Name: Qubooli recipe by Lubna Karim at BetterButter
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 2 cups Basmati rice washed and soaked for 15 minutes; 3/4 cup Chana dal washed and soaked for 2-3 hours; 1 Onion peeled and sliced; 1 and 1/2 tbsp Ginger-Garlic paste; 1/2 tbsp Garam Masala; 2 tbsp Curd beaten (to avoid lumps); 1 tbsp red chilli powder; 1/4 tbsp Turmeric powder; 1 Green chilli deseeded; 2 Cardamoms; 2 cloves; 1 no of 2 " inch Cinnamon stick; 1 bay leaf; 2 tbsp lemon juice; 4-5 springs fresh Coriander leaves; 10-12 fresh Mint leaves; Salt to taste; Ghee/Oil

ABOUT Qubooli RECIPE

I truly enjoy the simplicity of this recipe. It takes less time to cook, it is delicious, it calls for lentils and it is aromatic and overall it is can be made with out vegetables and meat. Isn’t it yummy? Because of these reasons this aromatic lentil delicacy is also popularly known as poor man’s biryani. The mild taste of chandal when cooked, blends with some aromatic herbs and spices to give an redolent flavour when mixed with rice. My mouth is watering, so I am leaving the post here to grab my plate and indulge in the rich and pleasant-tasting Qubooli.

Ingredients Serving: 4

2 cups Basmati rice washed and soaked for 15 minutes
3/4 cup Chana dal washed and soaked for 2-3 hours
1 Onion peeled and sliced
1 and 1/2 tbsp Ginger-Garlic paste
1/2 tbsp Garam Masala
2 tbsp Curd beaten (to avoid lumps)
1 tbsp red chilli powder
1/4 tbsp Turmeric powder
1 Green chilli deseeded
2 Cardamoms
2 cloves
1 no of 2 " inch Cinnamon stick
1 bay leaf
2 tbsp lemon juice
4-5 springs fresh Coriander leaves
10-12 fresh Mint leaves
Salt to taste
Ghee/Oil

Instructions

Pressure cook the chana dal till it is soft with water and a drop of oil. Once the dal gets cooked and cooled, drain the excess water using a sieve and set aside.
Take a heavy bottom cooking vessel, add in ghee/oil, once it is heated up add the cloves, cinnamon stick, cardamoms and bay leaf.
When the spices start to spread aroma, add onion and green chilli. Fry the onions till its golden in color, then lower the flame and add the dal, salt, ginger-garlic paste, turmeric powder and red chilli powder. Mix this gently.
After 2-3 minutes, add in curd and gently stir with a spoon. Continue cooking till the smell of curd disappears (for nearly 3-4 minutes).
When all the ingredients start to come together, turn off the flame and add fresh coriander and mint leaves. Set aside.
Take another heavy bottom cooking vessel, bring 5-6 cups of water to boil by adding a little salt. When the water starts to boil add the soaked basmati rice and give it a quick and gentle stir.
Once the rice is soft, using a sieve, drain off the excess water. In the same bowl add half of the rice and top it up with prepared chana dal curry, coriander leaves, mint leaves, lemon juice and garam masala. Cover this with another layer.
Now cover and seal the lid with a foil. Place some heavy weight on top of the lid.
Cook for another 6-9 minutes or till the rice is completely done.
Serve hot with dahi ki chutney and kaddu ka dalcha.

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