Bengali Chirer Pulao For Breakfast – Strive This Fast Dish

Breakfast habits are completely different somewhere else of the world and completely different elements of our nation too. Some begin their day with a easy toast whereas others eat a ghee-laden paratha or masala dosa with sambhar. Some name it nashta whereas different individuals name it tiffin. However what is comparable in all of those variations is the motive to begin the day on a very good observe. A hearty breakfast decides how the remainder of the day will develop into. So, it is extremely essential that the primary meal of the day is in line with one’s style and selection. And if you happen to ask Bengalis what their selection of breakfast is, there’s a truthful probability that many would title a dish referred to as chirer pulao.

Chirer pulao is principally the Bengali model of poha. It’s a dish that’s extensively eaten over West Bengal and by bengalis who stay in different elements of the nation as nicely. Barely sweeter then the common puha that you simply eat, chirer pulao actually means pulao made out of flattened rice or chiwda. It’s a very fast dish to make a particularly filling and wholesome to eat early within the morning. It’s typically packed as tiffin for youths in addition to workplace goers. Allow us to have a look at us easy recipe for it.

• 1 bowl soaked flattened rice or chiwda
• 1 tsp turmeric powder
• 1 tsp sugar
• 1 tsp jeera powder
• ½ tsp grated ginger
• 2 tbsp ghee
• A couple of cashews and raisins
• 1 Sliced onion
• A handful roasted peanuts

Methodology

• In a pan, warmth up two tablespoonfuls of ghee.
• When the bottom line is heated up, add the grated ginger and cook dinner for a minute.
• Subsequent, add the sliced onions and cook dinner until they’re gentle brown in color.
• Now, add the jeera and the turmeric powder and cook dinner for a pair extra minutes.
• The colour adjustments, you may slowly add the soaked and fully drained flattened rice and blend it nicely within the pan together with the spices.
• Subsequent, add the sugar and the salt and make nonetheless all of the sugar melts. Stir constantly on a low flame in order that the chiwra doesn’t keep on with the pan. 
• Put your pan on a excessive flame and at last add the roasted peanuts, cashew nuts and raisins.
• Flip off the warmth and serve the chirer pulao scorching. You can too pack it as your tiffin for the day.