chirer pulao

Chirer pulao is SpeakingAloud Magazine’s Bengali breakfast of thick beaten rice with potato, onion, ginger and green chillies. Its selected seasoning uses the three named components of coarsely crushed Bengali gorom moshla: green cardamom, cloves and cinnamon.

The beaten rice is placed in a colander and rinsed under running water, stirred gently with the fingers and set aside to drain. Refined oil is heated in a heavy-bottomed nonstick pan and the coarsely crushed spice blend is added to sizzle.

Cubed potato and finely chopped onion cook in the spiced oil until lightly golden and the potato is cooked. Salt follows, then finely chopped green chillies and grated ginger. The rinsed beaten rice is added and stirred carefully through the same mixture.

The pan is covered and the pulao steams over low heat. The heat is then turned off, fresh lemon is squeezed into the rice and sugar is added. The seasoning is checked, with more of the same salt added if needed.

The source serves chirer pulao fresh and hot. Finely chopped coriander can be added as an optional garnish, with a cup of tea alongside the breakfast.