Bihari Tilauri Chutney Pulao
A fragrant, comforting one-pot rice dish tossed with crushed spiced sesame fritters and aromatic whole spices. This rustic Bihari delicacy offers a delightful crunch and nutty depth in every single bite.
40min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed pan or pressure cooker over medium heat.
2
Add the coarsely crushed tilauri pieces to the hot ghee and fry gently until golden and aromatic, then remove and set aside.
3
In the remaining ghee, add cumin seeds, green cardamom, cinnamon stick, and bay leaves, letting them splutter for a few seconds.
4
Add the sliced onions and sauté until translucent and golden brown.
5
Stir in the ginger-garlic paste and slit green chilies, cooking for another minute until the raw aroma disappears.
6
Drain the soaked basmati rice completely and gently fold it into the pan along with turmeric powder and salt, being careful not to break the grains.
7
Pour in the hot water, bring the mixture to a gentle boil, then reduce the heat to low.
8
Cover the pan securely with a tight-fitting lid and let it simmer for about 12 to 15 minutes until the rice is cooked and fluffy.
9
Gently fold in the fried tilauri pieces and garam masala powder, cover again, and let it rest off the heat for 5 minutes.
10
Garnish generously with fresh coriander leaves and serve warm with raita.
Ingredients
2 cups aged basmati rice, washed and soaked for 20 minutes
1 cup homemade sun-dried tilauri (sesame-rice fritters), coarsely crushed
3 tablespoons pure ghee
1 teaspoon cumin seeds
2 green cardamom pods
1 inch cinnamon stick
2 bay leaves
1 medium onion, thinly sliced
1 tablespoon ginger-garlic paste
2 green chilies, slit
1/2 teaspoon turmeric powder
1 teaspoon warm garam masala powder
3.5 cups hot water
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.