Bihari Tilauri Chutney Chana Dal Pulao with Raita, Papad and Aloo Bhujia Plus Extra Special Fest
A grand Bihari feast featuring aromatic chana dal pulao paired with crunchy tilauri chutney, crisp papad, aloo bhujia, and cooling raita for an unforgettable meal.
80min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Fry the Bihari tilauri in hot mustard oil until puffed and crisp, crush them slightly, and mix with roasted garlic and green chillies to make the tilauri chutney.
2
Heat mustard oil in a heavy-bottomed pan, fry the potato matchsticks until golden and crisp to prepare the aloo bhujia, then season with salt and turmeric.
3
In a pressure cooker, heat mustard oil, add whole spices and sliced onions, and sauté until golden brown.
4
Add ginger-garlic paste, soaked chana dal, drained basmati rice, turmeric, and salt, then gently sauté for two minutes.
5
Pour in water, cover, and cook for two whistles until the chana dal pulao is fluffy and cooked through.
6
Roast or fry the papad until crisp.
7
Prepare the raita by whisking the yogurt with roasted cumin powder and salt.
8
Serve the hot chana dal pulao alongside the tilauri chutney, aloo bhujia, crispy papad, and fresh raita.
Ingredients
1.5 cups basmati rice, washed and soaked
1 cup chana dal, soaked for 2 hours
4 pieces Bihari tilauri
2 large potatoes, cut into thin matchsticks for aloo bhujia
2 cups plain yogurt, whisked for raita
2 pieces traditional papad
1 large onion, thinly sliced
1 tablespoon ginger-garlic paste
Whole spices (bay leaf, cinnamon, green cardamom, cloves)
1 teaspoon turmeric powder
1 teaspoon red chilli powder
3 tablespoons mustard oil
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.