Bihari Tilauri Chutney Chana Dal Pulao with Raita, Papad and Aloo Bhujia Deluxe Edition Ultimate
An extravagant feast featuring aromatic chana dal pulao paired with crispy tilauri, tangy chutney, cooling raita, crunchy papad, and savory aloo bhujia.
70min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed pan and add cumin seeds, bay leaves, cinnamon, and cardamom.
2
Add sliced onions and sauté until golden brown.
3
Stir in ginger-garlic paste, turmeric, and garam masala, cooking for another minute.
4
Add soaked basmati rice and boiled chana dal, gently tossing to combine without breaking the grains.
5
Pour in water, season with salt, cover, and cook on low heat until the rice is fluffy and well-cooked.
6
In a separate pan, fry the tilauri until crispy and golden.
7
Prepare the raita by whisking the curds with a pinch of salt and roasted cumin powder.
8
Serve the hot chana dal pulao alongside the crispy tilauri, chutney, raita, roasted papad, and a generous mound of aloo bhujia.
Ingredients
1 cup basmati rice, washed and soaked
1/2 cup chana dal, boiled until tender
2 tbsp ghee
1 tsp cumin seeds
2 bay leaves
1 cinnamon stick
2 green cardamom pods
1 onion, thinly sliced
1 ginger-garlic paste
1/2 tsp turmeric powder
1 tsp garam masala
Salt to taste
4 pieces tilauri (traditional Bihari sun-dried fryums)
1/2 cup fresh tomato-coriander chutney
1 cup curds for raita
2 papads, roasted or fried
1/2 cup aloo bhujia
*This AI-generated recipe may contain inaccuracies.