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
An extraordinarily lavish and grand traditional feast featuring aromatic chana dal pulao paired with crispy tilauri, tangy chutney, cooling raita, crunchy papad, and savory aloo bhujia.
105min
Total Time
6
Servings
Bihari
Cuisine
Recipe
1
Prepare the aloo bhujia by frying the shoestring potatoes in mustard oil until crispy, then season with salt.
2
Fry the tilauri fritters until golden brown and set aside.
3
Heat ghee in a large pot, temper with whole spices and cumin seeds, and sauté the sliced onions until golden.
4
Add the soaked basmati rice and boiled chana dal, gently tossing to combine without breaking the rice.
5
Pour in adequate water, season with salt, cover, and cook on low heat until the pulao is fluffy and cooked through.
6
Whisk the curd to prepare the raita, adjusting seasoning with roasted cumin powder and black salt.
7
Serve the rich chana dal pulao piping hot alongside the crispy tilauri, spicy chutney, fresh raita, crunchy papad, and homemade aloo bhujia.
Ingredients
2 cups basmati rice, soaked
1 cup chana dal, boiled until tender
1/2 cup tilauri (traditional lentil fritters)
2 potatoes, peeled and cut into shoestrings for aloo bhujia
1 cup fresh mint and coriander chutney
2 cups whipped curd for raita
4 roasted papads
1 large onion, thinly sliced
2 tbsp ghee
Whole spices (bay leaf, cloves, cardamom, cinnamon)
1 tsp cumin seeds
Salt to taste
Mustard oil for frying
*This AI-generated recipe may contain inaccuracies.