CHIRER PULAO[BEATEN RICE PILAF]

Chirer Polao / Poha / Beaten Rice Pilaf is a common breakfast among us. Every state does it with little of variation in the spices used. Though essentially a breakfast item, I faintly remember our mother used to pack my lunch box with it often. Being a foodie, I wanted variety at every meal and in the colour. of the food! I do not remember what Bhai preferred in his lunch box, he basically hated food when young! Following the tradition, I do the same for my family. The son's early years schools did ask us to get different colours in the kids' lunch boxes! Lacking ideas, I used to sweat! Also, the son was not able to eat everything by himself, the items in his box were limited hence!

Chirer Polao can be a very healthy midday meal / breakfast as you can add as much as vegetables and nuts in it. You would love the colours in it anyway. I think of it as white kernels of beaten rice bejewelled with multi-coloured veggies with nuts n raisins. Each spoon assures you health. You have every reason to make it more often, specially when you feel an apathy towards non-vegetarian food. At times, we wish our food to be simple, nutritious yet healthy and colourful. It takes no time to prepare this dish which requires very less ingredients.

Unfortunately, the son dislikes Chirer Pulao, the reason unknown to us! He hardly speaks! I used carrots, green peas, cashew nuts, raisins; thats what the mother used in Chirer Polao. You can use bell peppers, broccoli and other vegetables but would it remain a Bengali Chirer Pulao then? In our family, it is usually done without onions.

INGREDIENTS :

Chirey /Poha / Beaten Rice : 1 Coffee Cup
Carrot : 1 [peeled and cut into small cubes]
Green Peas : 2 tbsp
Cinnamon Stick : 2[1 inch each]
Cardamom[green] : 3
Cloves : 4
Sugar : 2 tbsp
Salt : As required
Turmeric Powder : 2 pinches
Cashews : 10[halved]
Raisins :10-15
Ghee[clarified butter] : 2 tbsp +1 tsp
Bayleaf : 1


METHOD :

Take the chirey / poha  / beaten rice in a strainer. Wash under running water for not more 1 or 2 times. Let all of the water drain. Add little salt to the washed carrot cubes n green peas kept separately.

Heat the ghee in a wok. Temper it with  the bayleaf, cinnamon sticks, green cardamoms and cloves. Add the carrot cubes now. Saute and cover cook for 3 minutes. Add the green peas, cashew nuts, chopped green chillies, turmeric and raisins. Stir and let cook for 2 minutes at medium to low heat. Add the poha. Stir well.

Add the sugar and salt, 1 tsp ghee  and keep on stirring for 2 minutes. It should be done.