Qubooli biryani | How to make Qubooli biryani

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By Tanuja G
Created on 20th Nov 2015
  • Qubooli biryani, How to make Qubooli biryani
Qubooli biryaniby Tanuja G
  • Qubooli biryani | How to make Qubooli biryani (9 likes)

  • 0 reviews
    Rate It!
  • By Tanuja G
    Created on 20th Nov 2015

About Qubooli biryani

This is a variation of the Hyderabadi biryani. A completely veg version, which uses chana dal instead of meat. And the process remains the same.

Qubooli biryani is delicious and authentic dish. Qubooli biryani by Tanuja G is a great option when you want something interesting to eat at home. Restaurant style Qubooli biryani is liked by most people . The preparation time of this recipe is few minutes and it takes 30 minutes to cook it properly. Qubooli biryani is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Qubooli biryani. Qubooli biryani is an amazing dish which is perfectly appropriate for any occasion. Qubooli biryani is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Qubooli biryani at your home.

  • Prep Time0mins
  • Cook Time30mins
  • Serves4People
Qubooli biryani

Ingredients to make Qubooli biryani

  • 1/2 a kilo basmati rice
  • 3 medium sized onions sliced
  • 2 cups of chana dal soaked overnight
  • 1/2 cup each of mint leaves coriander leaves
  • 5-6 slit green chillies
  • 2 teaspoons of red chilli powder
  • 1 cup of curds
  • 3 bay leaves
  • 3-4 ilaichi
  • 3-4 cloves
  • 1 inch long cinnamon stick
  • 2 teaspoons of shahi jeera
  • salt to taste
  • 1/2 cup of oil
  • 2 teaspoons of ginger garlic paste
  • 2 teaspoons of garam masala
  • 1 cup diced potatoes optional

How to make Qubooli biryani

  1. In a wide mouthed vessel, heat oil and fry sliced onions till they turn golden brown. Switch off the flame.
  2. Divide this into two portions.
  3. In the meanwhile, cook dal till it is 80% done. Also, cook rice till it is 60-70% done.
  4. Drain water off the cooked dal as well as rice. We do not want much water in either of these.
  5. To this, add beaten curd, diced potatoes, green chillies, red chilli powder, garam masala, salt, one portion of fried onions and let it sit for half an hour.
  6. Switch on the flame and in the same vessel, add whole masala ingredients like shahjeera, bay leaves, cloves, ilaichi, cinnamon stick and fry for 5-10 secs.
  7. Add ginger garlic paste and sauté it till the raw smell is gone.
  8. Now, add the marinated chana dal and rice. Add it in layers.
  9. At the top most layer, add chopped coriander and mint leaves.
  10. Close the vessel tightly and let it cook on dum for 10-15 mins.
  11. Switch off the gas and garnish with the remaining portion of fried onions.
  12. Serve this with ubiquitous mirch ka salan or bagaara baigan and onion raita.
My Tip: If using a pressure cooker, then 60% and 80% cooking can be skipped. Soaked dal can be marinated as mentioned. Let it sit for 2-3 hours. And the same process needs to be followed. Number of whistles would be three.

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