Chirer polao

Ingredients

• 2 cups pressed rice (poha)
• 2-3 tablespoons oil
• 1 teaspoon cumin seeds
• ¾ teaspoon fennel seeds
• 2 tablespoons raw peanuts
• 4-5 cashewnuts, halved
• 2 tablespoons raisins
• 1 medium onion, sliced
• 6-8 small cauliflower florets
• 1 medium carrot, peeled and cut into small cubes
• 1 medium potato, peeled and cut into small cubes
• Salt to taste
• 1 teaspoon sugar
• ½ teaspoon turmeric powder
• 1 tablespoon ghee
• 2 tablespoons chopped fresh coriander leaves
• Fresh coriander sprig for garnish

Method

1. Take pressed rice in a strainer and wash thoroughly. Set aside for 10-15 minutes.
2. Heat oil in a non-stick kadai, add cumin seeds and once their colour changes, add fennel seeds and mix well.
3. Add peanuts, mix and sauté for 2 minutes. Add cashewnuts and raisins, mix and sauté for 2 minutes.
4. Add onion, mix and sauté till translucent. Add cauliflower, carrot and potato, mix well, cover and cook for 4-5 minutes on medium heat.
5. Add salt, sugar and turmeric powder and mix well.
6. Add poha and mix well. Sprinkle 2-3 tablespoons water, cover and cook for 5-6 minutes.
7. Add ghee and coriander leaves and mix well.
8. Transfer into a serving plate, garnish with coriander sprig and serve hot.