Hyderabadi Qabooli biryani video

Hyderabadi Qabooli biryani video

Viewed 3448 times

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.




Recipe Description for Qabooli Biryani, Hyderabadi Chana Dal Biryani

Preparation Time: 
Cooking Time: 
Makes 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
  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
  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
  1. To make {span class="bold1"}qabooli biryani{/span}, 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 {span class="bold1"}qabooli biryani{/span} hot.

Reviews



Subscribe to Free Weekly Food Mailer