In Jamalpur, the dish known as Chanar Polao is served at an exceptionally high percentage of all events. The practice has been passed down from generation to generation. There are other locations where Chanar Polao is practised besides Jamalpur. The dish known as Chanar Polao has also made its way into the menus of restaurants across the country that specialise in serving meals for special occasions. You should now be able to make Chanar Polao on your own because you have the recipe.
Two cups of basmati rice, two cups of chickpeas (for balls and layers) two cups, raisins, crushed pistachio nuts two tablespoons, ground almonds two tablespoons, cashew nuts two tablespoons, flour two teaspoons, ghee half cup, garam masala one teaspoon, grated coconut half cup, onion powder half cup, sugar one tablespoon, mawa two tablespoons, two cinnamon sticks, two cardamom pods, two tablespoons of ginger.
Soak the basmati rice in water for 20 minutes, then pour off the water. Then, boil cinnamon, cardamom, and salt-soaked rice in a large pot of hot water. Drain the water and keep the rice firm. Now, coat the chanar well with salt, sugar, a little garam masala, and flour, and fry it in oil like small balls. In a small amount of ghee, fry pistachio nuts, almonds, cassonnat, grated ginger, raisins, and grated coconut. Mix together the yeast, sugar, and mawa. Then, a little bit of ghee is spread in the pot where the polao will be steamed. Stack boiled rice, almond mixture, roasted coconut, barista mixture, chickpeas, chickpea balls, and ghee on top. Let Chanar Polao cook for 15 minutes on low heat, then serve it hot.