Monday, September 22, 2014

Qubooli Biryani (Hyderabadi Layered Biryani)

I'm totally in love with Hyderabadi Cuisine and I try my hands on the same whenever possible. I had made this Hyderabadi Chicken Dum Biryani, to which I drool till date.. also a very famous dish in my blog.. The procedure took long time, but the results cannot simply be described in words. So, when I got my hands on this another biryani (vegetarian version), I wanted to make it, so this has been on my bucket list since very long, also because the name sounded so royal.. Qubooli Biryani.. Wow! Hume Qubool hai !!

This weekend we were out of ideas, my husband suggested we make probably some biryani, even though both of us avoid rice as much as possible. So this clicked me and I prepared this another vegetarian style of biryani.. finger licking good!! I served it with Garlic Raita and Hyderabadi Mirch Ka Salan


Basmati Rice: 2 cup
Chana Dal: 1/4 cup
Onion (sliced): 1 big size
Whisked yoghurt: 1/2 cup
Ginger-garlic paste: 3 tsp.
Turmeric powder: 1 tsp.
Salt to taste
Red chilli powder: 1/2 tsp.
Lemon juice: 1 tsp.
Mint leaves: about 20
Coriander leaves: a few
Milk: 1/4 cup
Cinnamon stick: 1/2 inch
Green Cardamom: 2
Peppercorns: 1/2 tsp.
Cumin seeds: 1/2 tsp.
Cooking oil: 4 tsp.
Saffron strands: a few

  1. Wash the chana dal and boil in an open container on high heat for 10 minutes with turmeric powder. Drain all the water and keep aside.
  2. Boil the rice, drain all the water and keep aside. Boil as you would normally do. If you wish to see how I boil the rice perfectly, see How to make the perfect boiled rice.
  3. Heat the oil in a pan and add the sliced onions. Fry on medium heat until they become brown and crispy. Drain from oil and keep aside on a kitchen paper.
  4. Heat the same pan again. Add cinnamon, cardamom seeds, peppercorns and cumin seeds. Cook for a minute and add ginger-garlic paste. Mix well and let cook for another minute.
  5. Add the cooked dal and red chilli powder. Mix well. Add salt and yoghurt. Mix and let cook for about 2 minutes. Add the lemon juice and mix. Cover and let cook for about 5-7 minutes. Turn off heat and transfer this masala to a bowl.
  6. Heat a deep pan (or kadhai) and add a layer of the masala at the bottom. Spread a layer of the cooked rice over it and add half the milk. Add half the fried onions, mint and coriander leaves. I used mint powder because I did not have mint leaves. Skipped onto coriander leaves.
  7. Add another layer of masala and the remaining rice layer. Add the remaining fried onions and mint leaves. Add the milk and top with saffron strands.
  8. Cover and put on low heat for 10-15 minutes. Remove the cover, mix well and enjoy !! Qubool hai !!
After making the layers, before putting on the cover.

After being cooked, removing the cover.

You might also like:

Hyderabadi Dum Chicken Biryani
Hyderabadi Dum Biryani
Mirch Ka Salan
Hyderabadi Mirch Ka Salan

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