Bihari Tilauri Chutney Chana Dal Pulao with Raita, Papad and Aloo Bhujia Plus Extra Special Feast Feast Feast Feast Feast Feast Feast
A grand Bihari feast featuring aromatic chana dal pulao paired with crunchy tilauri chutney, crispy papad, aloo bhujia, and cooling raita. This royal spread delivers an explosion of authentic traditional flavors.
105min
Total Time
6
Servings
Bihari
Cuisine
Recipe
1
Pressure cook the soaked chana dal with water and a pinch of salt until tender yet firm.
2
In a heavy-bottomed pan, heat ghee, add whole spices and cumin seeds until they crackle.
3
Add sliced onions and ginger-garlic paste, sautéing until golden brown.
4
Add drained basmati rice and cooked chana dal, gently tossing for a couple of minutes.
5
Pour in measured water, cover, and cook on low heat until the pulao is fluffy and cooked through.
6
Fry the Bihari tilauri pieces in hot oil until crispy and grind them into a coarse chutney.
7
Prepare the aloo bhujia by frying the potato slices crisp with turmeric and salt.
8
Whisk the curd to make a smooth raita, seasoning with roasted cumin powder and salt.
9
Fry or roast the papad until crisp.
10
Serve the rich chana dal pulao hot, accompanied by tilauri chutney, aloo bhujia, papad, and raita.
Ingredients
2 cups basmati rice, soaked and drained
1 cup chana dal, soaked for 2 hours
1/2 cup Bihari tilauri pieces
2 cups boiled potatoes, peeled and sliced for bhujia
4 cups water
3 tablespoons ghee
1 bay leaf
2 green cardamom pods
1 cinnamon stick
1 tsp cumin seeds
1 large onion, thinly sliced
1 tbsp ginger-garlic paste
Salt to taste
1 cup fresh curd for raita
Roasted cumin powder for raita
Papad for frying
*This AI-generated recipe may contain inaccuracies.