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    Home » Rice » Biryani & Pulao » Qabooli Biryani

    Qabooli Biryani Recipe

    Published: May 28, 2023 by Pavani · 21 Comments

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    Top view of a bowl with chana dal biryani with a spoon.

    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.

    Top view of a bowl with chana dal biryani with a spoon.

    Table of contents

    • About the recipe
    • Ingredients
    • Instructions
      • Prep
      • Make Instant Pot chana dal biryani
    • Expert Tips
    • You might also like
    • Recipe Card

    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.

    Brass bowl with Qabooli biryani.

    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.

    Grey plate with qabooli, salan and raita.

    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.
    Ingredients needed, details in recipe card.

    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.

    3 panel photo showing the soaking of chana dal and basmati.

    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.

    4 panel photo showing the sautéing of spices, onions and tomatoes.

    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.

    4 panel photo showing the addition of spices to the instant pot.

    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.

    2 panel photo showing the addition of herbs and rice to instant pot.

    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.

    Spoon holding qabooli over a bowl of biryani.

    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:

    • Makhani Paneer Biryani
    • Vegetarian Kerala Biryani
      Kerala Vegetable Biryani Recipe | Vegetarian
    • Top view of terracotta bowl with chettinad veg biryani.
      Chettinad Vegetable Biryani Recipe
    • Dal Biryani

    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

    Brass bowl with Qabooli biryani.

    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
    Print Pin Rate
    Prevent your screen from going dark
    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

    • 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
    Get Recipe Ingredients

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

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    Comments

    1. Supriya Nair

      September 20, 2013 at 9:54 am

      Looks yummy. The chana looks good.

      Reply
    2. Sapana Behl

      September 20, 2013 at 3:26 pm

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

      Reply
    3. Manjula Bharath

      September 20, 2013 at 3:41 pm

      wow very very delicous biryani.. so making me hungry 🙂 super tempting !!

      Reply
    4. Priya Suresh

      September 20, 2013 at 3:54 pm

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

      Reply
    5. Janani

      September 20, 2013 at 6:19 pm

      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.

      Reply
    6. vaishali sabnani

      September 20, 2013 at 6:57 pm

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

      Reply
    7. Global Tastes & Travels Inc.

      September 20, 2013 at 8:58 pm

      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

      Reply
    8. Global Tastes & Travels Inc.

      September 20, 2013 at 8:58 pm

      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

      Reply
    9. Janani

      September 20, 2013 at 11:29 pm

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

      Reply
    10. Srivalli

      September 21, 2013 at 3:59 am

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

      Reply
    11. Nivedhanams Sowmya

      September 21, 2013 at 2:28 pm

      very aromatic and flavorful biriyani!! lovely clicks!!Sowmya

      Reply
    12. Sandhya Karandikar

      September 21, 2013 at 5:08 pm

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

      Reply
    13. PJ

      September 22, 2013 at 8:45 am

      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...

      Reply
    14. The Pumpkin Farm

      September 22, 2013 at 11:23 am

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

      Reply
    15. Rajani S

      September 22, 2013 at 2:51 pm

      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!

      Reply
    16. Gayathri's Cook Spot

      September 23, 2013 at 5:47 am

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

      Reply
    17. Harini-Jaya Rupanagudi

      September 23, 2013 at 6:30 pm

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

      Reply
    18. veena krishnakumar

      September 28, 2013 at 1:59 pm

      Delicious looking Biryani...Beautifully clicked!!

      Reply
    19. preeti garg

      October 01, 2013 at 6:27 pm

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

      Reply
    20. Archana Potdar

      October 10, 2013 at 7:53 am

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

      Reply
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