September 20, 2013

Qabooli Biryani (Hyderabadi Chana dal Biryani)

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 Biryani (Hyderabadi Chana dal Biryani)
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 filling and delicious dish that is great to make when you have company.
Qabooli Biryani (Hyderabadi Chana dal Biryani)
Ingredients:
For Rice Layer:
Basmati Rice - 1½cups
Cloves - 3
Green Cardamom - 3
Cinnamon stick - 1" piece
Bay leaf - 1
Salt - to taste

For the Chana layer:
Kala Chana/ Kabuli Chana, cooked - 1cup
Onion - 1 medium, chopped
Ginger-garlic paste - 1tsp
Green chilies - 2, slit
Red chili powder - 1tsp
Ground Coriander - 1tsp
Ground cumin - 1tsp
Yogurt - ½cup, whisked well
Tomato - 1 medium, chopped
Mint leaves - 3tbsp, chopped
Cilantro leaves - 3tbsp, chopped
Salt - to taste

Other Ingredients:
Onion - 1 large, thinly sliced
Qabooli Biryani (Hyderabadi Chana dal Biryani)

Method:
  • 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.
  • 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.
  • Next add tomato and cook until mushy. Add ground coriander, cumin, red chili powder and salt. Cook for 1-2 minutes.
  • Add the whisked yogurt and chopped herbs. Cook for 2 more minutes. Remove from heat and set aside until ready to use.
  • 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. 
  • 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.
Qabooli Biryani (Hyderabadi Chana dal Biryani)

Logo courtesy : Preeti
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32.
Previously on A-Z Vegetarian Dishes of Andhra Pradesh:
A for Aava Pettina Aratikaya Kura
B for Bagara Baingan
C for Chimmiri
D for Dosakaya Pachadi
E for Erra Gummadikaya Pulusu
F for Firni
G for Gongura Pulihora
H for Haleem/ Vegetarian Haleem
I for Iguru/ Vankaya-Senagapappu Iguru
J for Jonna Pindi Kudumulu
K for Kakarakaya Podi Kura
L for Lauju/ Laskora (Kobbari Lauju)
M for Menthi kura Pappu
N for Nuvvulu-Mamidikaya Pachadi
O for Onion Pachadi
P for Pindi Miriyam
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19 comments:

  1. Looks yummy. The chana looks good.

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  2. Qabooli biryani with black chana looks delicious ! Lovely clicks..

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  3. wow very very delicous biryani.. so making me hungry :) super tempting !!

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  4. Wow briyani looks absolutely inviting, i can have it without any fuss.

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  5. I also made this but its way different. I had no idea such dish existed but made it from a friend website yours look good.But she had channa dal mix and you have used kabul channa what should be done. I am sure ur from andhra pradesh and u must know it well for sure. I have never heard of it or tasted it before.

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  6. This is one of the most flavorful Biryani a..love it with that lentil in it..it is a wonderful change from those veggies.

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  7. healthy and flavorful. yes - apricot season is kind of past. It was great a few months ago but now they are looking sick in the market. Too bad because I tried it a few months ago and that meetha is so delicious

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  8. yummy recipe love ur close shot it looks very colorful dear.

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  9. What a delicious looking biryani Pavani..pictures are so sinful!..

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  10. very aromatic and flavorful biriyani!! lovely clicks!!

    Sowmya

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  11. What a wonderful looking Biryani. I can practically smell it through your pictures all the way here.

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  12. That's a lovely Briyani!This has been on my list for a long time but I keep putting it off to the future as I find the process a bit lengthy. Got to try it soon...

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  13. i had made a chhole pulav and loved the combo back then, i can imagine how flavorful this biryani must have been, delicious

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  14. I had made this before from a Sanjeev Kapoor book. It was for one of the earlier BM alphabet themes (random series of alphabets - not whole month one). Yours look very nice and flavorful!

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  15. Very delicious biryani recipe. Hyderabadi biryanis are so good and this is new to me...

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  16. Wow! the pictures are just too good ..Looks perfectly made like in the restaurants!

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  17. Delicious looking Biryani...Beautifully clicked!!

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  18. Love all variation with rice under BM 32 which you choose, nice click and mouthwatering.

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  19. Delicious choice. This is an addition to my biryani collection. Loveeeeeeee it absolutely.

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