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
An extravagant Bihari feast centerpiece featuring fragrant chana dal pulao paired with crispy tilauri chutney, cooling raita, crunchy papad, and spiced aloo bhujia for a royal culinary celebration.
105min
Total Time
6
Servings
Bihari
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed pan and crackle cumin seeds, bay leaves, cardamom, and cinnamon.
2
Add sliced onions and sauté until golden brown, then stir in ginger-garlic paste until fragrant.
3
Fold in the soaked basmati rice and boiled chana dal, gently roasting for two minutes.
4
Pour in water, season with salt, cover, and cook on low heat until the rice is fluffy and tender.
5
Fry the traditional Bihari tilauri until crisp and pound into a coarse, flavorful chutney.
6
Prepare the raita by whisking the curd with roasted cumin powder and salt.
7
Roast or fry the papads until crispy.
8
Serve the warm chana dal pulao alongside the tilauri chutney, raita, papad, and a generous mound of aloo bhujia.
Ingredients
2 cups basmati rice, soaked and drained
1 cup chana dal, boiled until tender
4 pieces traditional Bihari tilauri
200g aloo bhujia
4 papads
2 cups curd for raita
2 onions, thinly sliced
1 tbsp ginger-garlic paste
2 bay leaves
4 green cardamom pods
2 cinnamon sticks
1 tsp cumin seeds
3 tbsp ghee
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.