Qubooli (Hyderabadi lentil biryani)
When you want something special but still vegetarian or when guest are coming on short notice then this would be great to go with.#ilovecooking
Qubooli (Hyderabadi lentil biryani)
When you want something special but still vegetarian or when guest are coming on short notice then this would be great to go with.#ilovecooking
Cooking Instructions
- 1
Soak Bengal gram in enough water for 30 minutes. Pressure cook dal until al dente. Do not make it mushy. It should retain it's shape well.
- 2
While dal is cooking wash and soak rice. Slice onions finely and deep fry it using enough oil as we are going to use this oil later during dum process. Keep oil in same pan after removing onions or in another small bowl.
- 3
Select a large pot that can withhold 7 to 8 glasses of boiling water. Add enough water in it to cook rice, approx 3 times more the quantity of rice. Add all whole spices, a tbsp of fresh oil and salt.
- 4
Drain the dal and prepare yakhni (marination) by adding curd, red chilli powder, turmeric, ginger garlic paste, half of the garam masala, half of chopped coriander and mint leaves, slit green chillies and salt. Mix it well finally add half of the fried onions crushing with your hand.
- 5
By this time water would be boiling, add soaked rice to it carefully as it splutters.
- 6
By the time rice become al dente prepare other ingredients. Squeeze out the juice of lemons, dissolve the colour or saffron in warm water or milk and keep a large strainer on a pot to drain the boiling rice.
- 7
Now rice would have become al dente, drain it into strianer. Now act quickly as we are heading for the dum process.
- 8
Add yakhni first followed by rice and level it. Sprinkle coloured water over, sprinkle lemon juice,spread remaining half of the fried onion and chopped coriander and mint leaves and garam masala. Add oil in which we fried onion. Cover with lid and keep a wieght on top of it.
- 9
Simmer for about 15 minutes then open the lid fluff and mix the rice.
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