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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Perfectly spiced chura matar with a crispy fried egg – an energy-giving, quick breakfast to kickstart your day!
A classic winter breakfast from Uttar Pradesh, this dish combines soft flattened rice with sweet green peas. It's lightly spiced and comes together in minutes for a wholesome and satisfying meal.
Serving size: 1 cup
A classic fried egg with a sunny, runny yolk, spiced up with a sprinkle of Indian masalas. The perfect quick breakfast or simple side to any meal, ready in just 5 minutes.
Serving size: 1 egg
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Perfectly spiced chura matar with a crispy fried egg – an energy-giving, quick breakfast to kickstart your day!
This bihari dish is perfect for breakfast. With 424.41999999999996 calories and 13.4g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Poha: Place the thick poha in a large colander. Rinse it under cold running water for 30-40 seconds, moving your fingers through it gently. Do not soak. Let it drain completely in the colander for 10 minutes. The poha will absorb the residual moisture and become soft and fluffy.
Temper and Sauté Aromatics: Heat ghee in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and let them splutter. Add the cumin seeds, hing, and curry leaves, and sauté for 30 seconds until fragrant. Then, add the finely chopped onion, green chilies, and grated ginger. Cook for 3-4 minutes until the onions are soft and translucent.
Cook the Peas: Add the green peas, turmeric powder, and salt to the pan. Stir well. If using fresh peas, sprinkle 2 tablespoons of water, cover the pan, and cook for 5-6 minutes until they are tender. If using frozen peas, no extra water is needed; cook for just 2-3 minutes.
Combine and Heat Through: Fluff the softened poha with a fork. Add it to the pan along with the sugar and garam masala. Mix everything very gently with a light hand, ensuring you don't break or mash the poha flakes. Cook for 2-3 minutes, stirring occasionally, until the poha is heated through and has absorbed the flavors.
Finish and Serve: Turn off the heat. Drizzle the fresh lemon juice over the poha and add half of the chopped coriander leaves. Give it a final gentle mix. Garnish with the remaining coriander leaves and serve immediately while hot.
Heat ghee in a non-stick skillet or frying pan over medium-low heat. Swirl the pan to ensure the ghee coats the bottom evenly.
Gently crack the eggs into the hot pan, leaving space between them. Be careful not to break the yolks.
Immediately sprinkle the salt, turmeric powder, red chili powder, and black pepper powder evenly over the eggs.
Cook for 2-3 minutes. For a runny yolk (sunny-side up), cook until the whites are completely set. For a jammy yolk, cover the pan with a lid for the last minute of cooking to steam the top. For a fully cooked yolk, gently flip the egg and cook for another 30-60 seconds.
Using a spatula, carefully slide the fried eggs onto a serving plate. Garnish with freshly chopped coriander leaves and serve immediately.