Bengali Chirer Pulao Recipe – Bengali Style Vegetable Poha
Embark on a culinary journey to the heart of Bengal with this delightful Bengali Chirer Pulao, a fragrant and nutritious dish featuring flattened rice, or poha, harmoniously combined with an array of colorful vegetables, spices, and a hint of sweetness. This dish, perfect for breakfast or a light evening snack, is not only easy to prepare but also embodies the essence of Bengali cuisine with its vibrant flavors and textures.
Ingredients
| Ingredient | Quantity |
|---|---|
| Poha (Flattened rice) | 2 cups |
| Onion (thinly sliced) | 1 |
| Carrot (Gajjar, finely chopped) | 1 |
| Green beans (French Beans, finely chopped) | 1/4 cup |
| Cauliflower (gobi, florets) | 1/2 cup |
| Green peas (Matar) | 1/3 cup |
| Roasted Peanuts (Moongphali) | 3 tablespoons |
| Raisins | 1 tablespoon |
| Kalonji (Onion Nigella Seeds) | 1/4 teaspoon |
| Turmeric powder (Haldi) | 1 teaspoon |
| Sugar | 2 teaspoons |
| Salt and Pepper | To taste |
| Lemon juice | 1 tablespoon |
| Coriander (Dhania) Leaves | Small bunch |
| Sunflower Oil | 1 tablespoon |
Nutritional Information (per serving)
| Nutritional Component | Value (approx.) |
|---|---|
| Calories | 250 kcal |
| Protein | 5 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 3 g |
| Sugars | 2 g |
| Fat | 10 g |
Preparation Time
| Duration | Time |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Total Time | 35 minutes |
| Servings | 4 |
Instructions
To start the preparation of the Bengali Chirer Pulao, begin by steaming the green peas, carrots, cauliflower, and green beans in a steamer until they are tender but still crisp. Once cooked, carefully remove them from the steamer and set aside.
Next, take the poha (flattened rice) and place it in a colander. Rinse it thoroughly under running water, gently stirring the poha with your fingers to avoid turning it mushy during the rinsing process. Once the poha is washed, allow it to drain and set it aside.
Now, it’s time to bring the Chirer Pulao together. Heat the sunflower oil in a heavy-bottomed pan or wok over medium heat. Once the oil is hot, add the kalonji (nigella seeds) and let them crackle, releasing their aromatic flavors.
Add the sliced onions to the pan and sauté them until they turn light brown and tender. This step will enhance the flavor base of the dish. Once the onions are ready, sprinkle in the turmeric powder and stir well, followed by the steamed vegetables, roasted peanuts, raisins, salt, and sugar. Mix everything gently until all ingredients are well incorporated.
Finally, add the rinsed poha to the pan, stirring gently to combine all the ingredients without breaking the poha. Reduce the heat to low and cover the pan with a lid. Allow the Bengali Chirer Pulao to steam for about 3 to 4 minutes. During this time, the poha will puff up slightly, absorbing the flavors from the vegetables and spices.
After the steaming process is complete, turn off the heat and stir in the fresh lemon juice and chopped coriander leaves, adjusting the salt and seasonings to your taste.
Serve the Bengali Chirer Pulao warm, alongside a hot cup of Masala Chai, or relish it as a delightful evening snack, and enjoy the taste of Bengal in every bite!
This Bengali Chirer Pulao is not just a meal; it is a celebration of flavors, textures, and the rich culinary heritage of Bengal, ensuring that each serving is a delightful experience to savor and share.
