A - Z Rice Dishes ~ Q for Qabooli Biryani or Qubooli Biryani

Qabooli biryani or qubooli biryani comes from the repertoire of biryanis from the Hyderabadi cuisine. While majority of the biryanis from the region are non vegetarian, this is one of the exceptions where chana dal / split chickpeas are the star ingredient of the biryani. Cooked lentils, rice and fried onions are arranged in layers and finally cooked once more in this layered biryani. I found this one to be a simple and unassuming dish with a nutty flavor that I enjoyed. This flavorful biryani makes a great vegetarian option.
One important thing to note down in this recipe is to cover all the other steps of cooking by the time rice is cooked to the 'almost there' consistency. Keep your cooked dal and fried onions ready and finish the tempering part of the spices by the time your rice is done. You don't want to leave the rice aside since the consistency of the final dish may not turn out perfect. I had soaked the rice for 30 minutes and it hardly took 10 to 12 minutes to cook the rice in a sauce pan on stove top, using extra water than the required amount as shown in the video. By the time I fried the onions, the rice looked soggy even though I had drained and I had to recook the rice.

Recipe source: Vahchef
Ingredients:
1/2 cup chana dal / split chickpeas
3/4 cup Basmati rice 
2 small onions
Oil as needed
1 tbsp. ghee 
1 tsp. shahjeera / cumin seeds
2 cloves
2 cardamom pods
1" cinnamon stick
1 bay leaf
1 tsp. ginger garlic paste
1 green chillie
1/4 tsp. garam masala
3/4 tsp. chili powder
1/2 cup yogurt
1/8 tsp. turmeric powder
Salt
1/2 tsp. slightly crushed saffron strands soaked in 1 tbsp. warm milk

Method:
* Wash and pressure cook the chana dal for 2 whistles adding 1/8 tsp. turmeric powder, salt, 1/4 tsp. chili powder and 1 cup water. Drain any extra water present. If cooking in a pan, cook the dal such way that it still holds shape after cooking.
* Slice the onions lengthwise, thinly and fry them in oil until they are brown.
* Rinse and soak the Basmati rice in water for about 10 minutes. Cook rice adding enough salt and a tsp. of oil, until it is 95% done. (I cooked in my microwave rice cooker so that I could have control over the cooking part. Cook rice adding 1.5 cups water, if using pressure / electric / microwave rice cookers and just stop before it is almost done. If cooking on stove top, cook adding 5 - 6 cups of water. When rice is almost done, drain the extra water and use the rice.)
* Choose a pan/small cooker that is deep enough to arrange the dish in layers. Heat ghee in the pan you chose and add shah jeera / cumin seeds, cloves, cardamom, cinnamon and bay leaf. Fry until the cumin turns brownish. Next add the green chillies and ginger - garlic paste and saute for few seconds. Then add cumin powder, chili powder, coriander and mint leaves and saute. Next add yogurt and stir. 
* Now comes the layering part. Add half of the cooked chana dal, spreading uniformly. 
 
* Then spread half of the cooked rice and then half of the fried onions. Again repeat the layer of chana dal, rice and onions in that order. Pour the saffron milk over the surface. This is optional step.

* Cover and cook the mixture on low flame for about five minutes and turn off the stove. Let it sit for few minutes before serving.
* This biryani can be served with a side dish, a raita or even plain yogurt since it is spicy enough to eat on it's own.
  Recipes so far in A - Z Rice Dishes,

A for Achaari Chole Pulao
B for Bhuna Khichuri
C for Chintapandu Pulihora
D for Dindigul Thalapakatti Veg Biryani
E for Ellorai / Ellotharai  
F for Fodnicha Bhaat 
G for Gongura Pulihora 
H for Hare Moong ki Chaaswaali Khichdi 
I for Iyengar Style Kadambam 
J for Jodhpuri Vegetable Pulao 
K for Kaju - Karivepaku Annam 
L for Lilva Khichdi
M for Mamidikaaya - Kobbari Pulihora 
N for Narali Bhaat
O for Oliya 
P for Peas Pulao 

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