Qabooli Biryani Recipe

Qabooli is a scrumptious chana dal biryani from Hyderabad. This is a hearty and flavorful dish that is easy to make and delicious.

The traditional method is a little elaborate. But my Instant Pot version is quick and tastes just as amazing as the original. Give this chana dal biryani a try and I am sure you will love it.

About the recipe

I love making biryani. Even though they need a bit of work to make, they are versatile, and are absolutely delicious. I think everyone has to try Hyderabadi vegetable dum biryani at least once.

Here I have a scrumptious vegetarian biryani recipe made with split chana dal. Qabooli is a popular Hyderabadi biryani that is vegetarian, packed with flavor and protein.

This recipe is traditionally made by par cooking the rice and making the spiced dal separately. They are then layered and cooked under 'dum' for all the flavors to mingle.

Here I have an Instant Pot version that makes the whole process quick and easy. But it still is just as flavorful and tasty as the original version. This one pot chana dal biryani is hearty and filling. Serve with a side of mixed vegetable salan and bhurani raita for a wholesome meal.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make Qabooli biryani:

• Basmati rice ~ this flavorful rice is the only one I recommend to make this biryani.
• Chana dal ~ split pea lentils.
• Onions, green chilies and tomatoes.
• Fresh mint and cilantro.
• Yogurt
• Ginger+garlic paste
• Whole garam masala - cloves, cinnamon stick, cardamom pods, bay leaf, biryani flower/ stone flower.
• Spices - red chili powder, turmeric, ground cumin & coriander, biryani masala and salt.

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make this delicious instant pot chana dal biryani aka qabooli:

Prep

Soak rinsed and drained chana dal in cold water for at least 2 hours. This helps to cook dal quickly in the instant pot. In a separate bowl, soak rice in cold water for at least 30 minutes.

Make Instant Pot chana dal biryani

Start the Instant Pot on 'Sauté' mode. Add the ghee and once it melts, add bay leaf, cinnamon, cloves, cardamom and biryani flower (if using).

Add the sliced onions, green chilies and cook until the onions are lightly browned around the edges. Stir in the ginger-garlic paste and cook for another minute. Next add the chopped tomato.

Stir in turmeric, red chili powder, ground coriander & cumin, garam masala and salt. Mix well and cook until tomatoes are soft. Stir in turmeric, red chili powder, ground coriander & cumin, garam masala and salt. Cook until tomatoes are soft.

Drain the chana dal and add to the instant pot along with the whisked yogurt. Mix well.

Add the chopped mint & cilantro. Drain the soaked rice and add it to the instant pot along with the water and mix well to combine. Make sure to scrape the bottom to loosen any browned bits.

Sprinkle in the fried onions on top. Close the lid and set the steam valve to closed. Turn off the 'sauté' mode and cook on 'High Pressure/ Manual' mode for 5 minutes.

Once the timer goes off, let the pressure release naturally for 10 minutes, then quick release the remainder. Gently fluff the rice and serve right away with raita and curry.

Expert Tips

• It is important to soak chana dal for at least 1~2 hours. This ensures that the dal cooks evenly in the instant pot.
• I recommend using basmati rice to make this qabooli rice recipe. But you can also use other long grain rice, make sure to adjust the water ratio accordingly.
• I love adding fried onions into the instant pot along with other ingredients. But you can add them just on top.
• Biryani is best served hot on the day it is made. But you can store any leftovers in the fridge in an airtight container for up to 3 days. Make sure to reheat thoroughly before serving.
• You can use garam masala instead of biryani masala.
• Make sure to whisk the yogurt well before adding. This ensures that it does not curdle while cooking.
• You can make your own fried onions by cooking 1 large onion on medium-low heat for 20~25 minutes until caramelized.
• If you want to make this recipe the traditional way, then cook rice separately until 80% cooked. Make the chana dal curry along with onions, tomatoes and spices. Layer them both and cook on 'dum' until rice is completely tender and all the flavors mingle.

You might also like

Here are a few more vegetarian biryani recipes that you might like to try:

I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Recipe Card

Qabooli Biryani

Qabooli is a scrumptious chana dal biryani from Hyderabad. This is an Instant Pot version that tastes just as amazing as the original.

Author: Pavani

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Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Soaking Time:: 2 hours hrs

Total Time: 2 hours hrs 45 minutes mins

Course: Main Course

Cuisine: hyderabadi

Servings: 6 servings

Ingredients

1x2x3x

• 1 cup Chana dal, rinsed and drained
• 1½ cups Basmati Rice, rinsed and drained
• 2 tablespoons Ghee
• 1 Bay leaf
• 1" Cinnamon stick
• 3 Cloves
• 3 Green cardamom pods
• 1 teaspoon Biryani flower or stone flower (optional, but recommended)
• 1 Large Onion, thinly sliced
• 2 Green chilies, slit
• 1 teaspoon Ginger-garlic paste
• 1 Large Tomato, finely chopped
• ¼ teaspoon Turmeric
• 1 teaspoon Red chili powder
• 1 teaspoon Ground coriander
• ½ teaspoon Ground cumin
• 1 teaspoon Biryani Masala*
• To taste Salt
• ¼ cup Yogurt, whisked well
• 3 tablespoons Fresh Mint leaves, chopped
• 3 tablespoons Cilantro, chopped
• 3 cups Water
• ½ cup Fried Onions, store bought or homemade

Instructions

Prep Dal and Rice:

• Soak rinsed and drained chana dal in cold water for at least 2 hours. This helps to cook dal quickly in the instant pot.

  In a separate bowl, soak rice in cold water for at least 30 minutes.
  1 cup Chana dal, rinsed and drained, 1½ cups Basmati Rice, rinsed and drained

Make Instant Pot Qabooli:

• Start the Instant Pot on 'Sauté' mode. Add the ghee and once it melts, add bay leaf, cinnamon, cloves, cardamom and biryani flower (if using). Sauté for about 30 seconds.
  2 tablespoons Ghee, 1 Bay leaf, 1" Cinnamon stick, 3 Cloves, 3 Green cardamom pods, 1 teaspoon Biryani flower or stone flower (optional, but recommended)
• Add the sliced onions, green chilies and cook for 3~4 minutes or until the onions are lightly browned around the edges. Stir in the ginger-garlic paste and cook for another minute. Next add the chopped tomato and mix well.
  1 Large Onion, thinly sliced, 2 Green chilies, slit, 1 teaspoon Ginger-garlic paste, 1 Large Tomato, finely chopped
• Stir in turmeric, red chili powder, ground coriander & cumin, biryani masala and salt. Cook for 2~3 minutes until tomatoes are soft.

  Drain the chana dal and add to the instant pot along with whisked yogurt. Mix well.
  ¼ teaspoon Turmeric, 1 teaspoon Red chili powder, 1 teaspoon Ground coriander, ½ teaspoon Ground cumin, 1 teaspoon Biryani Masala*, To taste Salt, ¼ cup Yogurt, whisked well
• Add the chopped mint & cilantro. Drain the soaked rice and add it to the instant pot along with the water and mix well to combine. Make sure to scrape the bottom to loosen any browned bits.

  Sprinkle in the fried onions on top. Close the lid and set the steam valve to closed. Turn off the 'sauté' mode and cook on 'High Pressure/ Manual' mode for 5 minutes.
  3 tablespoons Fresh Mint leaves, chopped, 3 cups Water, ½ cup Fried Onions, store bought or homemade, 3 tablespoons Cilantro, chopped
• Once the timer goes off, let the pressure release naturally for 10 minutes, then quick release the remainder. Gently fluff the rice and serve right away with raita and curry.

Video

Notes

• • It is important to soak chana dal for at least 1~2 hours. This ensures that the dal cooks evenly in the instant pot.
  • I recommend using basmati rice to make this qabooli rice recipe. But you can also use other long grain rice, make sure to adjust the water ratio accordingly.
  • I love adding fried onions into the instant pot along with other ingredients. But you can add them just on top.
  • Biryani is best served hot on the day it is made. But you can store any leftovers in the fridge in an airtight container for up to 3 days. Make sure to reheat thoroughly before serving.
  • You can use garam masala instead of biryani masala.
  • Make sure to whisk the yogurt well before adding. This ensures that it does not curdle while cooking.
  • You can make your own fried onions by cooking 1 large onion on medium-low heat for 20~25 minutes until caramelized.
  • If you want to make this recipe the traditional way, then cook rice separately until 80% cooked. Make the chana dal curry along with onions, tomatoes and spices. Layer them both and cook on 'dum' until rice is completely tender and all the flavors mingle.

Nutrition

Calories: 378kcal | Carbohydrates: 65g | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 114mg | Potassium: 231mg | Fiber: 10g | Sugar: 4g | Vitamin A: 482IU | Vitamin C: 9mg | Calcium: 119mg | Iron: 2mg

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