Bihari Tilauri Chutney Chana Dal Pulao with Raita, Papad and Aloo Bhujia Plus Extra Special Feast
A grand Bihari feast featuring aromatic chana dal pulao paired with crunchy tilauri chutney, crispy papad, spiced aloo bhujia, and cooling raita. This traditional platter offers a delightful symphony of textures and rustic flavors.
70min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Boil the soaked chana dal with a pinch of salt and turmeric until 80% cooked, then drain.
2
Heat mustard oil in a heavy-bottomed pan, add cumin seeds, bay leaves, and dry red chillies.
3
Sauté sliced onions until golden brown, then add ginger-garlic paste and cook till raw aroma disappears.
4
Add soaked basmati rice and boiled chana dal to the pan, gently stirring for two minutes.
5
Pour in water, add salt and garam masala, cover, and cook on low heat until the rice is fluffy and tender.
6
Fry the tilauri in hot oil, crush half of them with salt, green chillies, and mustard oil to make a rustic tilauri chutney, and keep the remaining whole.
7
Fry the julienned potatoes in mustard oil until crisp and golden to prepare the aloo bhujia.
8
Prepare the raita by whisking curd with roasted cumin powder and salt.
9
Roast or fry the papad until crispy.
10
Serve the hot chana dal pulao accompanied by tilauri chutney, aloo bhujia, raita, papad, and whole fried tilauri.
Ingredients
1 cup Basmati rice, washed and soaked
1/2 cup Chana dal, soaked for 2 hours
2 tbsp Mustard oil
1 tsp Cumin seeds
2 bay leaves and 2 dry red chillies
1 onion, thinly sliced
1 tbsp Ginger-garlic paste
1/2 tsp Turmeric powder and 1 tsp Garam masala
Salt to taste
4 pieces Bihari Tilauri (for frying and crushing into chutney)
2 cups Curd (whisked for Raita)
1 cup Potatoes, peeled and julienned (for Aloo Bhujia)
2 Papad
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.