Category: Breakfast, Dinner, Snack, Traditional
Cuisine: North Indian
Yields: 4 Servings Difficulty: Medium Prep Time: 15 Mins Cook Time: 20 Mins Total Time: 35 Mins
If you like the Kanda Poha or Lemon Aval, this is similar to them with a Bengali twist to it. This very famous Bengali Chirer Polao makes use of winter vegetables along with a generous addition of raisins/kishmish, peanuts, and cashews flavored with mild spices. The addition of sugar and raisins along with vegetables gives a mildly sweet taste to this Polao. If you are used to eating Poha for your breakfast, do try this Bengali version of Poha along with a hot cup of masala tea. This will be a perfect combo for breakfast or can be served as a quick evening tiffin. Do definitely try this recipe and leave your comments.
Ingredients
Adjust Servings
- Tempering Ingredients
Instructions
- Wash the Poha under running water and drain the water completely. Cover with a lid and let it allow to rest for 10 mins.
- Chop Onions, green chili, ginger, potatoes, carrots, and coriander leaves.
- Heat a pan and add oil to it. Once it turns hot, add cumin seeds followed by cardamom, cloves, cinnamon bay leaf, and roast till golden brown.
- Add cashews, raisins followed by onions, green chili, ginger along with vegetables. Saute for about 2 min and add turmeric powder to it.
- Drizzle about a quarter cup of water to the vegetables and cook them with a covered lid. Wait until 5 mins for the vegetables to be cooked. Add the washed Poha to it and combine it.
- Add garam masala, salt, and sugar to taste. Mix together and close with a lid. Let it cook for 3 mins with a very low flame.
- Top it off with lemon juice and coriander leaves. Serve hot with a cup of tea.
Notes
- In this recipe, I have used thick variety of poha. You can replace it with thin variety too. In this case, the resting time of the poha will be less before proceeding with the recipe.
- I have used carrots and potatoes. You can also add other winter vegetables like peas, cleaned cauliflower florets, and green beans.
- Replacing the regular cooking oil with mustard oil gives an authentic Bengali taste for this recipe.