Qabooli Biryani

Qabooli biryani is a lentil-based biryani made from split Bengal gram or channa dal. Biryani is a spicy rice dish that is typically made with vegetables and/or meat. This dish is a specialty item from the kitchens of Hyderabad. It takes a lot of patience, practice, and technique to nail the authentic taste and flavor.

Qabooli Biryani recipe tastes best when it is hot. Store it in a casserole to keep it warm for hours together.

Health Benefits

This biryani’s main ingredient are lentils, a type of legume. Lentils have a lot of health benefits that make them a worthwhile addition to your diet. They can assist the body in improving digestion, pulmonary health, and the regulation of diabetes. Lentils also help manage cancer, treat and prevent anemia, aid in weight loss, and help with water retention due to its potassium content. Furthermore, legumes are a great source of protein and low in carbohydrates, making them great for pregnant women.

Ingredients

cup basmati rice: 1

tsp oil: 1

salt to taste

tsp ghee: 2

cup chana dal: 1/4

tsp turmeric powder: 1/4

tbsp ghee: 1

salt to taste

tbsp oil: 1

cup chopped onions: 1/2

tsp ginger garlic paste: 1

small piece cinnamon stick: 1

cardamoms: 2

tsp turmeric powder: 1/4

tsp chilli powder: 1/2

tsp garam masala: 1/4

tsp cumin seeds: 1/4

cup whisked curds (dahi): 1/2

salt to taste

cup mint leaves – finely chopped: 1/4

cup coriander – finely chopped: 1/4

cup deep-fried onions: 1/4

fried green chillies – slit deep: 5

tsp ghee: 1

A pinch of saffron strands

tbsp warm milk: 1

tbsp rose water: 4

How To Make Qabooli Biryani

To cook rice:

1. Wash and soak the rice for 2 hours and drain completely.
2. Combine soaked rice, salt, oil and some water in a deep non-stick pan and cook on a medium flame for 8 to 10 minutes, while stirring occasionally. Strain and transfer to a deep vessel. Add the ghee and mix well.

To prepare channa dal

1. Wash and soak chana dal for 2 hours and drain completely.
2. Combine soaked chana dal, turmeric powder, salt, and water in a deep non-stick pan.
3. Mix well and cook on a medium flame for 6 minutes while stirring occasionally. Strain and transfer to a deep vessel.
4. Heat the oil and ghee in a wide pan. Add onions, ginger-garlic paste, cardamom, and cinnamon. Sauté on a medium flame for 2 minutes.
5. Stir in the flavouring powders and let the mixture cook over a medium flame for 1 minute.
6. Lower the flame, add the curds, mix well,and cook for 30 seconds while stirring continuously.
7. Add the cooked chana dal and little salt. Mix gently and cook over a medium flame for 2 minutes, while stirring continuously.

To assemble the biriyani

1. Combine saffron and warm milk in a bowl, mix well and set aside.
2. Melt ghee in a deep pan cook on a medium flame and remove from heat.
3. Spread half the quantity of rice, followed by half of the chana dal mixture, and then, half of the mint-coriander mixture.
4. Pour half of the saffron-milk mixture and 2 tbsp of rose water evenly over the layers.
5. Repeat steps 3 to 6 to make 1 more batch of layers.
6. Place the pan/handi cook on a low heat for 20 minutes.
7. Serve and enjoy! 

Trivi a

1. There are around 20,000 species of legume plants.