West Bengal is famous for its paddy fields and rice cultivation. Rice is a staple in Kolkata and there are so many different varieties. Basmati rice is most commonly known, but we tend to use different kinds for different dishes. In this recipe we use chirey or chira, which is parboiled rice that has been pounded flat and dried – you may find this sold as ‘rice flakes’ or under any of the following names: chir, chirey, poha, powa or pawa.
