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
A magnificent and elaborate traditional Bihari 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
Boil the soaked chana dal with a pinch of turmeric and salt until tender yet firm, then drain.
2
Prepare the chana dal pulao by sauteing whole spices and sliced onions in ghee and mustard oil, adding the soaked basmati rice, cooked chana dal, water, and salt, then cooking until fluffy.
3
Blend mint, coriander, green chilies, and salt to create a vibrant green chutney.
4
Whisk the yogurt with roasted cumin powder and black salt to make a smooth raita.
5
Fry the tilauri and roast or fry the papad until crisp.
6
Assemble the grand feast on a large platter with the steaming pulao, a bowl of raita, fresh chutney, crunchy aloo bhujia, fried tilauri, and crispy papad.
Ingredients
2 cups basmati rice, soaked and drained
1 cup chana dal, soaked for 4 hours
1/2 cup tilauri (traditional Bihari fried snack)
2 cups fresh mint and coriander leaves for chutney
2 cups plain yogurt for raita
1 cup aloo bhujia
4 pieces papad
2 large onions, thinly sliced
1 tbsp ginger-garlic paste
Whole spices (bay leaf, cloves, green cardamom, cinnamon)
1 tsp turmeric powder
1 tsp red chili powder
3 tbsp mustard oil
Salt to taste
Ghee for tempering
*This AI-generated recipe may contain inaccuracies.