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    Home » Blogging Marathon » Qabooli Biryani (Hyderabadi Chana dal Biryani)

    Qabooli Biryani (Hyderabadi Chana dal Biryani)

    Published: Sep 20, 2013 · Modified: Jun 18, 2020 by Pavani · 21 Comments

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    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 filling and delicious dish that is great to make when you have company.

    Qabooli Biryani

    Author: Pavani
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    Prep Time: 30 mins
    Cook Time: 45 mins
    Total Time: 1 hr 15 mins
    Course: Main Course
    Cuisine: hyderabadi
    Servings: 4 serving

    Ingredients

    For Rice Layer:

    • 1½ cups Basmati Rice
    • 3 Cloves
    • 3 Cardamom Green
    • 1 Cinnamon " stick
    • 1 Bay leaf
    • to taste Salt

    For the Chana layer:

    • 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

    Other Ingredients:

    • 1 Onion - large, thinly sliced

    Instructions

    • 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 ⅓rd of the rice, followed by ½ of the chana masala and ½ of the caramelized onions. Top this with ⅓rd of the rice and remaining chana masala. Finally add the remaining ⅓rd 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.

    Notes

    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
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Comments

    1. Wood Fire Biryani

      March 22, 2018 at 3:34 am

      Wonderful Blog!!Thanks to sharing the your food details and great explain ....keep update..

      Reply
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