qabooli biryani or qubooli biryani recipe | chana dal biryani recipe

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qabooli biryani recipe
qabooli biryani recipe - an aromatic and flavorsome one pot dish of a biryani made with bengal gram (chana dal)
5 from 3 votes
total time:
120minutes

qabooli biryani or qubooli biryani is from hyderabadi cuisine. the nawabi food is truly a delight for the eyes as well as for the taste buds.

hyderabadi qabooli biryani

i was lucky to spent some time of my life in hyderabad and savor the hyderabadi delicacies. even though the cuisine has non-vegetarian recipes. there are some equally good vegetarian hyderabadi recipes too. amongst the vegetarian biryanis, there is also a lentil biryani called as qabooli biryani. in urdu qabooli means acceptance.

qabooli biryani looks simple and unassuming, but one bite and you are transported to the land of nawabs and royalty. qabooli  biryani is made with only one dal/lentil and that is the nutty flavored chana dal or split bengal gram.

chana dal biryani or qabooli biryani

qabooli biryani is exquisite, aromatic and has rich flavors & taste. the basmati rice, chana dal, yogurt and spices… when they all are cooked together in dum, the whole quality of this chana dal biryani changes to a royal feast.

i have added cashew yogurt in place of  dairy yogurt. cashew yogurt works wonderfully in gravies, biryanis and this i say from experience. no one will know the difference. i have made this veg biryani and this kashmiri dum aloo many times with cashew yogurt.

i served the qabooli biryani to my sis and she could not make out the difference. so vegans can make this biryani with cashew curd. vegetarians can use dairy yogurt instead.

qabooli biryani can be served as a main course and served with a side salad, raita and some papad and pickle by the side. i would suggest you to try this recipe atleast once. if you love biryanis, you will for sure love qabooli biryani.

qabooli biryani

if you are looking for more rice recipes then do check tawa pulaobisi bele bhaathyderabadi veg biryani and restaurant style veg dum biryani.

qabooli biryani or chana dal biryani recipe below:

qabooli biryani recipe
5 from 3 votes
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qabooli biryani recipe

qabooli biryani recipe - an aromatic and flavorsome one pot dish of a biryani made with bengal gram (chana dal)
course main course
cuisine south indian
prep time 1 hour 30 minutes
cook time 30 minutes
total time 2 hours
servings 4
author dassana amit

ingredients (1 cup = 250 ml)

ingredients for cooking chana dal:

  • ½ cup chana dal (husked and split bengal gram)
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon salt
  • 1.5 cups water

ingredients for cooking the rice:

  • 2 cups basmati rice
  • 4 cups water
  • ½ teaspoon salt or add as required

ingredients for making the dal gravy:

  • 2 medium sized onions, finely sliced
  • paste made from 4 to 5 garlic & ½ inch ginger in a mortar-pestle
  • ¼ teaspoon turmeric powder (haldi)
  • ¾ teaspoon red chili powder (lal mirch powder)
  • ¾ teaspoon garam masala powder
  • 1 cup cashew yogurt or dairy yogurt
  • 3 to 4 tablespoons oil, you can also use ghee instead of oil
  • salt as required

ingredients for layering the biryani:

  • cup coriander leaves (dhania patta)
  • cup mint leaves (pudina patta)
  • ¼ teaspoon saffron (kesar) dissolved in 2 tablespoons warm water or milk
  • 1 to 2 green chilies (hari mirch), chopped

how to make qabooli biryani recipe

  1. firstly soak the chana dal in enough water for 1 hour. drain.
  2. in a pan, heat the 1&1/2 cups water. add salt.
  3. when the water comes to a boil, add the chana dal and turmeric powder.
  4. stir & cook in an open pan on low or medium flame till the chana dal gets cooked but not mushy. it should be just cooked but not soft.
  5. i check the doneness by pressing the chana dal between the thumb & the index finger and if it smashes easily, the dal is cooked.
  6. you can also taste the dal and check if its cooked. strain and keep the cooked dal aside.
  7. soak the basmati rice in 4 cups water for 30 minutes.
  8. in a pan add the basmati rice with salt plus water and cook covered till the rice is about 3/4 cooked. it should be just cooked and not mushy.
  9. heat oil and add the sliced onions. brown the onions.
  10. when you see the onions are getting golden browned, quickly remove 1/2 of the browned onions with a slotted spoon and keep aside. this half of the onions will be used for layering the biryani.
  11. add ginger-garlic paste and saute for 1 minute.
  12. add the yogurt slowly and stir.
  13. add the turmeric, red chili, garam masala powder and salt.
  14. stir and cook for 2-3 minutes
  15. add the cooked chana dal and again stir and cook for 2-3 minutes.
  16. keep the chana dal gravy aside.
  17. in a large pan or an oven proof pyrex bowl, first make a layer of the chana dal gravy.
  18. add some of the chopped mint, coriander, green chilies and fried onions.
  19. make another layer of half of the cooked rice.
  20. top the rice layer with some mint, coriander, green chilies, fried onions & saffron along water or milk
  21. prepare a third layer of the dal gravy again.
  22. top the dal gravy again with the mint, coriander, green chilies and fried onions.
  23. the last and fourth layer is of the rice again.
  24. top the rice layer with the remaining mint, coriander, green chilies, fried onions & saffron along water or milk.
  25. if using a pan, cover with a tight lid. the steam should not escape from the sides.
  26. you can even seal the edges of the lid with wheat flour dough.
  27. keep on low flame and cook the biryani on dum for 25-30 minutes.
  28. in order to avoid the bottom of the biryani from burning, you can also keep the pan on a hot tava or frying pan on a lower flame and cook the biryani.
  29. if using a pyrex bowl, then cover it with an aluminium foil.
  30. place it in a preheated oven at 180 degrees C for 20-25 minutes.
  31. serve qabooli biryani hot or warm with a side salad or raita.

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.


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24 comments/reviews

  1. Thanks for so easy n nice recipe.It added new taste in daily menu

    • thank you armeen for your positive views 🙂

  2. It was delicious and easy to cook it wasnt time consumin…thnx again for easy healthy biryani

    • pleased to know this Riya 🙂

  3. I tried this recipe and it turned out fabulous. I can’t believe how flavorful this biryani was. My family devoured it. This will be made in my household on a regular basis. Loved it. Thank you.

    • welcome aman. glad to know that you all liked the biryani recipe.

  4. Hi Dasanna,

    I am so so happy to have found your site and recipes. I made this for our family last evening, doubled the chana dal since it looked to little in pot after cooking and all but one dish was left. There are three adults, a 3 yr old and 9 month old eating, so you know it was enjoyed.

    Thank you for posting

    • welcome abigail. good to know that even after doubling the recipe, it worked and you all enjoyed it.

  5. Hi !

    I have never heard about this before and would like to try it out.

    Quick question if I am cooking the rice in cooker and needs to be done 3/4 how do I do.

    Thanks
    Pallavi

    • soak the rice for 30 mins. then for 2 cups rice use 4 cups water and then just pressure cook on high flame for about 2 whistles.

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