Bengali style Chirer Polao is different than the other versions of Poha. This includes a lot of veggies, dry fruits, and mildly sweet in taste.
Boil peas, carrots, and french beans, keep aside.
Heat 1 tsp oil in a frying pan, add cauliflower florets with a pinch of salt. Stir fry until the florets turn golden brown in color. Remove and keep aside.
Add the poha/chire into a colander. Wash under running water. Just a quick wash is enough while washing use your fingers to move them gently. They will turn mushy if washed for a longer time, and no need to soak them in the water either. Keep the poha aside in the colander itself to drain out the water completely.
Heat 4 ½ tbsp oil in a deep frying pan/kadai (nonstick preferably). Temper with kalonji.
Add sliced onions, stir on medium heat until light brown in colour.
Now add turmeric powder, boiled veggies, cauliflower florets, peanuts, raisins, salt, and sugar. Mix well and fry on medium heat for a minute.
Add washed poha, mix gently and cook for 4-5 minutes on medium heat. Stir in between. Add black pepper powder, mix well. Remove from the heat.
Serve immediately.