Bihari Tilauri Chutney Chana Dal Pulao with Raita, Papad and Aloo Bhujia Plus Extra Special Feast Feast Feast Feast Feast
An extraordinarily grand Bihari feast featuring aromatic chana dal pulao paired with crunchy tilauri chutney, cooling raita, crispy papad, and spiced aloo bhujia. This ultimate celebration meal delivers a magnificent symphony of rich, traditional textures and rustic flavours.
105min
Total Time
8
Servings
Bihari
Cuisine
Recipe
1
Boil the soaked chana dal with a pinch of salt and turmeric until tender yet firm, then drain.
2
In a heavy-bottomed pan, heat ghee, whole spices, and sliced onions until golden brown.
3
Add the soaked basmati rice and boiled chana dal, gently sautéing for a few minutes.
4
Pour in water, season with salt, cover, and cook on low heat until the pulao is fluffy and cooked through.
5
Fry the potato matchsticks in mustard oil until crisp, tossing with salt and red chilli powder to make aloo bhujia.
6
Lightly roast or fry the papads until crisp and blistered.
7
Crush the tilauri discs and fry them briefly in hot oil, then grind into a coarse, fiery tilauri chutney.
8
Whisk the thick curd with roasted cumin powder and salt to prepare the accompanying raita.
9
Serve the grand chana dal pulao piping hot alongside the crunchy tilauri chutney, raita, crispy papad, and aloo bhujia for an extraordinarily regal feast.
Ingredients
2 cups basmati rice, washed and soaked
1 cup chana dal, soaked for 4 hours
1 cup traditional Bihari tilauri discs
2 cups boiled potatoes, peeled and cut into matchsticks
2 cups thick curd for raita
4 urad dal papads
1 large onion, finely sliced
1 tbsp ginger-garlic paste
2 bay leaves, 3 green cardamom pods, 4 cloves, 1 cinnamon stick
1 tsp cumin seeds
1/2 tsp turmeric powder
1 tsp red chilli powder
Ghee and mustard oil as needed
Fresh coriander leaves for garnish
Salt to taste
*This AI-generated recipe may contain inaccuracies.