Puffed rice pulau/poha pulao/sheerer pulao

An eastern style of relishing the ever popular dish “poha’  named as “sheerer pulao”..’Poha’ is primarily known a s a breakfast dish with the main ingredient being flatted rice .Quick and easy, made in different forms but technically the same style and is one of the healthier versions of Indian version. A versatile dish, it is a popular even as a roadside breakfast dish to featuring in the breakfast buffet menu in top restaurants. That’s how versatile and popular it is as an breakfast option. Now, these puffy flattened rice dish recipe  is  also made slightly differently in Bengal and Assam..slightly sweet with a twist ..a taste off from the flavor of a pulao..equally yummy it scores high on the palate as well ..little sweet little salty it gets its identity from the sweet pulao tempered with whole spices..bay leaves cardamon and cinnamon blended with ghee gives it all so makeover of a pulao..absolutely delicious to be relished as an anytime snack or a breakfast cereal..

.As a comparison chart, while poha primarily is made with curry leaves, mustard seeds , the pulau version gets its taste from the whole spices.A tad differently cooked, this takes the form of a pulao or so to say borrows the flavors from pulao ,mainly the ghee(clarified butter) and the whole spices giving it a nice fragrance and a sweet taste.Doing away with the curry leaves and mustard seeds and the turmeric that is omnipresent and a must for the regular poha version, this pulao style is something that’s tried in possibly most households in the states of Assam and West Bengal

Not that it has a specific way of making so as to term it as a specialty, yet many people make it in different ways .My version is an outburst of the taste that I want the dish to take.The smell of the whole spices dipped in ghee that boasts of a pulao. In short, the poha is cooked with vegetables , and flavored with ghee that gives it the form of a pulao like dish, although the preparation is just a light frying process
Easy, simple and comforting.. either as snacks or a meal in itself its satiates to the fullest. A merge of poha and flavors borrowed from the erstwhile pulao, its almost a fusion dish that so gloriously works out as an new invention of a dish which is absolutely glorious.Almost an extension from poha, this in true sense is a twist that will score high in your palate.
Puffed rice pulau/poha pulao/sheerer pulao
Prep time
Cook time
Total time
A beautiful light snack that can even be a main course, this recipe of sheerer pulao is the Bengali version of making pulao out of puffed rice or Poha that is called in the western part of the country. Poha is infused with minimal spices that goes into the making of a pulao to give that lingering aroma
Recipe type: Snacks
Cuisine: Indian
Serves: 2
  • Poha (puffed rice) soaked and strained 2 cups
  • Onion 1 sliced
  • Beans ½ cup chopped
  • Carrots ½ cup chopped
  • Green peas(boiled) ½ cup
  • Roasted Peanuts 2 tbsp
  • Ghee(Clarified Butter) 2 tbsp
  • Bayleaf 1
  • Cinnamon 1 stick
  • Cardamon 2
  • Cloves 3 to 4
  • Sugar 1 tbsp
  • Salt as per taste
  • Raisins 2 tsp
  • Boiled Potatoes(optional) - ⅓ cup
  • Lime juice -1 tsp
  1. In a pan, add ghee, and when hot ,drop the whole spices; Bay leaf, cinnamon, cardamons and cloves
  2. Now add sliced onions along with a little sugar. Fry well till the onions are translucent.
  3. Add the chopped veggies(carrots/french beans) and fry while adding coriander powder and salt.
  4. You might add a drop of water and cover it till the veggies are slightly cooked
  5. Open and add the boiled peas and potatoes if you wish. Mix and fry,
  6. Now add the soaked and strained puffedrice, mix well and fry just for a minute or so until everytning blends well ,add the roasted peanuts and fried raisins as well. Top with roasted jeera powder and mix
  7. Just before its done, add lime juice, mix and take off from the flame
  8. Serve and enjoy


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