Bihari Tilauri Chutney Chana Dal Pulao with Raita
A fragrant Bihari-style chana dal pulao infused with the crunchy, spiced goodness of traditional tilauri chutney. This comforting rice dish balances earthy lentils with bold regional spices for a truly satisfying meal.
50min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Heat ghee or mustard oil in a heavy-bottomed pan or pressure cooker over medium heat.
2
Add cumin seeds, bay leaves, cardamom, and cinnamon, letting them splutter for a few seconds.
3
Add the sliced onions and sauté until golden brown.
4
Stir in the ginger-garlic paste and cook until the raw aroma disappears.
5
Add the chopped tomatoes, turmeric powder, red chili powder, and salt, cooking until tomatoes turn soft and oil separates.
6
Drain the soaked chana dal and add it to the pan along with the crushed tilauri nuggets. Sauté for 2 minutes.
7
Add the drained basmati rice and gently mix everything together without breaking the rice grains.
8
Pour in 2 cups of water and bring the mixture to a gentle boil.
9
Cover with a tight-fitting lid, reduce the heat to low, and cook for 15 minutes or until the rice and dal are tender and water is absorbed.
10
Sprinkle garam masala over the top, fluff the pulao gently with a fork, garnish with fresh coriander leaves, and serve hot.
Ingredients
1 cup basmati rice, washed and soaked for 20 minutes
1/2 cup chana dal, soaked for 2 hours
1/4 cup crushed tilauri nuggets
2 tbsp ghee or mustard oil
1 tsp cumin seeds
2 bay leaves
2 green cardamom pods
1 inch cinnamon stick
1 large onion, thinly sliced
1 tbsp ginger-garlic paste
1 tomato, chopped
1/2 tsp turmeric powder
1 tsp red chili powder
1 tsp garam masala
Salt to taste
2 cups water
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.