Bihari Tilauri Chutney Chana Dal Pulao with Raita, Papad and Aloo Bhujia
A lavish Bihari feast featuring aromatic chana dal pulao infused with crispy tilauri chutney, paired with cooling raita, crunchy papad, and spicy aloo bhujia.
70min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed pan and fry the crushed tilauri until crisp and golden; set aside.
2
In the same ghee, add cumin seeds, bay leaves, cinnamon, cardamom, and cloves, letting them sizzle.
3
Add sliced onions and sauté until golden brown, then stir in the ginger-garlic paste and green chilies.
4
Add the drained soaked basmati rice and boiled chana dal to the pan, gently tossing for a couple of minutes.
5
Pour in 2.5 cups of water, add salt, and bring to a boil before covering and simmering on low heat until the rice is fully cooked.
6
Prepare the aloo bhujia by pan-frying the potato matchsticks in a separate skillet with a pinch of turmeric, chili powder, and salt until crispy.
7
Whisk the yogurt with roasted cumin powder and salt to prepare the raita.
8
Roast or fry the papads until crisp.
9
Fluff the pulao, garnish with the fried tilauri and fresh coriander, and serve hot alongside the raita, aloo bhujia, and papad.
Ingredients
1.5 cups long-grain Basmati rice, washed and soaked for 30 minutes
1 cup chana dal, soaked for 2 hours and boiled until tender yet firm
4 pieces traditional Bihari tilauri, crushed
2 medium potatoes, peeled and cut into thin matchsticks for aloo bhujia
2 cups plain yogurt, whipped for raita
2 tablespoons ghee
1 teaspoon cumin seeds
2 bay leaves
1 cinnamon stick
3 green cardamom pods
4 cloves
1 large onion, thinly sliced
1 tablespoon ginger-garlic paste
2 green chilies, slit
1 teaspoon turmeric powder
1 teaspoon red chili powder
Salt to taste
Fresh coriander leaves for garnish
4 papads for frying or roasting
*This AI-generated recipe may contain inaccuracies.