Chirer Polao

A delicious snack made with beaten rice and winter vegetables, chirer polao is perfect for breakfast, tiffin, or evening tea.

  • Cooking time
    45 minutes
  • Calories
    kcal
Recommended by
97.2
%
of
29577
members who rated this recipe on Youtube

Chirer polao is a quick, simple and delicious dish that is commonly served as a snack or for breakfast in Bengali homes. Chira/chire (known variously as pohe in Marathi, aval in Tamil and Malayalam, etc.) is an affordable and widely available staple. While chirer polao may not occupy as glorious a place in the Bengali household as, say, kande pohe does in Marathi households, it is loved nonetheless, and is ideal for school tiffin, especially during winter when vegetables such as cauliflower, peas and carrots start to make an appearance in the markets.

Books in this recipe

No items found.
Like the work we do? Help keep this site ad-free by making a donation.
Donate

Ingredients

Serves
2–3 servings
  • 200 g chire (beaten rice)
  • 30 g vegetable oil
  • 4 pcs bay leaves
  • 2 pcs cardamom
  • 1 pc cinnamon
  • 2 pcs cloves
  • ½ tsp cumin seeds
  • 50 g potatoes
  • 50 g carrots
  • 80 g cauliflower
  • 25 g onions
  • 6 g ginger
  • 1 clove garlic
  • 2 pcs green chillies
  • 2 g turmeric powder
  • ¼ tsp gorom moshla
  • 20 g cashew nuts
  • 20 g raisins
  • 1 sprig curry leaves
  • 8 g salt
  • 30 g sugar
  • ½ tsp ghee

Method

  1. Sift out dust or any fine particles present in the chire. Wash thoroughly and soak in water to soften. The soaking time depends on your chire. We soaked ours for 15 minutes. Strain when the chire is soft, but not mushy.
  2. Cut potatoes and carrots into 1-cm cubes. Cut cauliflower into 2-cm florets. Slice onions. Slit green chillies. Finely chop ginger. Smash garlic using a mortar and pestle. Roughly chop curry leaves.
  3. Heat vegetable oil in a kadai. Temper with bay leaves, cardamom, cinnamon, cloves, and cumin seeds.
  4. Add potatoes and fry for 2 minutes. Then add carrots, cauliflowers, and cashew nuts consecutively, frying each for 30 seconds before adding the next.
  5. Add onions, ginger, green chillies and raisins, and fry for another 30 seconds. Add curry leaves and garlic.
  6. Season with salt and sugar. Add turmeric powder.
  7. Mix everything well and continue frying until the raw smell of the turmeric goes away. This should take around 3 minutes.
  8. Now, add the soaked and drained chire. Gently fold it in so that the chire doesn't break.
  9. Cover and steam on the lowest possible heat for 6 minutes.
  10. Finish with a sprinkling of gorom moshla and ghee. Cover and rest for two minutes before digging in.

Recipe discussion

Did this recipe help you cook something that made you happy?

At Bong Eats, we are working to standardise Bengali recipes, and present them to the world in a way that anyone, anywhere will be able to cook Bengali food with confidence—even if they have never tasted it before. We want the world to know that there is Indian food beyond tikka masala.

A lot of time and money goes into creating precise recipes such as this one. We don't want to depend on advertisements that track our viewers' activities through third-party cookies; we do not want take sponsorship money from companies that don't make subpar products.

You can help us make this a sustainable venture that can employ talented local writers, editors, photographers, recipe-testers, and more. Donate to keep us going.

Make a One-time donation

Help us keep Bong Eats free and open for everyone by making a one-time contribution. You can donate as much as you want. No amount is too little.

Donate
Become a member ⭐️

Join to get access to a vibrant private community of people who full of people who love to cook, feed and eat. Get answers to your questions about recipes, techniques, where to find ingredients from fellow members. If you love cooking, this is the place for you.

Monthly LIVE cookalongs
Shiny new private forum
Adda after every video release
Personalised recommendations
✨ See Membership Perks ✨
OR
Art by Ritwika
A fun, private community for enthusiasts of Bengali food

We're building a community

With Bong Eats adda we are trying to create a quiet corner on the internet for people who love nothing more than cooking and feeding people. The focus is naturally on Bengali and South Asian food, but as anyone who has spent time with food and its history knows, everything in food is interconnected. Nowhere is this more true than in Bengal, the melting point of so many cultures of the world—home to the first "global cuisine", as food historian Pritha Sen puts it. If that sounds like just the place you have been looking for, come help us build this space together. We are just getting started.

Join now
Join our 220+ strong community

🧣 Winter 🫛

Bakes & Roasts

Posted on
December 21, 2023
by
Bong Eats

Winter is here. It is time to get baking. Here are some ideas, both savoury and sweet.

Read More »

✨ What's new?

View all »

Kumro Dogar Pachmishali

Pumpkin vine cooked with a medley of vegetables

  • 90 mins
  • 223
    kcal
Viewers liked this
%

Koi Komola

Koi fish cooked with fresh orange juice and seasonal tangerines.

  • 1 hour
  • 214
    kcal
Viewers liked this
%

Kochur Loti Chingri diye

Taro stolons cooked with mustard and prawns

  • 90 mins
  • 170
    kcal
Viewers liked this
%

Potoler Khosha Bata

A spicy, fudgy mash made of pointed gourd (potol) peels.

  • 60 mins
  • 90
    kcal
Viewers liked this
99.5
%
See all New recipes »
More
breakfast
recipes
View all »

Kochurir alur torkari

This is the spicy potato curry that accompanies kochuri at roadside shops around Calcutta. A breakfast favourite.

  • 45 minutes
  • kcal

Jhal Sooji

Sooji (semolina) cooked in Bengali spices and seasonal vegetables: a healthy and hearty breakfast.

  • 45 minutes
  • kcal

Chirer Polao

A delicious snack made with beaten rice and winter vegetables, chirer polao is perfect for breakfast, tiffin, or evening tea.

  • 45 minutes
  • kcal
More
polao
recipes
View all »

Chirer Polao

A delicious snack made with beaten rice and winter vegetables, chirer polao is perfect for breakfast, tiffin, or evening tea.

  • 45 minutes
  • kcal

Dhoka'r Dalna

A Bengali vegetarian classic of fried lentil cakes, finished in a warm, spicy, ginger-and-cumin laced sauce.

  • 90 minutes
  • kcal