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)
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...

Qabooli Biryani

Summary

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  • Coursemain course
  • Cuisinehyderabadi
  • Yield4 servings 4 serving
  • Cooking Time45 minutesPT0H45M
  • Preparation Time30 minutesPT0H30M
  • Total Time1 hour, 15 minutesPT1H15M
  • Passive Time

Ingredients

For Rice Layer:
Basmati Rice
1½cups
Cloves
3
Green Cardamom
3
Cinnamon stick
1"
Bay leaf
1
Salt
to taste
For the Chana layer:
Kala Chana/ Kabuli Chana, cooked
1cup
Onion - medium, chopped
1
Ginger-garlic paste
1tsp
Green chilies - slit
2
Red chili powder
1tsp
Ground Coriander
1tsp
Ground cumin
1tsp
Yogurt - whisked well
½cup
Tomato - medium, chopped
1
Mint leaves - chopped
3tbsps
Cilantro leaves - chopped
3tbsps
Salt
to taste
Other Ingredients:
Onion - large, thinly sliced
1

Steps

  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.
Qabooli Biryani (Hyderabadi Chana dal Biryani)
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

Qabooli Biryani (Hyderabadi Chana dal Biryani)
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