Qubooli || Hyderabadi qubooli recipe Chana dal biryani muharam recipe heenakhanrecipes 

Qubooli || Hyderabadi qubooli recipe Chana dal biryani muharam recipe heenakhanrecipes
qubooli
ingredients
chana dal 250 grm
basmati rice 1 kg
oil
onion medium 2
ginger garlic paste 2tsp
redchilli powder 1 1/2 tsp
salt 1 1/2tsp
turmeric 1/2tsp
tomato 5
curd 500ml
green cardamom 8
cinnamon stick 2
cloves 5
shazera 1tsp
garam masala powder 1tsp
lemon 🍋 1
green chillies 7
corinder leaves some
mint leaves some
basmati rice
ingredients
salt 1tsp
sabit garammasala
corinder leaves some
mint leaves some
green chillies 3
food orange colour
fry onion
Method:
Wash and soak the rice for 30 minutes.
Wash and soak the chana dal for 3-4 hours.
Cook chana dal with a little salt, turmeric powder till soft but not mushy.
Once dal gets cooked and cooled, drain the excess water and set aside.
Finely slice the onions. Reserve 1/3rd of the onions.
In a pan, add ½” oil and fry the onions till golden brown and crisp. Remove and set asifde. IN a pan, heat 3 tbsp of the oil used for frying the onions.
Add the reserved onions and sauté until they turn translucent. Now add ginger-garlic paste along with green chillies and fry till raw smell of ginger-garlic paste disappears.
Now to this add red chili powder, turmeric powder, garam masala and salt. Fry for a minute, lower the flame and add whisked curd.
Keep stirring until oil starts to separate. Now add cooked chana dal and gently mix the ingredients.
Add half of birista, chopped coriander leaves and mint leaves and turn off the flame. Cover with lid and set aside.
Add 6 cups of water to a heavy bottom cooking vessel and bring it to boil Add 1 bay leaf, cardamoms, cinnamon, star anise and 2 tsp salt.
When water starts to boil add soaked basmati rice and give it a quick and gently stir.
Cook on medium flame. When the rice is ¾ cooked, remove from heat and drain the excess water. Reserve ½ cup water for dum.
In a deep pan, add 2 tbsp ghee. Now add half of the cooked rice and top it up with cooked chana dal masala,. Cover this with another layer of remaining rice.
Top with ¼ cup rice water, saffron milk (food colour) and 4-5 tbsp. of ghee. add chopped coriander and mint leaves too.
Cover with a lid and cook on low flame for another 30 minutes. Turn off the flame and let it sit on for 10-15 minutes before serving.
Carefully remove the lid and gently mix the rice starting from the side of the vessel. Remove Serve warm with raita.
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