non-vegetariangluten-free
bihari
Mutton Ishtew with Steamed Basmati Rice
Aromatic Mutton Ishtew with fluffy rice – a protein-packed, gut-friendly, and soul-satisfying comfort food!
60 min
768 cal
60gProtein
77gCarbs
23gFat
2Recipes
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Quick to make, protein-packed scrambled eggs with crispy Muri – an energy-giving, tasty delight!
A quick and flavorful Indian-style scrambled egg dish, spiced with onions, tomatoes, and aromatic spices. Perfect for a hearty breakfast or a light meal, ready in under 30 minutes and best served with pav or roti.
Serving size: 1 cup
A quick, crunchy, and tangy Indian street food snack made with puffed rice, fresh vegetables, and a blend of spices. It's the perfect light bite that comes together in just minutes, bursting with flavor in every spoonful.
Serving size: 1.5 cups
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Quick to make, protein-packed scrambled eggs with crispy Muri – an energy-giving, tasty delight!
This bihari dish is perfect for snack. With 559.19 calories and 21.48g of protein per serving, it's a nutritious choice for your meal plan.
In a medium bowl, crack the eggs. Add salt and whisk vigorously for about 1 minute until the yolks and whites are fully combined and slightly frothy. Set aside.
Heat ghee in a non-stick pan or skillet over medium heat. Once the ghee is hot and shimmering, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the finely chopped onions and sauté for 4-5 minutes until they become soft and translucent. Then, add the grated ginger, minced garlic, and green chilies. Sauté for another minute until the raw aroma disappears.
Stir in the finely chopped tomatoes. Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down, become soft and pulpy, and the mixture starts to thicken.
Add the turmeric powder and red chili powder. Mix well and cook the masala for 2-3 minutes, until the oil begins to separate from the mixture at the edges of the pan. This indicates the masala is well-cooked.
Reduce the heat to low. Pour the whisked egg mixture into the pan. Let it sit undisturbed for 20-30 seconds to allow the bottom to set slightly.
Using a spatula, gently scrape the cooked egg from the bottom and sides of the pan, folding it towards the center. Continue this gentle scraping and folding motion for 2-3 minutes until the eggs are about 90% cooked but still soft and moist. Avoid over-stirring to maintain soft curds.
Turn off the heat. The residual heat will finish cooking the eggs. Sprinkle the garam masala and chopped fresh cilantro over the eggs. Give it a final gentle stir to combine. Serve immediately.
In a large mixing bowl, prepare the base by combining the finely chopped onion, deseeded tomato, green chili, and fresh coriander leaves. If using, add the optional boiled and diced potato.
To the vegetable mixture, add the roasted peanuts, chaat masala, red chili powder, kala namak, and salt. Pour in the mustard oil and fresh lemon juice. Mix thoroughly until all ingredients are well combined. Let this masala base sit for a minute to allow the flavors to meld.
Just before you are ready to serve, add the puffed rice (muri) to the bowl. This is a critical step to ensure the final dish remains crunchy.
Using a large spoon or your hands, toss everything together quickly and gently for about 30-45 seconds, ensuring the puffed rice is evenly coated with the masala. Do not overmix.
Immediately transfer the Masala Muri to serving bowls or paper cones. Garnish generously with sev on top and serve instantly to enjoy its signature crunch.