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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


For Rice Layer:

  • 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


  • 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 1/3rd of the rice, followed by ½ of the chana masala and ½ of the caramelized onions. Top this with 1/3rd of the rice and remaining chana masala. Finally add the remaining 1/3rd 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.