Qabooli Biryani- Chana Dal Biryani

Even though hyderabadi cuisine has LOTS of non-vegetarian recipes, there are some superb veg delicacies. One of the most popular one is the Qabooli biryani an exquisite, aromatic and flavorful biryani. This biryani is made with spicy chana dal and layered with basmati rice and plenty hara masalas….when they all are cooked together in dum, the whole quality of this chana dal biryani changes to a royal feast.

I have been planning to make this for very long time and last week I made it for dinner, it turned out quite tasty. Also I love one pot meals, they are so filling and great idea when you have little time for cooking and dont want to be in kitchen for long.
This can be served as a main course with a side salad, raita and some papad to munch.

If you love biryanis, you will for sure love qabooli biryani. You have to have to have to try it 🙂

Ingredients:-

Basmati Rice: 2 cups.
Chana Dal 1/2 cup
Onions: 2 medium
Ginger Garlic paste:- 2 tsp
Green chillies: 5
Coriander leaves: 2 sprigs and more for garnishing.
Chilly powder: 1 tsp.
Turmeric powder: 1/2 tsp.
Pepper powder: 1/2 tsp.
Curd: 1/4 cup
Salt as needed.
Oil/ghee as needed.
Lime: Juice of half a lime.

Whole spices:

Shah jeera: 3/4 tsp
Cardamon: 6
Cloves: 8
Cinnamon: 2-3 medium sticks
Peppercorns: 1/2 tsp
Bay leaves: 2

Method:-

Soak the chana dal and basmati rice separately in plenty of water for 1 hour. Drain.and pressure cook chana dal for 2 whistles. Remember the dal should be just cooked but not soft and mushy.

Cook rice with 1 clove, cardamon, 1/2 inch cinnamon,1 bay leaf, salt. Pour some ghee on top and let the rice cook until its 3/4 cooked.

In a kadai add oil and add the remaining above mentioned whole spices. Now add in the sliced onions, let it saute till lightly browned.

Meanwhile, grind green chillies, mint and coriander leaves coarsely. Add this masala to the golden brown onions and cook them for a minute. Now add cooked chana dal and add dry masala powders mentioned above with salt and mix everything evenly.
Then add curd and cover the lid for couple of minutes. Once you see oil floating on top, add the half cooked rice as first layer and top it up with some more coriander leave and slice of lemon/lemon juice if you want some tanginess.

Spread the 2nd layer of the rice. Mix few saffron sticks in milk and spread it over the rice.Cover with lid and let it simmer on low flame for 25 min.

Serve with raita and some fresh salad and raita and enjoy!!