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
An extravagant Bihari banquet featuring aromatic chana dal pulao paired with crispy tilauri, tangy chutney, cooling raita, crunchy papad, and savory aloo bhujia.
90min
Total Time
6
Servings
Bihari
Cuisine
Recipe
1
Boil the soaked chana dal with a pinch of turmeric and salt until 80 percent cooked, then drain.
2
Heat mustard oil in a heavy-bottomed pan, add cumin seeds, bay leaves, cinnamon, and cardamoms.
3
Sauté the chopped onions until golden brown, then add ginger-garlic paste and cook till raw aroma disappears.
4
Add turmeric powder, red chilli powder, and salt, stirring well with a splash of water to prevent burning.
5
Add the drained chana dal and soaked basmati rice, gently tossing everything together for two minutes.
6
Pour in three cups of water, bring to a boil, then cover and simmer on low heat until the rice is fully cooked and fluffy.
7
Prepare the accompanying raita, fry the tilauri and papad, and keep the chutney and aloo bhujia ready.
8
Serve the hot chana dal pulao in a grand thali alongside tilauri, chutney, raita, papad, and aloo bhujia.
Ingredients
1.5 cups Basmati rice, washed and soaked
1 cup Chana dal, soaked for 2 hours
2 tbsp Mustard oil
1 tsp Cumin seeds
2 Bay leaves
1 inch Cinnamon stick
3 Green cardamoms
2 finely chopped Onions
1 tbsp Ginger-garlic paste
1 tsp Turmeric powder
1 tsp Red chilli powder
1 tbsp Garam masala
Salt to taste
3 cups Water
1/2 cup Bihari Tilauri (traditional fried fritters)
1 cup Fresh coriander and tomato chutney
2 cups Whisked curd for Raita
Fried papad for serving
1 cup Aloo bhujia for crunch
*This AI-generated recipe may contain inaccuracies.