Bihari Tilauri Chutney Chana Dal Pulao with Raita, Papad and Aloo Bhujia Plus Extra Special Feast 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 Delu
An extravagant Bihari feast featuring aromatic chana dal pulao paired with crunchy tilauri chutney, crisp papad, spicy aloo bhujia, and cooling raita. This ultra-grand traditional spread offers a symphony of rustic textures and bold, unforgettable flavors.
105min
Total Time
6
Servings
Bihari
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed pan and fry the potato matchsticks until golden and crisp, then set aside as aloo bhujia.
2
In the same oil, fry the tilauri fritters until puffed and crispy, then crush them lightly for the chutney.
3
Prepare the chana dal pulao by heating oil, tempering with whole spices, and sautéing sliced onions until golden brown.
4
Add ginger-garlic paste, turmeric, red chili powder, soaked rice, and boiled chana dal, gently mixing everything together.
5
Pour in water, season with salt, bring to a boil, then cover and simmer on low heat until the rice is fully cooked and fluffy.
6
Blend the fried tilauri with fresh coriander, mint, green chilies, and salt to create a unique crunchy tilauri chutney.
7
Whisk the curd with roasted cumin powder and black salt to make a smooth raita.
8
Fry or roast the papad until crisp.
9
Serve the grand chana dal pulao hot, accompanied by crunchy aloo bhujia, flavorful tilauri chutney, cooling raita, and crispy papad.
Ingredients
2 cups Basmati rice, washed and soaked
1 cup Chana dal, soaked for 2 hours and boiled till tender
1/2 cup Bihari tilauri (sesame-rice fritters), fried crisp
2 large potatoes, peeled and cut into thin matchsticks for aloo bhujia
4 cups Water
3 tbsp Mustard oil
1 tsp Cumin seeds
2 Bay leaves
3 Green cardamoms
2 Cloves
1 inch Cinnamon stick
1 large Onion, thinly sliced
1 tbsp Ginger-garlic paste
1 tsp Turmeric powder
1 tsp Red chili powder
Salt to taste
1 cup Fresh coriander leaves and mint for chutney
2 cups Whisked curd for raita
Roasted cumin powder and black salt for raita
Papad for frying
*This AI-generated recipe may contain inaccuracies.