Qabooli Biryani

Recipe by Cook's Hideout

Blogging Marathon# 32: Letter Q Theme: A-Z Dishes from Andhra Pradesh Dish: Q for Qabooli Biryani (Hyderabadi Chana dal Biryani) Letter Q stands for Qubani (apricots). Qubani ka Meetha is a very famous Hyderabadi dessert that is made with dried apricots that are soaked and then cooked with sugar and drizzled with cream. I wanted to make it, but couldn't find good quality apricots. So I made Qabooli instead. Qabooli is biryani made with spicy chana dal (split pea lentil) and layered with basmati rice. I used black chana/ chickpeas instead and it turned out quite tasty. This is a...

Ingredients

• 1 cups basmati rice
• 3 cloves
• 3 cardamom (Green)
• 1 cinnamon (" stick)
• 1 bay leaf
• to taste Salt
• 1 cup Chana/ Kabuli Chana (Kala , cooked)
• 1 onion (- medium, chopped)
• 1 tsp Ginger-garlic (paste)
• 2 chilies (Green - slit)
• 1 tsp chili powder (Red)
• 1 tsp coriander (Ground)
• 1 tsp cumin (Ground)
• ½ cup yogurt (- whisked well)
• 1 tomato (- medium, chopped)
• 3 tbsps mint leaves (- chopped)
• 3 tbsps cilantro (leaves - chopped)
• to taste Salt
• 1 onion (- large, thinly sliced)

Method

1. For Rice Layer: Soak rice in cold water for at least 30 minutes. Add all the other ingredients listed along with 2 cups of water in a microwave safe bowl for 8 minutes. Rice should be 75-80% cooked and all the water should be absorbed.
2. For the Chana Masala Layer: Heat 2tbsp oil in a pan, add the onions and green chilies; cook until onions are lightly browned. Add ginger-garlic paste and cook for 1 minute.
3. Next add tomato and cook until mushy. Add ground coriander, cumin, red chili powder and salt. Cook for 1-2 minutes.
4. Add the whisked yogurt and chopped herbs. Cook for 2 more minutes. Remove from heat and set aside until ready to use.
5. Make caramelized onions: Heat 1tbsp oil in a pan and the sliced onions. Cook on medium flame stirring frequently until the onions turn golden and start to caramelize, about 20-25 minutes.
6. Assemble the Biryani: In a heavy bottomed wide pan, add 1/3rd of the rice, followed by ½ of the chana masala and ½ of the caramelized onions. Top this with 1/3rd of the rice and remaining chana masala. Finally add the remaining 1/3rd of the rice and the caramelized onions. Sprinkle some chopped mint and cilantro. Cover tightly with the lid and cook on low flame for 12-15 minutes or until the rice is completely cooked and all the flavors mingle with each other.

View the recipe instructions at Cook's Hideout