Bihari Tilauri Chutney Chana Dal Pulao with Raita, Papad and Aloo Bhujia Plus Extra Special Feast Feast Feast Feast
An extravagant Bihari feast featuring aromatic chana dal pulao paired with crispy tilauri chutney, crunchy aloo bhujia, papad, and cooling raita for a truly royal meal experience.
105min
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 and set aside.
2
Heat ghee in a heavy-bottomed pan, add cumin seeds, bay leaves, cardamom, cloves, and cinnamon until aromatic.
3
Sauté the sliced onions until golden brown, then add ginger-garlic paste and cook until raw smell disappears.
4
Add the drained basmati rice and cooked chana dal to the pan, gently stirring to combine 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 and dal are fully cooked.
6
Prepare the tilauri chutney by grinding the fried tilauri with fresh mint, coriander, green chillies, and curd.
7
Whisk the curd to make smooth raita, season with roasted cumin powder and black salt.
8
Roast or fry the papad until crisp.
9
Fluff the chana dal pulao and serve hot alongside the tilauri chutney, raita, papad, and a generous heap of aloo bhujia.
Ingredients
2 cups basmati rice, washed and soaked
1 cup chana dal, soaked for 2 hours
2 large onions, thinly sliced
1 tbsp ginger-garlic paste
2 whole dried red chillies
1 tsp cumin seeds
2 bay leaves
4 green cardamom pods
4 cloves
1 inch cinnamon stick
1/2 tsp turmeric powder
1 tsp garam masala
4 cups water
3 tbsp ghee
Salt to taste
1/2 cup fried tilauri (traditional Bihari fritters)
1 cup fresh mint and coriander leaves for chutney
2 cups beaten curd for raita
1 packet store-bought aloo bhujia
4 pieces papad
*This AI-generated recipe may contain inaccuracies.