A simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
Prep25 min
Cook15 min
Soak20 min
Servings4
Serving size: 1 cup
321cal
5gprotein
57gcarbs
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
A rustic and spicy egg curry from the heart of Bihar, featuring fried hard-boiled eggs simmered in a robust onion-tomato gravy. The distinct flavor of mustard oil makes this dish a true regional classic, perfect with steamed rice.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
This bihari dish is perfect for dinner. With 694.81 calories and 21.729999999999997g of protein per serving, it's a nutritious choice for your meal plan.
7gfat
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.
326cal
15gprotein
13gcarbs
25gfat
Ingredients
8 pcs Large Eggs
4 tbsp Mustard Oil
2 pcs Medium Onions (finely chopped)
2 pcs Medium Tomatoes (pureed)
1.5 tbsp Ginger-Garlic Paste
2 pcs Green Chilies (slit lengthwise)
1 tsp Cumin Seeds
1 pc Bay Leaf
2 pcs Dried Red Chilies
0.75 tsp Turmeric Powder (divided into 1/4 tsp for eggs and 1/2 tsp for gravy)
1.25 tsp Red Chili Powder (divided into 1/4 tsp for eggs and 1 tsp for gravy, adjust to taste)
1.5 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam Masala
1.25 tsp Salt (or to taste)
2 cup Hot Water
2 tbsp Coriander Leaves (finely chopped, for garnish)
Instructions
1
Boil and Marinate the Eggs
Place eggs in a saucepan, cover with cold water, and bring to a rolling boil. Cook for 10-12 minutes to hard-boil them.
Drain the hot water and immediately place the eggs in an ice bath or under cold running water to stop the cooking process. Let them cool completely.
Peel the eggs and gently prick them all over with a fork or toothpick. This prevents them from bursting during frying and helps them absorb the gravy.
In a small bowl, toss the peeled eggs with 1/4 tsp turmeric powder, 1/4 tsp red chili powder, and a pinch of salt until evenly coated.
2
Shallow-Fry the Eggs
Heat 2 tbsp of mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke. This tempers the oil and mellows its pungent flavor.
Carefully slide the marinated eggs into the hot oil. Fry for 3-4 minutes, turning them frequently, until they develop a golden-brown, slightly blistered skin.
Remove the fried eggs with a slotted spoon and set them aside on a plate.
3
Prepare the Masala Base
In the same pan, add the remaining 2 tbsp of mustard oil. Heat it over medium heat.
Add the cumin seeds, bay leaf, and dried red chilies. Sauté for 30 seconds until the cumin seeds sizzle and become fragrant.
Add the finely chopped onions. Sauté for 10-12 minutes, stirring frequently, until they turn a deep golden brown and are almost caramelized. This step is crucial for the rich color and flavor of the curry.
Add the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
4
Sauté Tomatoes and Spices
Stir in the tomato puree. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens and you see oil separating at the edges of the pan.
Reduce the heat to low. Add the remaining 1/2 tsp turmeric powder, 1 tsp red chili powder, coriander powder, and cumin powder. Stir constantly for 1 minute to cook the spices without burning them.
Add the salt and mix everything together well.
5
Simmer and Finish the Curry
Pour in 2 cups of hot water, stirring continuously to create a smooth gravy. Scrape the bottom of the pan to release any flavorful bits.
Bring the gravy to a boil, then reduce the heat to low. Cover the pan and let it simmer gently for 10 minutes to allow the flavors to meld.
Gently place the fried eggs into the simmering gravy. Sprinkle the garam masala over the top.
Cover and simmer for another 5 minutes, allowing the eggs to soak up the flavors of the curry.
Turn off the heat. Garnish with freshly chopped coriander leaves. Let the curry rest for 10 minutes before serving for the best flavor.
