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 Feast Deluxe Edition Ultra Pro Max Supreme Deluxe Ultra Pro Max Supreme D
An extravagant feast featuring aromatic chana dal pulao paired with crispy tilauri chutney, crunchy aloo bhujia, papad, and refreshing raita. This ultra-grand traditional spread offers a symphony of bold regional flavors in every single bite.
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
Heat mustard oil in a heavy-bottomed pan and fry the tilauri until crispy; set aside.
3
In the same oil, temper cumin seeds, bay leaves, and cardamom pods.
4
Sauté sliced onions until golden brown, then add ginger-garlic paste and green chilies.
5
Add soaked basmati rice and cooked chana dal, gently tossing everything together.
6
Pour in measured water, cover, and cook on low heat until the rice is fluffy and tender.
7
Prepare the raita by seasoning the whisked curd with roasted cumin powder and salt.
8
Serve the rich chana dal pulao hot, garnished with fried tilauri, alongside aloo bhujia, papad, and raita.
Ingredients
2 cups basmati rice, soaked and drained
1 cup chana dal, soaked for 2 hours
1/2 cup authentic Bihari tilauri pieces
200g aloo bhujia
4 pieces papad
2 cups whisked curd for raita
1 large onion, thinly sliced
1 tbsp ginger-garlic paste
2 whole green chilies
1 tsp cumin seeds
2 bay leaves and 2 green cardamom pods
3 tbsp mustard oil
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.