Bihari Tilauri Chutney Chana Dal Pulao with Raita, Papad and Aloo Bhujia Deluxe Edition Ultra Pro Max Supreme Deluxe Ultra Pro Max Supreme Deluxe Ultra Pro Max Supreme Deluxe Ultra Pro Max Supreme Deluxe Ultra Pro Max Supreme Deluxe Ultra Pro Max Supreme
An extraordinarily spiced Bihari chana dal pulao crowned with crunchy tilauri chutney, paired with cooling raita, crisp papad, and savory aloo bhujia for a majestic feast.
75min
Total Time
6
Servings
Bihari
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed pan until smoking, then slightly cool and add cumin seeds, bay leaves, green cardamom, black cardamom, cloves, and cinnamon stick.
2
Add sliced onions and sauté until golden brown and caramelized.
3
Stir in the ginger-garlic paste and green chilies, cooking until the raw aroma disappears.
4
Drain the soaked chana dal and basmati rice, then add them to the pan.
5
Sprinkle turmeric powder, red chili powder, garam masala, and salt. Gently toss to combine without breaking the rice grains.
6
Pour in water, bring to a boil, then cover and simmer on low heat until the rice and dal are fully cooked and tender.
7
Prepare the raita by whisking curd with salt, roasted cumin powder, and a pinch of chili powder.
8
Serve the hot chana dal pulao generously accompanied by tilauri chutney, cooling raita, crispy papad, and crunchy aloo bhujia.
Ingredients
2 cups Basmati rice, soaked for 30 minutes
1 cup Chana dal, soaked for 2 hours
4 tbsp Mustard oil
1 tsp Cumin seeds
2 Bay leaves
4 Green cardamom pods
2 Black cardamom pods
4 Cloves
1 inch Cinnamon stick
2 large Onions, thinly sliced
1 tbsp Ginger-garlic paste
2 Green chilies, slit
1 tsp Turmeric powder
1 tsp Red chili powder
1 tsp Garam masala powder
Salt to taste
4 cups Water
1 cup Tilauri chutney
2 cups Curd for raita
1 cup Aloo bhujia
4 Papad, roasted or fried
*This AI-generated recipe may contain inaccuracies.