Bihari Tilauri Chutney Chana Dal Pulao with Raita, Papad, Aloo Bhujia and Extra Special Feast Deluxe Edition Ultra Pro Max Supreme Deluxe Ultra Pro Max Supreme Deluxe Ultra Pro Max
An extraordinarily over-the-top Bihari feast featuring aromatic chana dal pulao, crispy tilauri chutney, cooling raita, crunchy papad, and savory aloo bhujia.
105min
Total Time
6
Servings
Bihari
Cuisine
Recipe
1
Prepare the special tilauri chutney by grinding roasted tilauri with fresh green herbs, green chilies, and a dash of mustard oil.
2
Cook the soaked basmati rice with whole spices and ghee until fluffy and separate.
3
Gently fold in the boiled chana dal into the warm spiced rice to create the flavorful chana dal pulao.
4
Deep fry the julienned potatoes in mustard oil until golden and crisp to make the aloo bhujia.
5
Whisk the yogurt and season with roasted cumin powder and black salt to prepare the cooling raita.
6
Roast or fry the papads until crisp and set aside.
7
Assemble the grand feast platter with the pulao at the center, surrounded by bowls of tilauri chutney, raita, crispy aloo bhujia, and roasted papads.
Ingredients
2 cups basmati rice, soaked and drained
1 cup chana dal, soaked for 2 hours and boiled until tender
1/2 cup Bihari tilauri (crispy sesame-rice fritters)
2 large potatoes, peeled and julienned for aloo bhujia
1 cup fresh mint and coriander leaves for chutney
2 cups plain yogurt for raita
4 papads, roasted or fried
1 large onion, thinly sliced
1 tablespoon ginger-garlic paste
Whole spices (bay leaf, cloves, cardamom, cinnamon)
Ghee and mustard oil as needed
Salt, turmeric powder, and red chili powder to taste
*This AI-generated recipe may contain inaccuracies.