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

Prep Time: 15

Cook Time: 30

Soaking Time:: 2

Total Time: 2 45

Course: Main Course

Cuisine: hyderabadi

Servings: 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

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

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