Qabooli biryani recipe | Hyderabadi chana dal biryani | instant pot Indian chana dal biryani | Hyderabadi Qubooli biryani |


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Qabooli Biryani, Hyderabadi Chana Dal Biryani

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Qabooli biryani recipe | Hyderabadi chana dal biryani | instant pot Indian chana dal biryani | Hyderabadi Qubooli biryani | with 60 amazing images.

Qabooli biryani recipe | Hyderabadi chana dal biryani | instant pot Indian chana dal biryani | Hyderabadi Qubooli biryani is a delightful recipe which is packed with a brilliant blend of flavours and textures, which makes it very, very impressive. Learn how to make Hyderabadi chana dal biryani.

To make Qabooli biryani, first make rice and then chana dal mixture. 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.

Then to make Hyderabadi chana dal 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 hot.

Hyderabadi Qubooli biryani is a unique dish that is truly tongue-tickling! You can make this vegetarian version on a festival day or include it in a party menu as it is quite grand. All it requires is a bowl of curd or a raita as an accompaniment along with fried papad to make a meal.

Here, rice is layered with spicy chana dal and laced with unique flavouring substances like saffron and rose water. This gives the instant pot Indian chana dal biryani a very different flavour and aroma, which combines the pungency of spices, the tanginess of curds and the richness of ingredients like saffron.

Although we usually associate rose water with mithai and not with savoury biryanis, you will find that it adds a special touch to this Hyderabadi chana dal biryani. This special dish is a bit time-consuming, but definitely worth the effort.

You can also try your hand at making other biryanis like the shahi korma biryani and the minty paneer biryani.

Tips to make Qabooli biryani. 1. All ingredients can be prepared in advance and kept just the assembling and cooking in a handi should be done just before serving. 2. Good quality of saffron should be used to get a nice yellow orangish colour and always mixed in warm milk. 3. Deep-fried onions should be nice and crispy. 4. Always use only basmati rice for biryanis and soak it well.

Enjoy Qabooli biryani recipe | Hyderabadi chana dal biryani | instant pot Indian chana dal biryani | Hyderabadi Qubooli biryani | with step by step photos.

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Qabooli Biryani, Hyderabadi Chana Dal Biryani recipe - How to make Qabooli Biryani, Hyderabadi Chana Dal Biryani

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
Show me for 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 onions
1 tsp ginger-garlic (adrak-lehsun) paste
1 small piece cinnamon (dalchini) stick
2 cardamoms (elaichi)
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 onions
5 slit green chillies 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

    For the rice
  1. Wash and soak the rice in enough water for 2 hours, drain and keep aside.
  2. 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.
  3. Drain, transfer to a deep bowl, add the ghee and mix well. Keep aside.

For the chana dal

    For the chana dal
  1. Wash and soak the chana dal in enough water for 2 hours, drain and keep aside.
  2. 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.
  3. Drain well and keep aside.
  4. 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.
  5. Add the turmeric powder, chilli powder, garam masala and cumin seeds powder and sauté on a medium flame for 1 minute.
  6. Lower the flame, add the curds, mix well and cook for 30 seconds, while stirring continuously.
  7. 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

    How to proceed
  1. To make qabooli biryani, combine the saffron and warm milk in a bowl, mix well and keep aside.
  2. Take a deep non-stick pan or a handi, put ghee and cook on a medium flame for a few seconds.
  3. Remove the pan from the flame, add half the rice and spread it evenly.
  4. Put half the chana dal mixture and spread it evenly.
  5. Sprinkle half of the mint-coriander mixture evenly over it.
  6. Put half the saffron-milk mixture and 2 tbsp of rose water evenly over it.
  7. Repeat steps 3 to 6 to make 1 more layer.
  8. Place the deep non-stick pan or handi on a non-stick tava (griddle) and cook on a slow flame for 20 minutes.
  9. Serve the qabooli biryani hot.

Hyderabadi Qabooli biryani video

Qabooli Biryani, Hyderabadi Chana Dal Biryani recipe with step by step photos

if you liked our Qabooli biryani recipe, try other biryani recipes

  1. If you liked our Qabooli biryani recipe | Hyderabadi chana dal biryani | instant pot Indian chana dal biryani | Hyderabadi Qubooli biryani- try other biryani recipes like. 
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what is Qabooli biryani recipe made of ?

  1. what is Qabooli biryani recipe made of ? Hyderabadi chana dal biryani is made from 1 cup long grain rice (basmati chawal), oil, salt, ghee, 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 onions, 1 tsp ginger-garlic (adrak-lehsun) paste, 1 small piece cinnamon (dalchini) stick, 2 cardamoms (elaichi), 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) and a mint coriander mixture for which image is in step 2. See below image of list of ingredients for Qabooli biryani recipe.
  2. mint coriander mixture is made off 1/4 cup finely chopped mint leaves (phudina), 1/4 cup finely chopped coriander (dhania), 1/4 cup deep-fried onions, 5 slit green chillies deep-fried and Other Ingredients :1 tsp ghee, a pinch of saffron (kesar) strands,
    1 tbsp warm milk, 4 tbsp rose water. See below image of list of ingredients off mint coriander mixture for Qabooli biryani recipe.

how to soak and cook rice

  1. Take a deep bowl, add 1 cup long grained rice (basmati)
  2. Add enough water. 
  3. Cover with a lid and keep side to soak for 2 hours. 
  4. Drain the rice and keep aside. 
  5. Take a deep non-stick pan, add enough water. 
  6. Add rice. 
  7. Add 1 tsp oil
  8. Add salt to taste. 
  9. Mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
  10. Drain using a strainer. 
  11. Transfer to a deep bowl, add 1 tbsp ghee
  12. Mix gently. Cover and keep aside. 

how to soak and cook chana dal

  1. In a bowl, add 1/4 cup chana dal (split bengal gram)
  2. Add enough water. 
  3. Cover with a lid and keep aside for 2 hours. 
  4. Drain using a strainer and keep aside. 
  5. In a deep non-stick pan, add the chana dal. 
  6. Add 1/4 tsp turmeric powder (haldi)
  7. Add salt to taste. 
  8. Mix well and cook on a medium flame for 6 minutes, while stirring occasionally.
  9. Drain well and keep aside.

how to make chana dal mixture

  1. In a broad non-stick pan, add 1 tbsp oil
  2. Add 1 tbsp ghee
  3. Add 1/2 cup chopped onions
  4. Add 1 tsp ginger-garlic (adrak-lehsun) paste
  5. Add 1 small piece cinnamon (dalchini) stick. 
  6. Add 2 cardamoms.
  7. Sauté on a medium flame for 2 minutes.
  8. Add 1/4 tsp turmeric powder (haldi)
  9. Add 1/2 tsp chilli powder
  10. Add 1/4 tsp cumin seeds (jeera) powder
  11. Add 1/4 tsp garam masala.
  12. Sauté on a medium flame for 1 minute.
  13. Lower the flame, add 1/2 cup whisked curds (dahi)
  14. Mix well and cook for 30 seconds, while stirring continuously.
  15. Add the cooked chana dal. 
  16. Add little salt. 
  17. Mix gently and cook on a medium flame for 2 minutes, while stirring continuously. Keep aside.

how to make mint-coriander mixture

  1. In a deep bowl, add 1/4 cup finely chopped mint leaves (phudina)
  2. Add 1/4 cup deep-fried onions
  3. Add 1/4 cup finely chopped coriander (dhania).
  4. Add 5 slit deep-fried green chillies
  5. Mix it well using your hands. Keep aside. 

how to assemble Qabooli biryani recipe

  1. Take a deep non-stick pan or a handi, put 1 tbsp ghee.
  2. Cook on a medium flame for a few seconds.
  3. Remove the pan from the flame, add half the rice.
  4. Spread it evenly.
  5. Put half the chana dal mixture.
  6. Spread it evenly.
  7. Sprinkle half of the mint-coriander mixture evenly over it.
  8. Pour half the saffron-milk mixture.
  9. Pour 2 tbsp rose water (gulab jhal) evenly over it.
  10. Repeat steps 3 to 9 to make 1 more layer.
  11. Place the deep non-stick pan or handi on a non-stick tava (griddle) and cook on a slow flame for 20 minutes.
  12. Serve Qabooli biryani recipe | Hyderabadi chana dal biryani | instant pot Indian chana dal biryani | Hyderabadi Qubooli biryani |hot with burhani raita. 

tips to make Qabooli biryani recipe

  1. All ingredients can be prepared in advance and kept just the assembling and cooking in a handi should be done just before serving.
  2. Good quality of saffron should be used to get a nice yellow orangish colour and always mixed in warm milk 
  3. Deep-fried onions should be nice and crispy. 
  4. Always use only basmati rice for biryanis and soak it well.  

Nutrient values (Abbrv) per serving
Energy365 cal
Protein7.2 g
Carbohydrates45.5 g
Fiber4 g
Fat16.5 g
Cholesterol4.6 mg
Sodium19.5 mg

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Reviews

Qabooli Biryani, Hyderabadi Chana Dal Biryani
5
 on 11 Mar 17 03:08 PM


Another treat, I always wondered I would ever get to try the authentic biryani Vegetarian version thanks to you Maam, i loved this masala which keeps the rice moist and it is so aromatic, mouth watering treat...