Qubooli Biryani | Hyderabadi Chana Dal Biryani

Qabooli biryani or Qubooli biryani is a popular biryani from the Hyderabadi cuisine. This biryani is a layered biryani with cooked lentils, rice, and spices.

While the majority of the biryanis from the region are nonvegetarian, Qabooli biryani is one of the exceptions where chana dal/split chickpeas are the star ingredient of the biryani. In this biryani, cooked lentils, rice, and fried onions are arranged in layers, infused with saffron milk, and finally cooked in the dum method.

This Hyderabadi Chana Dal Biryani was the first Biryani I made for this series almost six months ago when Suma had posted for Sep Mega BM. Since we were planning for a Biryani Series, I read her recipe a couple of times and didn't make a note of it.

I seem to have complicated a seamlessly easy one by going through one more step extra. I noticed this only today when I wanted to make a note of the measurements. Anyway, it surely turned out very good and that's what matters!

Qubooli Biryani is my choice for Q in the AtoZ Biryani/Pulao/Khichdi Festival that's happening for the April Mega Marathon, where I have opted to make 26 Rice dishes. If you are interested to know what I am doing for Q in C4AS, go ahead check it out!

A to Z Biryani/Pulao/Khichadi Festival!

A for Amritsari Wadi ki Biryani
B for Badshahi Pulao
C for Chak Angouba
D for Doddapatre Soppina Chitranna
E for Eerulli Chitranna
F for Fada ni khichdi
G for Goli Bhaat
H for Holud Mishti Pulao
I for Iyengar Style Vendhaya Keerai Sadam
J for Jackfruit Biryani
K for Kathal Biryani
L for Lima Beans Biryani
M for Moti Pulao
N for Navratan Pulao
O for Orange Pulao
P for Parda Biryani

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Step By Step Pictures for making Qubooli Biryani

Qubooli Biryani | Hyderabadi Chana Dal Biryani

Ingredients Needed:

For the Rice

1 cup Basmati Rice
2 cups Water
1 tsp Shah Jeera
2 Cloves
2 Cardamom
1 Cinnamon
1 Bay Leaf
Salt to Taste
Handful Mint Leaves
1 tsp Ghee

For the Rice

Wash and soak the rice for 20 mins.
Bring water to a boil, add all the whole spices and mint leaves.
Drain the rice and add to the pan. Add ghee.
Once the water starts to boil, simmer and cook till rice is done.

For the Chana Dal Gravy

3/4 cup Chana Dal
A Pinch Turmeric Powder
2 tsp Cooking Oil
1 tsp Shah Jeera
2 Cloves
2 Cardamom
1 Cinnamon
2 to 3 Green Chilies
1/4 tsp Garam Masala
1 Bay Leaf
1/2 cup Curds / Yogurt
1 tsp Ginger Garlic Paste
Salt to Taste
1 tsp Red Chili powder
1/4 cup Onions julienne browned
Handful Mint Leaves

Other Ingredients

1/2 tsp Saffron
2 tbsp Milk warm
3/4 cup Onion julienne browned
1 tsp Ghee

For the Chana Dal Gravy

Wash and soak the chana dal for 5 to 7 mins. Pressure cook for 2 to 3 whistles with a pinch of turmeric powder and salt. Take care not to overcook the dal as it will be cooked again.
Heat a nonstick pan with oil, add all the whole spices and saute well.
Next add chopped green chilies, ginger garlic paste, and mint leaves.
Saute for a few minutes, add cooked dal.
Combine everything, add chili powder, browned onions, curds and mix together.
Cook on low flame for the gravy to get cooked well and come together.
Basically, make sure it's not watery.

Assembling the Qubooli Biryani

Arrange the cooked rice over the chana gravy.
Sprinkle finely chopped mint leaves.
Now layer the browned onions all over the rice.
Next, sprinkle the soaked saffron with milk all over the top.
Drizzle the ghee and cover with a lid. Cook on a pan for Dum cooking for 10 mins.
Once done, fluff the rice with a fork.

Notes

You can simply cook the basmati rice plain in excess water and remove when it is 90% done.
Since I made with just 1 cup of rice, only one layer of both was possible.

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Qubooli Biryani | Hyderabadi Chana Dal Biryani

Qabooli biryani or Qubooli biryani is a popular biryani from the Hyderabadi cuisine. This biryani is a layered biryani with cooked lentils, rice, and spices.

Course Main Dish - Rice

Cuisine Hyderabad

Keyword Layered Biryani

By Cook Method Stovetop

Occasion Meals for One, Weekend Special

By Diet Protein Rich

Author Srivalli

Ingredients

For the Rice

• 1 cup Basmati Rice
• 2 cups Water
• 1 tsp Shah Jeera
• 2 Cloves
• 2 Cardamom
• 1 Cinnamon
• 1 Bay leaf
• Salt to taste
• Handful Mint leaves
• 1 tsp Ghee

For the Chana Dal Gravy

• 3/4 cup Chana Dal
• A Pinch Turmeric powder
• 2 tsp Cooking Oil
• 1 tsp Shah Jeera
• 2 Cloves
• 2 Cardamom
• 1 Cinnamon
• 1 Bay leaf
• 1 tsp Ginger Garlic paste
• 2 to 3 Green Chilies
• 1/4 tsp Garam Masala
• 1 tsp Red Chili Powder
• 1/2 cup Curds / Yogurt
• Salt to taste
• 1/4 cup Onions julienne browned
• Handful Mint leaves

Other Ingredients

• 1/2 tsp Saffron
• 2 tbsp Milk warm
• 3/4 cup Onion julienne browned
• 1 tsp Ghee

Instructions

For the Rice

• Wash and soak the rice for 20 mins.
• Bring water to a boil, add all the whole spices and mint leaves.
• Drain the rice and add to the pan. Add ghee.
• Once the water starts to boil, simmer and cook till rice is done.

For the Chana Dal Gravy

• Wash and soak the chana dal for 5 to 7 mins. Pressure cook for 2 to 3 whistles with a pinch of turmeric powder and salt. Take care not to overcook the dal as it will be cooked again.
• Heat a nonstick pan with oil, add all the whole spices and saute well.
• Next add chopped green chilies, ginger garlic paste, and mint leaves.
• Saute for a few minutes, add cooked dal.
• Combine everything, add chili powder, browned onions, curds and mix together.
• Cook on low flame for the gravy to get cooked well and come together.
• Basically, make sure it's not watery.

Assembling the Qubooli Biryani

• Arrange the cooked rice over the chana gravy.
• Sprinkle finely chopped mint leaves.
• Now layer the browned onions all over the rice.
• Next, sprinkle the soaked saffron with milk all over the top.
• Drizzle the ghee and cover with a lid. Cook on a pan for Dum cooking for 10 mins.
• Once done, fluff the rice with a fork.

Notes

You can simply cook the basmati rice plain in excess water and remove when it is 90% done. Since I made with just 1 cup of rice, only one layer of both was possible.

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