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 traditional Bihari comfort food featuring soft chickpea flour dumplings (bari) simmered in a tangy, spiced yogurt gravy (kadhi). This rustic and flavorful dish is a household favorite, best enjoyed with steamed rice.
A quick and spicy South Indian stir-fry made with hard-boiled eggs and aromatic spices. This simple dish is ready in under 20 minutes and makes a perfect protein-packed side for rice and sambar.
Tangy kadhi bari with aromatic jeera rice and protein-packed egg fry. Soul-satisfying!
This bihari dish is perfect for dinner. With 784.2900000000001 calories and 19.62g 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.
306cal
7gprotein
20gcarbs
23gfat
Ingredients
1.25 cup Besan (1 cup for bari, 1/4 cup (4 tbsp) for kadhi)
2 cup Sour Curd (Well whisked. Use full-fat for best results.)
4.5 cup Water (Approx. 1/2 cup for bari batter, 4 cups for kadhi)
2 cup Mustard Oil (For deep frying the bari)
2 tbsp Ghee (For tempering)
0.75 tsp Turmeric Powder (1/4 tsp for bari, 1/2 tsp for kadhi)
1 tsp Red Chili Powder (1/2 tsp for bari, 1/2 tsp for kadhi, adjust to taste)
1 tsp Ginger Garlic Paste (Optional, for the kadhi)
0.5 tsp Asafoetida (1/4 tsp for bari, 1/4 tsp for tempering)
2 tsp Salt (1/2 tsp for bari, 1.5 tsp for kadhi, or to taste)
1 tsp Mustard Seeds (For tempering)
1 tsp Cumin Seeds (For tempering)
2 pcs Dried Red Chilies (Broken in half, for tempering)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Bari Batter
In a mixing bowl, combine 1 cup of besan, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1/4 tsp asafoetida, and 1/2 tsp salt.
Gradually add about 1/2 cup of water, whisking continuously to form a smooth, thick, and lump-free batter. The consistency should be like a thick pancake batter.
Whisk the batter vigorously in one direction for 5-7 minutes. This incorporates air, which is crucial for making the bari light and spongy.
To test if the batter is ready, drop a small amount into a bowl of water. If it floats to the top, the batter is perfectly aerated.
2
Fry the Bari (Dumplings)
Heat mustard oil in a kadai or deep pan over medium-high heat. To check the temperature, drop a tiny bit of batter; it should sizzle and rise immediately without changing color too quickly.
Using your fingers or a spoon, carefully drop small, bite-sized portions of the batter into the hot oil. Do not overcrowd the pan; fry in batches if necessary.
Fry for 4-5 minutes, turning them occasionally, until they are evenly golden brown and crisp.
Remove the fried bari with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Set aside.
In a large bowl, whisk the 2 cups of sour curd until it is completely smooth and creamy.
Add the remaining 1/4 cup of besan, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, 1 tsp ginger-garlic paste, and 1.5 tsp salt to the whisked curd.
Mix everything into a smooth, lump-free paste first. This prevents lumps from forming later.
Gradually pour in 4 cups of water while continuously whisking to ensure the mixture is well combined.
4
Cook the Kadhi
Pour the yogurt-besan mixture into a heavy-bottomed pot or kadai.
Place it on medium heat and bring it to a boil, stirring continuously and scraping the bottom and sides of the pot. This is essential to prevent the yogurt from curdling.
Once the kadhi comes to a rolling boil (about 8-10 minutes), reduce the heat to low.
Let it simmer for 15-20 minutes, stirring occasionally. The kadhi will thicken slightly, and the raw flavor of the besan will cook off.
5
Combine Kadhi and Bari
Gently slide the fried bari into the simmering kadhi.
Let them cook in the kadhi for just 2-3 minutes. This is enough time for them to soften and absorb the gravy without breaking apart.
Turn off the heat and cover the pot.
6
Prepare the Tempering (Tadka)
In a small tadka pan, heat 2 tbsp of ghee over medium heat.
Once the ghee is hot, add 1 tsp of mustard seeds and let them splutter.
Add 1 tsp of cumin seeds, 2 broken dried red chilies, and the remaining 1/4 tsp of asafoetida. Sauté for about 30 seconds until the chilies darken slightly and the spices are fragrant.
Be careful not to burn the spices.
7
Garnish and Serve
Immediately pour the hot tempering over the kadhi bari. You will hear a satisfying sizzle.
Garnish with 2 tbsp of freshly chopped coriander leaves.
Let the Kadhi Bari rest for at least 15-20 minutes before serving. This allows the bari to fully absorb the flavors of the kadhi.
Serve hot with steamed rice for an authentic Bihari meal.
Reduce the heat to low to prevent the spices from burning. Add the turmeric powder, red chili powder, coriander powder, and black pepper powder.
Stir continuously for 30-40 seconds until the spices are fragrant. If the mixture looks too dry, add a splash of water.
4
Fry the Eggs
Gently place the hard-boiled egg halves, cut-side down, into the masala in the pan.
Sprinkle the salt evenly over the eggs and the masala.
Allow the eggs to fry without moving them for 2-3 minutes on medium-low heat. This helps the masala to form a delicious crust on the eggs.
Using a spatula, carefully flip the egg halves and cook for another 1-2 minutes on the other side.
5
Garnish and Serve
Turn off the heat. Garnish generously with freshly chopped coriander leaves.
Serve the Egg Fry hot as a side dish with steamed rice, sambar, rasam, or roti.
