Chide'r pulao

Published on Jan 10, 2026 • Cooking time: 10 min

This has been my go-to comfort mean ever since I moved to Bangalore in December 2023.

As far as I know, this is a distinctly Bengali dish, quite different from the poha that is more popular in north India.

I like it mainly for two reasons: (i) it reminds me of home, because my mother would often make it for breakfast, and (ii) it takes less than 10 minutes to make, with ingredients that are always available in my pantry.

Variations of the dish include adding raisins, cashews, or vegetables like potatoes, carrots, and peas. (I prefer the simpler version described below.)

Ingredients

Serves: 1

60g Chide (poha/flattened rice) 20g Raw peanuts 40g Onion (diced) 2 Green chillies (chopped) 10g Oil 5g Salt 1 Bay leaf 1 Cinnamon stick 1 Clove

Method

1

Rinse the chide under running water until soft but not mushy. Drain well and set aside.

2

Add oil in a pan, fry raw peanuts until golden, and set aside.

3

In the same pan, add more oil. Temper with bay leaf, cinnamon, cardamom, cloves.

4

Add the diced onions, and sauté until translucent.

5

Add the softened chide and cook on low heat for 2-3 minutes.

6

Add chopped green chillies, salt, and fried peanuts. Serve hot.

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Email me at: anik.think@gmail.com