Name: Qubooli biryani recipe by Tanuja G at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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

ABOUT Qubooli biryani RECIPE

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.

Ingredients Serving: 4

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

Instructions

In a wide mouthed vessel, heat oil and fry sliced onions till they turn golden brown. Switch off the flame.
Divide this into two portions.
In the meanwhile, cook dal till it is 80% done. Also, cook rice till it is 60-70% done.
Drain water off the cooked dal as well as rice. We do not want much water in either of these.
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.
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.
Add ginger garlic paste and sauté it till the raw smell is gone.
Now, add the marinated chana dal and rice. Add it in layers.
At the top most layer, add chopped coriander and mint leaves.
Close the vessel tightly and let it cook on dum for 10-15 mins.
Switch off the gas and garnish with the remaining portion of fried onions.
Serve this with ubiquitous mirch ka salan or bagaara baigan and onion raita.

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