Bihari Tilauri Chutney Chana Dal Pulao with Raita, Papad and Aloo Bhujia Plus
An extravagant feast combining aromatic chana dal pulao with crunchy tilauri chutney, crisp papad, tangy raita, and spicy aloo bhujia for a true taste of Bihar.
60min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed pan, add whole spices and cumin seeds until they crackle.
2
Add sliced onions and ginger-garlic paste, sautéing until golden brown.
3
Add soaked and drained chana dal along with turmeric and salt, cooking for 3 minutes.
4
Stir in soaked basmati rice and gently mix without breaking the grains.
5
Pour in adequate water, cover, and cook on low heat until the rice and dal are tender and fluffy.
6
Prepare the chutney by crushing the fried tilauri with fresh green chilies, coriander, and a pinch of salt.
7
Whisk the curd with roasted cumin powder and salt to make a smooth raita.
8
Serve the hot chana dal pulao alongside the crunchy tilauri chutney, cool raita, roasted papad, and aloo bhujia.
Ingredients
1.5 cups basmati rice, soaked and drained
0.5 cup chana dal, soaked for 2 hours
4 pieces tilauri, fried
1 cup fresh mint and coriander leaves
2 green chilies
1 cup plain curd, whisked
1 cup aloo bhujia
4 papad, roasted or fried
1 large onion, sliced
1 tbsp ginger-garlic paste
Whole spices (bay leaf, cloves, cardamom, cinnamon)
1 tsp cumin seeds
0.5 tsp turmeric powder
1 tsp garam masala
3 tbsp ghee
Salt to taste
Fresh coriander for garnish
*This AI-generated recipe may contain inaccuracies.