Chirer Polao (Bengali-style Poha)

Trisha Rudra
Trisha Rudra|
Last updated on Jan 11th
Chirer Polao is a variation of the ever-so-popular western breakfast, Poha. Chira/Chire meaning flattened rice is cooked Pulao style, with some potatoes and boiled peanuts, and makes for a very filling breakfast. This is also a popular lunch-box recipe around the Eastern states of India :) This is my version, adapted from my Nani's recipe!
  • Prep Time10Minutes
  • Cooking Time20Minutes
  • Serves4people

Recipe Ingredients

  • Chire/Poha/Flattened Rice – 2 cups (about 300 gms)
  • Onions – 3, chopped
  • Potatoes – 1 large, or 2 small, boiled, peeled, diced into small pieces
  • Tomatoes – 1 large, chopped fine
  • Peanuts – 1 cup, boiled
  • Cumin seeds – 1/2 tsp
  • Coriander – chopped, for garnish
  • Green chilies – 3, chopped
  • Salt – to taste
  • Sugar – 1 tsp
  • Lemon – for garnish
  • Mustard oil – 2 tbsp
  • Ghee – 1 tsp

Recipe Preparation

  1. Wash and keep the flattened rice aside to drain.
  2. Heat a kadhai/deep-bottomed vessel and add the Mustard Oil.
  3. When hot, add the cumin seeds and let them crackle.
  4. Now add the chopped onions, and fry lightly until translucent, and then add the boiled potatoes, peanuts and a little salt.
  5. Stir fry for a couple of minutes, until well combined. Now add the sugar, tomatoes, and the washed chire.
  6. Season with remaining salt, and ghee and toss well on a medium flame until you see the chire softening and changing colour to a pale golden (which means it’s cooked)
  7. Garnish with remaining coriander, a sprinkle of lemon juice, and serve hot.
My Tip: You can add vegetables like shredded carrots, beans, peas or cauliflower to this in winter...though personally I find it tastes best just the way it is, with a good squirt of lemon, and a little spicy green chutney for accompaniment.