Qabooli

Name: Qabooli
Total time: 4800 s
Yield: Serves - 3 servings
Cuisine: Indian
Ingredients: 1 cup long grain rice; 1/2 cup Chana Dal; 2 medium sized onion chopped fine; 1-2 green chillies chopped; 1 tbsp ginger paste; 1 tbsp garlic paste; 1 tsp turmeric powder; 1 tsp red chilli powder; 1 cup yoghurt whisked well; 1/4 cup coriander leaves chopped; 1/4 cup mint leaves chopped; 1/3 cup milk; 2-3 lime juice; 2 Tbsp ghee; 2/3 cup mustard oil; for garam masala-- 2 green cardamoms, 1/2 tsp caraway seeds, 1/2” cinnamon and 10 peppercorns; As per taste Salt

Madhumita Bishnu @Madhubish27

Kolkata

#week2of5
Qabooli is a vegetarian Biryani made with Chana Dal and is a traditional cuisine of Hyderabad enjoyed during Festivity like EID. Please make the dish and enjoy eating, thank you

Madhumita Bishnu @Madhubish27

Kolkata

#week2of5
Qabooli is a vegetarian Biryani made with Chana Dal and is a traditional cuisine of Hyderabad enjoyed during Festivity like EID. Please make the dish and enjoy eating, thank you

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Ingredients

Preparation time - 20 mins, Cooking time-60 mins

Serves - 3 servings

1 cuplong grain rice
1/2 cupChana Dal
2medium sized onion chopped fine
1-2green chillies chopped
1 tbspginger paste
1 tbspgarlic paste
1 tspturmeric powder
1 tspred chilli powder
1 cupyoghurt whisked well
1/4 cupcoriander leaves chopped
1/4 cupmint leaves chopped
1/3 cupmilk
2-3lime juice
2 Tbspghee
2/3 cupmustard oil
for garam masala-- 2 green cardamoms, 1/2 tsp caraway seeds, 1/2” cinnamon and 10 peppercorns
As per taste Salt

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Steps

Preparation time - 20 mins, Cooking time-60 mins

1

Wash and soak rice for 20 mins. Wash and soak Chana Dal for 20 mins. Chop the onions, green chillies, coriander leaves, mint leaves, make juice of a lime, whisk the yogurt
2

Boil 2 liters water in a heavy rimmed wok and add salt. Add rice and cook 2/3 rd for 6 mins. Drain and plate it by spreading along.
3

Boil 2-3 cups water for Chana Dal and add turmeric powder and salt and add the Dal. Cook for 15 mins until 90% done. Drain and set aside
4

In a wok heat oil and fry the onions golden colour. Keep aside half and add ginger and garlic paste and yoghurt. When boiling keep stirring briskly until oil leaves surface. Add dal and fry for 1-2 mins. Set aside
5

In a heavy rimmed bowl smear oil and add half par-boiled rice spread the lentils over the rice, sprinkle half of the ground spices, half of the chopped coriander, mint leaves, green chillies, lime juice. Cover with rest of the rice. Sprinkle milk, ghee, the balance ground spices, fried onions and the balance coriander, mint and green chillies. Cover with a tight lid in high flame for 2 mins. The low flame for 10 mins until rice starts to steam. Serve hot

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Cooksnaps

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Madhumita Bishnu @Madhubish27

on May 26, 2020 09:26

Kolkata

I’m a Home Chef and love cooking different recipes from all across the world. I enjoy sharing and learning from foodies like me. Follow me on my blog madhubish27.com and IG @madhubishskitchen, @madhubish. Thank you