Bihari Tilauri Chutney Chana Dal Pulao with Raita, Papad and Aloo Bhujia Plus Extra Special
A lavish Bihari feast featuring fragrant chana dal pulao paired with crunchy tilauri chutney, crisp papad, aloo bhujia, and cooling raita for an unforgettable meal.
70min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Boil the soaked chana dal with a pinch of salt and turmeric until 80 percent cooked, then drain.
2
Heat ghee in a heavy-bottomed pan, add cumin seeds, bay leaves, cardamom, cinnamon, and cloves until aromatic.
3
Sauté sliced onions and green chilies until golden brown, then stir in the ginger-garlic paste.
4
Add the drained basmati rice and cooked chana dal, gently tossing everything together for two minutes.
5
Pour in 2.5 cups of water, season with salt, bring to a boil, then cover and simmer on low heat until the rice is fluffy and cooked.
6
In a separate pan, fry the tilauri pieces until crisp and set aside for the chutney element.
7
Deep-fry the julienned potatoes until golden and crunchy to make the aloo bhujia.
8
Roast or fry the papads until crispy.
9
Whisk the yogurt with roasted cumin powder and salt to prepare the raita.
10
Serve the warm chana dal pulao alongside the crunchy tilauri chutney, aloo bhujia, papad, and fresh raita.
Ingredients
1.5 cups basmati rice, washed and soaked
1/2 cup chana dal, soaked for 2 hours
1/4 cup tilauri pieces
2 potatoes, peeled and julienned for aloo bhujia
1 cup plain yogurt for raita
2 papads
1 large onion, thinly sliced
1 tbsp ginger-garlic paste
2 green chilies, slit
1 tsp cumin seeds
2 bay leaves
4 green cardamom pods
2 cinnamon sticks
3 cloves
1/2 tsp turmeric powder
1 tsp garam masala
3 tbsp ghee
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.