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
An opulent Bihari masterpiece featuring fragrant 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
Boil the soaked chana dal with a pinch of salt and turmeric until tender yet firm, then drain.
2
In a heavy-bottomed pan, heat mustard oil and fry the Bihari tilauri until crisp; set aside.
3
In the same oil, temper cumin seeds, bay leaves, and cardamoms until fragrant.
4
Add sliced onions and sauté until golden brown, followed by ginger-garlic paste.
5
Add the drained soaked basmati rice and cooked chana dal, gently tossing with spices.
6
Pour in measured water, cover, and cook on low heat until the rice is fluffy and done.
7
Prepare the raita by whisking yogurt with roasted cumin and salt.
8
Roast or fry the papad until crisp.
9
Serve the rich chana dal pulao hot, garnished with fried tilauri, accompanied by chutney, raita, papad, and aloo bhujia.
Ingredients
2 cups long-grain basmati rice, washed and soaked
1 cup chana dal, soaked for 2 hours
1/2 cup Bihari tilauri (sesame-rice crisps)
1 cup fresh green coriander and garlic chutney
2 cups thick whisked yogurt for raita
1 cup aloo bhujia
4 pieces of urad dal papad
3 tablespoons mustard oil
1 teaspoon cumin seeds
2 bay leaves and 2 green cardamoms
1 large onion, thinly sliced
1 tablespoon ginger-garlic paste
Salt to taste
1/2 teaspoon turmeric powder
1 teaspoon garam masala
*This AI-generated recipe may contain inaccuracies.