Chirer pulao

In this video, you can see how to make Bengali Chirer Pulao/ Polao ( Rice flakes Pulao). This is a sweet and savory breakfast treat, also a good option for the afternoon snack.

Peas Stuffed Fried Bread (Karaishutir Kochuri)

Peas Stuffed Fried Bread (Karaishutir Kochuri)

Basanti Pulao-1

Basanti Pulao


luchi THMB-1



Mutton kosha - recipe by Foodie's Hut

kosha mangsho


Serves: 4
Prep time: 15 minutes
Cook time: 15 minutes


  • 2 cups raw thickened rice flakes
  • 2 potatoes cut into bite-size cube ( 1 ½ cup)
  • ½ cup green peas
  • 1 medium-size  red onion finely chopped
  • 2 chopped green chillies
  • A handful of broken cashews ( about 7-8 )
  • A handful of peanuts ( about 10-15)
  • A handful of raisins
  • 3 tbsp. vegetable or any type of unflavoured oil
  • 1 tsp ghee
  • 2 tsp sugar ( if you want, you can add less)
  • salt to taste

For tempering:

  • Bengali whole garam masala ( 2 cardamoms, 2-3 cloves, 2 bark cinnamon and 1 big bay leaf)
  • 1 tsp chopped ginger


  1. Wash rice flakes in running water for 2-3 times, then soak into the water for about 4-5 minutes, drain them in a colander and keep aside.
  2. Take a wok, pour oil and heat it up.
  3. Add peanuts into the hot oil, over medium low heat fry them for few seconds.
  4. Next add cashew and continue frying for another few seconds.
  5. Then add raisins and fry everything together, when raisins puffed up, remove all from oil and place them on washed rice flakes.
  6. Add salt, sugar, ghee to the rice flakes and give a gentle mix.
  7. Add cubed potatoes to the oil, sprinkle salt and cook them for about 7-8 minutes or until they are well cooked, then remove them from the pan to a plate.
  8. Add all whole spices to the remaining oil, stir for few seconds and then add chopped ginger.
  9. Add chopped onions, sprinkle some salt and fry them to soften.
  10. Add green chillies, potatoes, peas, rice flakes and mix everything not over stir, else you will end up with a mushy pulao.

When everything well mixed, transfer to a plate and enjoy!!!

Recipe by: Shyamali Sinha