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
A grand Bihari feast featuring aromatic chana dal pulao paired with crispy tilauri chutney, crunchy aloo bhujia, papad, and a refreshing raita. This royal spread celebrates the rich, rustic flavors of Bihar in every single bite.
75min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Boil the soaked chana dal with a pinch of salt and turmeric until 80 percent cooked, then drain and set aside.
2
Heat ghee in a heavy-bottomed pan and temper with cumin seeds, bay leaves, cardamoms, cloves, and cinnamon.
3
Add sliced onions and sauté until golden brown, then stir in ginger-garlic paste and green chilies.
4
Add drained basmati rice and cooked chana dal to the pan, gently roasting for two minutes without breaking the grains.
5
Pour in water, add salt and garam masala, bring to a boil, then cover and simmer on low heat until the rice is fully cooked and fluffy.
6
Prepare the tilauri chutney by grinding fried tilauri with fresh mint, coriander, green chilies, and a dash of lemon juice.
7
Whisk the beaten curd with roasted cumin powder and salt to make the raita.
8
Serve the hot chana dal pulao alongside the tilauri chutney, raita, crispy papad, and aloo bhujia for a complete Bihari feast.
Ingredients
1.5 cups basmati rice, soaked and drained
1 cup chana dal, soaked for 2 hours
2 tbsp ghee or mustard oil
1 tsp cumin seeds
2 bay leaves
4 green cardamoms
2 black cardamoms
4 cloves
1 inch cinnamon stick
1 large onion, thinly sliced
1 tbsp ginger-garlic paste
2 green chilies, slit
1/2 tsp turmeric powder
1 tsp garam masala
Salt to taste
3 cups water
1/2 cup fried tilauri (traditional Bihari lentil fritters)
1 cup fresh mint and coriander leaves for chutney
2 cups plain curd, beaten for raita
1 cup store-bought aloo bhujia
4 papads, roasted or fried
*This AI-generated recipe may contain inaccuracies.