Hyderabadi Qabooli biryani video Video by Tarla Dalal
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Qabooli Biryani Recipe (Hyderabadi Chana Dal Biryani) Video by Tarla Dalal
Preparation Time
25 Mins
Cooking Time
42 Mins
Total Time
67 Mins
Makes
4.00 servings
Ingredients
For The Rice
1 cup long grain rice (basmati chawal)
1 tsp oil
salt to taste
2 tsp ghee
For The Chana Dal
1/4 cup chana dal (split Bengal gram)
1/4 tsp turmeric powder (haldi)
salt to taste
1 tbsp ghee
1 tbsp oil
1/2 cup chopped onion
1 tsp ginger-garlic (adrak-lehsun) paste
1 small piece cinnamon (dalchini) stick
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/4 tsp garam masala
1/4 tsp cumin seeds (jeera) powder
1/2 cup whisked curds (dahi)
salt to taste
To Be Mixed Into An Mint-coriander Mixture
1/4 cup finely chopped mint leaves (phudina)
1/4 cup finely chopped coriander (dhania)
1/4 cup deep-fried onion
5 slit green chilli deep-fried
Other Ingredients
1 tsp ghee
a pinch of saffron (kesar) strands
1 tbsp warm milk
4 tbsp rose water
Method
For the rice
- Wash and soak the rice in enough water for 2 hours, drain and keep aside.
- Combine the rice, salt, oil and enough water in a deep non-stick pan, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
- Drain, transfer to a deep bowl, add the ghee and mix well. Keep aside.
For the chana dal
- Wash and soak the chana dal in enough water for 2 hours, drain and keep aside.
- Combine the chana dal, turmeric powder, salt and enough water in a deep non-stick pan, mix well and cook on a medium flame for 6 minutes, while stirring occasionally.
- Drain well and keep aside.
- Heat the oil and ghee in a broad non-stick pan, add the onions, ginger-garlic paste, cardamom and cinnamon and sauté on a medium flame for 2 minutes.
- Add the turmeric powder, chilli powder, garam masala and cumin seeds powder and sauté on a medium flame for 1 minute.
- Lower the flame, add the curds, mix well and cook for 30 seconds, while stirring continuously.
- Add the cooked chana dal and little salt, mix gently and cook on a medium flame for 2 minutes, while stirring continuously. Keep aside.
How to proceed
- To make qabooli biryani, combine the saffron and warm milk in a bowl, mix well and keep aside.
- Take a deep non-stick pan or a handi, put ghee and cook on a medium flame for a few seconds.
- Remove the pan from the flame, add half the rice and spread it evenly.
- Put half the chana dal mixture and spread it evenly.
- Sprinkle half of the mint-coriander mixture evenly over it.
- Put half the saffron-milk mixture and 2 tbsp of rose water evenly over it.
- Repeat steps 3 to 6 to make 1 more layer.
- Place the deep non-stick pan or handi on a non-stick tava (griddle) and cook on a slow flame for 20 minutes.
- Serve the qabooli biryani hot.
See step by step images of Qabooli Biryani, Hyderabadi Chana Dal Biryani
