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 Feast Feast Feast Feast Feast Feast Feast Feast Feast Feast Feast F
An opulent, ultimate Bihari feast centering on fragrant chana dal pulao accompanied by crunchy tilauri, zesty chutney, cooling raita, crisp papad, and savory aloo bhujia.
75min
Total Time
6
Servings
Bihari
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed pan and temper the cumin seeds, bay leaves, cardamom, and cinnamon.
2
Add the sliced onions and sauté until golden brown.
3
Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
4
Add the soaked and drained basmati rice along with the boiled chana dal, gently mixing without breaking the grains.
5
Pour in water, season with salt, bring to a boil, then cover and simmer on low heat until the rice is fully cooked and fluffy.
6
Prepare the accompaniments: warm the roasted papads, portion out the boondi raita, and arrange the aloo bhujia and tilauri in separate bowls.
7
Serve the warm chana dal pulao alongside the tilauri, green chutney, raita, papad, and aloo bhujia for a truly grand feast.
Ingredients
2 cups basmati rice, washed and soaked
1 cup chana dal, soaked for 2 hours and boiled until tender
2 tbsp ghee
1 tsp cumin seeds
2 bay leaves
4 green cardamom pods
2 cinnamon sticks
1 large onion, thinly sliced
1 tbsp ginger-garlic paste
Salt to taste
4 cups water
1 cup fried tilauri
1/2 cup fresh mint and coriander chutney
2 cups boondi raita
6 roasted papads
1 cup crispy aloo bhujia
*This AI-generated recipe may contain inaccuracies.