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Hyderabadi Quabooli Biryani

A unique High Protein lentil biryani from Hyderabad, the city of Nawabs.
Course Dinner, Lunch, Main Dish
Cuisine Indian Cuisine
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 2 hours 50 minutes

Ingredients

  • 3/4 cup Bengal soaked for 2 hours
  • 3 tbsp oil
  • 11/2 tbsp ginger garlic paste
  • 1/2 tsp turmeric powder
  • 4 tsp red chilly powder
  • 3 tomatoes chopped
  • Salt to taste
  • 1 cup beaten curd
  • 1/2 cup coriander leaves
  • 1/2 cup mint leaves
  • 1/2 tsp garam masala
  • orange food color

Rice

  • 2 cups rice
  • 4 cups water
  • 1 tsp shahi jeera
  • 2 green cardamom
  • 1 stick cinnamon
  • 2-3 cloves
  • leaves Handful mint and coriander
  • Salt to taste

Instructions

Daal

  • Pressure cook the soaked daal with salt and turmeric powder for two whistles .
  • The daal should not be mushy .
  • If there's any extra water drain it .
  • Heat 3 tbsp oil and add ginger garlic paste. Sauté for a minute .
  • Add chopped tomatoes and let cook till mushy.
  • Add red chilly powder , garam masala , beaten curd and mix well .
  • Add chana daal and mix .
  • Keep aside .

Rice

  • Wash and soak the rice for 30 minutes.
  • Place a pot and put 4 cups of water.
  • Add shahi jeera, cardamom, cinnamon , cloves and salt .
  • Let the water come to a rolling boil .
  • Add the coriander and mint leaves .
  • Add rice and cook on full flame till the rice is 90% done.
  • Simmer the flame , cover the rice and cook till done .
  • In case you feel the rice needs more water to cook add just the amount required.

Assembling the Biryani

  • Remove half the rice from the pot .
  • Add the cooked Daal , layer of fried onions, half of mint and coriander leaves .
  • Add the rice back layering the daal .
  • Sprinkle fried onion, coriander and mint leaves .
  • Dissolve a little food colour .
  • Make random holes in the Biryani and put drops of food color in some places . Fill rest of the holes with ghee .
  • Apply chapati dough around the pot and cover and cook the rice on very slow fame for 10-15 minutes .
  • Alternatively you can layer the Biryani in a oven proof dish , cover with a foil and bake .

Notes

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