Bihari Tilauri Chutney Chana Dal Pulao with Raita, Papad and Aloo Bhujia Plus Extra Special Feast Feast Feast Feast Feast Feast Feast Feast Feast Feast Feast Feast Feast Feast Feast Deluxe Edition Ultra Pro Max Supreme Deluxe Ultra Pro Max Supreme
An absolute monumental feast featuring aromatic chana dal pulao paired with crunchy tilauri chutney, crispy aloo bhujia, papad, and cooling raita. This over-the-top traditional spread brings a celebration of authentic flavors and textures straight to your dining table.
105min
Total Time
8
Servings
Bihari
Cuisine
Recipe
1
Parboil the soaked chana dal with a pinch of salt and turmeric until 80 percent cooked, then drain and set aside.
2
In a heavy-bottomed pan, heat ghee and temper with whole spices, cumin seeds, and sliced onions until golden brown.
3
Add ginger-garlic paste, soaked and drained basmati rice, and parboiled chana dal, gently sautéing for a few minutes.
4
Pour in sufficient water, season with salt, cover, and cook on low heat until the pulao is fluffy and well-cooked.
5
Fry the tilauri crisps in hot oil until puffed and crispy, then crush them slightly to prepare the tilauri chutney.
6
Deep-fry the shoestring potatoes until golden and crisp to make fresh aloo bhujia, seasoning with salt and red chili powder.
7
Roast or fry the papad until crisp.
8
Prepare the raita by whisking the beaten yogurt with roasted cumin powder, black salt, and finely chopped coriander.
9
Serve the extravagant chana dal pulao piping hot, accompanied by the crunchy tilauri chutney, aloo bhujia, papad, and chilled raita.
Ingredients
2 cups basmati rice, washed and soaked
1 cup chana dal, soaked for 2 hours
4 pieces tilauri (traditional Bihari sesame-lentil crisps)
2 cups boiled potatoes, peeled and cut into shoestrings for aloo bhujia
4 pieces papad
2 cups plain yogurt, beaten for raita
2 large onions, thinly sliced
1 tablespoon ginger-garlic paste
3 tablespoons ghee
Whole spices (bay leaves, cinnamon, green cardamom, cloves)
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon red chili powder
Salt to taste
Fresh coriander leaves for garnishing
Cooking oil for frying
*This AI-generated recipe may contain inaccuracies.