Chiura Pulao (Beaten Rice Pilaf)
Dried rice for a feast! Crispy pilaf of nuts and spices
Description
'Chiura' is beaten rice, 'Pulao' is spiced mixed rice (pilaf). Hard beaten rice briefly rehydrated with water, fried with veg, cashews, and spices into a pilaf-style light Nepali breakfast/snack. Almost identical to India's national dish 'Poha', but Nepal's version features stronger mustard oil and turmeric aromas.
Restaurants serving Chiura Pulao (Beaten Rice Pilaf)
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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)
- Onion
- Cashews(or Peanuts)
- Green peas
- Turmeric
- Mustard oil
- Lemon juice
Instructions
- [Authentic Recipe]
- [Rehydrate Chiura]: Put Chiura in a sieve, splash water over it (NEVER soak) and drain immediately, moistening it to become chewy.
- [Tempering]: Heat mustard oil in a pan, burn mustard seeds, cumin, curry leaves, then fry onion, green chilies, peanuts (or cashews), and green peas.
- [Stir-fry]: Add moistened Chiura, turmeric, salt, a pinch of sugar, and lemon juice; fry gently until Chiura is fluffy/separated.
Learn more Spice, substitutes, tips
Key spices
Turmeric、Curry leaves、Mustard oil、Lemon juice
Substitutes at Japanese supermarkets
Soften JP 'Oatmeal (Rolled Oats)' with a little water, fry with curry powder and nuts
Pairing
Chiya (Nepali Milk Tea) / Boiled Egg
Trivia
Frying Chiura in oil makes it 'crispy', but rehydrating with water before frying resurrects rice starch, changing it to an exquisite 'chewy, fluffy' texture (crisp-fluff). A magic arranged recipe where Nepali moms turn leftover Chiura into a feast kids love.
Eating tips & etiquette
Eaten scooped with a spoon for breakfast or afternoon tea (Chiya). The mix of lemon sourness and nut roastedness makes it very light and easy on the stomach.
Allergen
Nuts, Wheat (May mix in Chiura)