Name: Qabooli Biryani
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 1½ cups Basmati Rice; 3 Cloves; 3 Cardamom (Green); 1 Cinnamon (" stick); 1 Bay leaf; to taste Salt; 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; 1 Onion (- large, thinly sliced)

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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: 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.