Hyderbadi Qubooli or Qabooli - Chana Dal Biryani or Pulao
Hyderabadi Qubooli or Qabooli is a mildly spiced and delicious Biryani made with Chana Dal. All it uses as a spice is some saffron, cloves, cinnamon, and cardamom.
Ingredients
- 1/2 Cup Chana Dal
- 1.5 Cups Basmati Rice
- 3 Large Onions
- 1/2 Cup Curd
- 1/2 Cup Milk
- 3 tbsp Ghee
- 1 tsp Red Chilli Powder
- 1/3 tsp Turmeric
- 2 tbsp Lemon Juice
- 1 tsp Ginger-Garlic Paste
- 2 Green Chillies
- 1 Handful Mint Leaves
- 1 Handful Fresh Coriander Leaves
- 1 Large Pinch Saffron Strands
- Salt to Taste
Whole Spices
- 6 Cloves
- 2" piece Cinnamon
- 4 Green Cardamom
- 1.5 tsp Shah Jeera
Instructions
Brown the Onions
- Peel and cut the onions into fine slices.
- In a wide-bottomed kadhai or pan, heat 1.5 tbsp ghee.
- Add the onion slices and about 1/4 tsp salt.
- On medium flame, fray the onions till golden brown.
- Remove and set aside.
Soak the Chana Dal
- Soak the Chana Dal in 1 cup water for 30 Minutes.
- Drain all the water and set aside.
Soak the Saffron
- Ensure that milk is lukewarm.
- Add the saffron to it and set aside for at least 15 minutes.
- Mix well and set aside.
Other Preparations
- Chop the mint and coriander leaves into fine pieces.
- Beat the dahi till it is smooth.
Method to Make the Basmati Rice
- Soak the rice for 15 minutes.
- Drain the water.
- Cook the rice in 2.5 cups water along with 1/2 tsp salt, 2 cloves and 1" piece of cinnamon till just 3/4 done.
- Drain any excess water, if any.
- Spread on a plate to cool and dry a bit.
Method to Make the Masala for Hyderabadi Qubooli
- In a pan, heat the remaining ghee. I used the same pan that I used for browning the onions.
- Add the 4 cloves, 1" piece of cinnamon, and green cardamom.
- Stir-fry for a few seconds till the spices release the aroma.
- Add the ginger-garlic paste and slit green chillies.
- Stir-fry for a few seconds.
- Add the soaked chana dal, red chilli powder, turmeric, and 1/3 tsp salt.
- Mix well.
- Add 2/3 cup water and cook the chana dal till it is just cooked. It should not be squishy. Cook till the dal just breaks when pressed with a spoon.
- Turn off the heat.
- Add the dahi and mix well.
- Set aside.
Layering the Hyderabadi Qubooli Biryani
- Divide the rice into 3 equal portions.
- Divide the cooked chana dal masala into 2 equal portions.
- Layer the bottom of a heavy-bottomed vessel, spread one portion of the rice.
- Spread a layer of the chana dal masala.
- Sprinkle half the browned onions.
- Sprinkle half the mint and coriander.
- Sprinkle half the saffron milk.
- Sprinkle half the lemon juice.
- Spread another layer of rice.
- Spread a layer of the chana dal masala.
- Sprinkle half the browned onions.
- Sprinkle half the mint and coriander.
- Sprinkle half the saffron milk.
- Sprinkle half the lemon juice.
- Spread another layer of rice.
Cooking the Hyderabadi Qubooli in Dum
- Cover the vessel with the biryani layers with a well-fitting lid.
- If required, place a heavy object on the lid to hold it down.
- Heat a tava or a griddle.
- Place the covered vessel on the heated tava.
- Using a medium flame, continue to heat the tava for about 10 minutes.
- Turn off the heat and let the vessel sit on the hot tava for 10 minutes.
- Just before serving, mix the Qubooli with a gentle hand.
- Serve warm with Dahi, Papad, or Mirchi ka Salan
Notes
I used a pressure cooker as the vessel in which I layered the Qubooli.
I have been told that we can place the vessel in which the dum is done directly on a low flame, but I was not too sure and so used the Tava method.