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
An extraordinarily grand feast featuring aromatic chana dal pulao paired with crunchy tilauri chutney, crispy papad, cooling raita, and spiced aloo bhujia.
75min
Total Time
6
Servings
Bihari
Cuisine
Recipe
1
Wash and soak basmati rice for 30 minutes, then drain.
2
In a heavy-bottomed pan, heat ghee and mustard oil, then temper with whole spices.
3
Sauté sliced onions until golden brown, then add ginger-garlic paste and cook till raw aroma disappears.
4
Add boiled chana dal, turmeric powder, and salt, tossing well for a few minutes.
5
Stir in the soaked rice and gently mix without breaking the grains.
6
Pour in adequate water, bring to a boil, cover, and simmer until the rice is fully cooked and fluffy.
7
Prepare the special tilauri chutney by crushing fried tilauri with garlic, green chillies, and mustard oil.
8
Garnish the pulao with fresh coriander and serve hot alongside the tilauri chutney, raita, crispy papad, and aloo bhujia.
Ingredients
2 cups basmati rice, soaked
1 cup chana dal, boiled until tender
1/2 cup tilauri, fried crisp
2 onions, finely sliced
1 tbsp ginger-garlic paste
Whole spices (bay leaf, cloves, cardamom, cinnamon)
1 tsp turmeric powder
1 tsp garam masala
Ghee and mustard oil
Fresh coriander leaves
Salt to taste
Accompaniments: Fresh curd raita, fried papad, and aloo bhujia
*This AI-generated recipe may contain inaccuracies.