Chiura Fry / Roasted Beaten Rice
Beer moves like water! Stir-fried crispy dried rice with spices
Description
Nepal's national preserved food 'Chiura' (beaten rice), not eaten raw but dry-roasted (fried) crispy and aromatic in a little oil and spices, mixed with peanuts and green chilies for the ultimate snack. Positioned like JP 'Kaki no Tane' or Indian 'Namkeen'; the snack drinkers invariably order at Nepali izakayas (Bhatti).
Restaurants serving Chiura Fry / Roasted Beaten Rice
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Chiura(Beaten rice)
- Raw peanuts
- Mustard oil
- Mustard seeds
- Green Chili
- Turmeric
- Salt
Instructions
- [Authentic Recipe]
- [Fry Ingredients]: Heat mustard oil (or veg oil) in a pan, fry raw peanuts until crispy. Remove temporarily.
- [Tempering]: Add oil to the same pan, burn mustard seeds, curry leaves, and minced green chilies to bloom aroma.
- [Fry Chiura]: Add Chiura, dust with turmeric and salt, slow-roast on low until Chiura absorbs oil and puffs crispy. Return peanuts at the end.
Learn more Spice, substitutes, tips
Key spices
Mustard oil、Turmeric、Green Chili
Substitutes at Japanese supermarkets
Fry JP 'Oatmeal' in oil until crispy, dust with salt and curry powder
Pairing
Nepali Beer / Raksi / Chukauni(Yogurt salad)
Trivia
Raw Chiura is slightly powdery and tires the jaw, but frying it in oil magically transforms it into a light 'crispy' texture like rice crackers or snack chips. Also a classic hack in Nepali homes to consume leftover Chiura.
Eating tips & etiquette
Scoop with a spoon and eat heartily. Chiura intensely robs mouth moisture, making washing it down with cold beer or Cola the ultimate pleasure.
Allergen
Peanuts, Wheat (May mix in Chiura)