Hyderabadi Chana Daal Qabooli

Hyderabad is popular for its lip smacking food. The city of Nizams is just not popular for its gems and jewels and gorgeous buildings, but more for the food. The Hyderabadi Biryani to start with has almost 12 varieties if not more. When it comes Hyderabad and we think of food, I always tend to think of all wonderful non vegetarian dishes, Biryanis, Korma, Haleem…but we all forget that Hyderabad has a wonderful variety of Vegetarian food as well.

This delicious vegetarian Biryani has come down from the Mughals, and is made with rice and split gram lentils. In Hyderabad, its considered a fancy dish and is a great vegetarian option in place of Biryani.

Qabooli is biryani made with spicy chana dal (split pea lentil) and layered with basmati rice. This Chana daal qabooli is very different in flavor and aroma, which combines the pungency of spices, the tanginess of Yoghurt and richness of saffron. It turned out quite tasty and lip smacking. This is a filling and delicious dish that is great to make when you have company. This vegetarian version of Biryani can be made on festival day or even include it in a party menu as well. Enjoy!!!

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Hyderabadi Chana Daal Kabooli

Spicy Chana daal layered with Rice.

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Cuisine

Indian, Mughlai

Prep Time

20 minutes

Cook Time

45 minutes

Servings

people MetricUS Imperial

Ingredients

• 500 gms Long grain Basmati Rice
• 250 gms Chana daal
• 1/4 tsp Turmeric Powder
• 3 No. Onions Sliced
• 2 tsp Ginger garlic paste
• 1 tsp Red chili powder
• 1 cup Greek Yogurt
• 1 No. Cinnamon medium size
• 3 No. Cardamom
• 1/2 tsp Shahi zeera
• 2 No. cloves
• 1/2 cup Coriander leaves chopped
• 1/4 cup Mint leaves chopped
• 7 No. Green chilies slit
• 1 No. Tomato chopped
• 1/4 cup Kewra water
• 1/8 tsp saffron
• 2 tbsp Ghee
• 2/3 cup Oil
• 1 tsp Salt More or less according to your taste

Cuisine Indian, Mughlai Prep Time 20 minutes Cook Time 45 minutes Servings people MetricUS Imperial Ingredients 500 gms Long grain Basmati Rice 250 gms Chana daal 1/4 tsp Turmeric Powder 3 No. Onions Sliced 2 tsp Ginger garlic paste 1 tsp Red chili powder 1 cup Greek Yogurt 1 No. Cinnamon medium size 3 No. Cardamom 1/2 tsp Shahi zeera 2 No. cloves 1/2 cup Coriander leaves chopped 1/4 cup Mint leaves chopped 7 No. Green chilies slit 1 No. Tomato chopped 1/4 cup Kewra water 1/8 tsp saffron 2 tbsp Ghee 2/3 cup Oil 1 tsp Salt More or less according to your taste

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Instructions

1. Wash and soak the Chana daal for 20 minutes. Boil in just enough water (around 2-3 cups) with little salt and little turmeric powder for about 15 minutes till 90 percent done. Drain excess water. Set aside.

   
2. Heat Oil. Add the onions.

   
3. Fry the onions till golden brown. Remove half and set aside. Add Ginger garlic paste and fry till the raw smell goes away.

   
4. Add Tomato and green chilies, followed by Turmeric powder, salt and Red chili powder. Saute till the tomatoes are soft and mushy. Add 1/2 cup water and let it come to a boil.

   
5. Add chana daal and mix well.

   
6. Add yogurt and mix well. Cook till all the liquid evaporates and there is just around 1/4 cup of gravy left.

   
7. Add a little oil to a pan. Add shahi zeera, cardamom, cinnamon and cloves.

   
8. Add water and add mint leaves and coriander leaves along with salt. Let it come to a boil and add Rice. The rice has to be

   
9. The Rice has to be cooked till its 75% done.

   
10. Mix saffron strands and kewra water.

    
11. Layer half of the cooked Rice. Add the cooked Lentils.

    
12. Top it up with the remaining Rice. Garnish with fried onions and sprinkle the saffron kewra water and also spread the Ghee.

    
13. Cover it airtight and keep it for dumm, 5 minutes on high flame and 20 minutes on low flame.

    
14. Its ready to serve.

    
15. Serve along with Cucumber Raita.