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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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