | 70% of the daily value |
| Vitamin C | 35% of the daily value |
Step-by-Step Instructions to Make Bengali Chirer Pulao
-
Prepare the Vegetables
Start by steaming the green peas, carrots, cauliflower, and beans until they are tender. This will take about 6-8 minutes. Once steamed, set them aside and let them cool. These vegetables add a pop of color and nutrition to your poha. -
Rinse the Poha
Place the poha (flattened rice) in a fine sieve or colander. Rinse it thoroughly under cold running water. Gently stir the poha with your fingers while rinsing to ensure it doesn’t turn mushy. The idea is to just dampen the poha slightly without over-soaking it. Once rinsed, set it aside to drain. -
Heat the Oil and Temper the Spices
Heat the oil in a large, heavy-bottomed pan or wok over medium heat. Add the kalonji (nigella seeds) to the hot oil. Let them crackle for a few seconds, releasing their aromatic flavors. -
Sauté Onions
Add the thinly sliced onions to the pan and sauté them until they turn light golden brown. Stir them occasionally to prevent burning, and cook until they become tender and fragrant. -
Add the Spices and Vegetables
Once the onions are browned, add the turmeric powder to the pan. Stir to combine the turmeric with the onions, creating a beautiful yellow base. Next, add the steamed vegetables (carrots, peas, cauliflower, and beans), along with the roasted peanuts, sultana raisins, sugar, salt, and pepper. Stir everything well to mix the ingredients evenly. -
Combine with Poha
Add the rinsed poha to the pan and gently mix it with the vegetables and spices. Be careful not to mash the poha. Use a light hand to ensure all the poha gets coated with the turmeric and the other ingredients. Allow the poha to heat through and absorb all the flavors, which will take about 2-3 minutes. -
Cook in Steam
Turn the heat down to low and cover the pan with a lid. Let the Bengali Chirer Pulao cook in its own steam for about 3-4 minutes. This step helps the poha fluff up and absorb the fragrance of the spices and vegetables. -
Finishing Touches
After 3-4 minutes, you’ll notice that the poha has puffed up slightly and become fluffy. Turn off the heat and stir in the freshly squeezed lemon juice and chopped coriander leaves. These ingredients add freshness and a tangy kick to the dish. -
Serve
Taste and adjust the seasoning, adding more salt, pepper, or sugar if desired. Serve the Bengali Chirer Pulao hot, garnished with extra coriander leaves if preferred. This dish pairs wonderfully with a hot cup of Masala Chai for breakfast or as a satisfying evening snack.
Tips and Variations
- Additions: You can customize this dish by adding other vegetables such as peas, bell peppers, or even boiled potatoes for added richness. For a protein boost, consider adding some cooked chickpeas or tofu cubes.
- Sweetness Adjustment: If you like a sweeter flavor, feel free to add a little more sugar or raisins according to your taste preference.
- Spicy Version: For those who prefer a spicier dish, you can add a finely chopped green chili or a pinch of red chili powder when sautéing the onions.
Why You’ll Love This Recipe
- Nutritious: Packed with vegetables like carrots, peas, and cauliflower, this poha provides essential vitamins and fiber, making it a healthy choice for breakfast or lunch.
- Flavorful: The combination of turmeric, kalonji, roasted peanuts, and raisins gives this dish a perfect balance of savory, sweet, and spicy notes.
- Quick & Easy: With only 10 minutes of preparation time and 25 minutes of cooking time, this is a fast and simple dish to prepare, even on busy mornings.
- Kid-Friendly: The mild sweetness and soft texture of the poha make it a great option for kids’ school lunches or as a snack after school.
Conclusion
Bengali Chirer Pulao is an easy-to-make, nutritious breakfast that offers a twist on the more commonly known poha variations from other parts of India. With its mix of vegetables, spices, and raisins, this dish is sure to become a family favorite. Try it out for your next breakfast or school lunch, and enjoy the delicious flavors of Bengali cuisine!
