Bihari Tilauri Chutney Chana Dal Pulao
A fragrant and spiced one-pot rice dish featuring crunchy tilauri crackers and a tangy chutney twist. This comforting delicacy from Bihar offers a rustic blend of textures and bold regional flavors.
50min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed pan or pressure cooker until smoking point, then slightly lower the heat.
2
Fry the broken tilauri pieces in the hot oil until crisp and golden brown; remove and set aside.
3
In the same oil, add cumin seeds, bay leaves, and dry red chilies, letting them splutter.
4
Add sliced onions and sauté until translucent and light golden.
5
Stir in the ginger-garlic paste and slit green chilies, cooking for another minute until the raw aroma disappears.
6
Drain the soaked chana dal and add it to the pan along with turmeric powder and red chili powder, sautéing for 2 minutes.
7
Add the drained basmati rice and gently toss it with the dal and spice mixture without breaking the rice grains.
8
Pour in 3 cups of water, add salt to taste, and bring the mixture to a gentle boil.
9
Cover with a tight-fitting lid and cook on low heat for 15 minutes, or until the rice and dal are tender and water is absorbed.
10
Gently fluff the pulao with a fork, fold in the fried tilauri pieces and garam masala.
11
Garnish with chopped fresh coriander leaves and serve hot with a side of tangy raw mango chutney.
Ingredients
1.5 cups long grain basmati rice, soaked for 20 minutes
1/2 cup chana dal, soaked for 1 hour
6 pieces traditional Bihari tilauri, broken into smaller pieces
2 tablespoons mustard oil
1 teaspoon cumin seeds
2 bay leaves
2 dry red chilies
1 large onion, thinly sliced
1 tablespoon ginger-garlic paste
2 green chilies, slit
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala
3 cups water
Salt to taste
2 tablespoons fresh coriander leaves, chopped
2 tablespoons raw mango chutney for serving
*This AI-generated recipe may contain inaccuracies.