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
A magnificent and elaborate Bihari feast featuring fragrant chana dal pulao paired with crunchy tilauri chutney, crisp papad, spiced aloo bhujia, and cooling raita. This ultimate celebratory platter delivers a rich explosion of traditional rural flavours.
105min
Total Time
6
Servings
Bihari
Cuisine
Recipe
1
Boil the soaked chana dal with a pinch of turmeric and salt until tender yet firm, then drain.
2
Heat mustard oil in a heavy-bottomed pan and fry the tilauri until crispy; crush them to make the tilauri chutney with salt and green chillies.
3
In a large pot, heat ghee or oil, add whole spices, bay leaves, and sliced onions, sautéing until golden brown.
4
Add ginger-garlic paste and drained basmati rice, gently stirring for two minutes without breaking the grains.
5
Mix in the cooked chana dal, add water and salt, then cover and cook on medium-low heat until the pulao is fluffy and cooked through.
6
Deep-fry the julienned potatoes in mustard oil until golden and crisp to make the aloo bhujia.
7
Roast or fry the papad until crisp.
8
Whisk the curd with roasted cumin powder and salt to prepare the raita.
9
Serve the grand chana dal pulao hot, accompanied by the crunchy tilauri chutney, aloo bhujia, papad, and raita.
Ingredients
2 cups basmati rice, soaked and drained
1 cup chana dal, soaked for 4 hours
4 pieces traditional Bihari tilauri
2 cups boiled potatoes, peeled and julienned for aloo bhujia
4 pieces papad
2 cups curd for raita
1 finely chopped onion
2 tablespoons mustard oil
1 teaspoon cumin seeds
2 bay leaves
4 green cardamoms
2 black cardamoms
4 cloves
1 cinnamon stick
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon red chilli powder
Salt to taste
4 cups water
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.