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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Aromatic Chura ka Pulao – a quick-to-make, energy-giving meal that's gentle on your tummy!
A light and savory snack from Bihar, this dish features flattened rice tossed with tender potatoes, sweet peas, and mild spices. It's a quick, wholesome, and satisfying breakfast or evening treat, ready in under 30 minutes.
Serving size: 1.5 cups
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Aromatic Chura ka Pulao – a quick-to-make, energy-giving meal that's gentle on your tummy!
This bihari dish is perfect for lunch. With 327.56 calories and 7.16g of protein per serving, it's a low-fat, low-cholesterol, low-calorie, low-phosphorus option for your meal plan.
Prepare the Poha: Place the thick poha in a colander. Rinse it under cold running water for about 30-40 seconds, gently tossing with your fingers to ensure all flakes are moistened. Do not soak. Drain completely and set aside. The poha will soften as it rests.
Temper and Sauté Vegetables: Heat mustard oil in a wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and let them splutter. Add the cumin seeds and curry leaves, and sauté for 30 seconds until fragrant.
Cook the Vegetables: Add the finely chopped onion and slit green chilies to the pan. Sauté for 2-3 minutes until the onions become soft and translucent. Add the diced potatoes and green peas. Mix well, sprinkle a tablespoon of water, cover the pan, and cook on low-medium heat for 6-8 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
Combine and Finish: Once the potatoes are cooked, add the turmeric powder, salt, and optional sugar. Mix well to coat the vegetables. Add the softened poha to the pan. Gently toss everything together until the poha is evenly coated with the spices and turns a uniform yellow color. Be careful not to break the flakes. Cook for another 2-3 minutes, stirring gently, until the poha is heated through.
Garnish and Serve: Turn off the heat. Squeeze fresh lemon juice over the pulao. Garnish with freshly chopped coriander leaves and optional roasted peanuts. Give it a final gentle mix and serve immediately.