Yesterday was the 169th Thyagaraja Aradhana and my music school celebrates it traditionally with the rendering of Pancharatnas. They have been doing this for over 80 years without a break. For the past five years or so, I have had the privilege of organizing this festival with a couple of fellow students or their parents. It is quite a bit of work, but greatly satisfying. So this past month, blogging has taken a back seat.
This week, I was looking for a one-dish meal and came upon this recipe for Hyderabadi Qubooli or Qabooli. This is an easy-to-make and delicious Biryani which is made with Chana Dal and very few spices.
All that Qubooli needs as accompaniment is papad, dahi or then Mirchi ka Salan. What I loved about this Biryani was its mild taste and use of minimal spices. However, this in no way detracted from the wonderful taste of the Qubooli.
This Hyderabadi Qubooli or Qabooli is going to become a regular in my home.
Do not let the length of the recipe deter you from trying this wonderful dish. The Hyderabadi Qubooli is really easy to make; I have just given very detailed steps for layering.
- Chana Dal - ½ Cup
- Basmati Rice - 1.5 Cups
- Onions - 3 Large
- Curd - ½ Cup
- Milk - ½ Cup
- Ghee - 3 tbsp
- Red Chilli Powder - 1 tsp
- Turmeric - ⅓ tsp
- Lemon Juice - 2 tbsp
- Ginger-Garlic Paste - 1 tsp
- Green Chillies - 2
- Mint Leaves - A Handful
- Fresh Coriander - A Handful
- Saffron Strands - A Large Pinch
- Salt to Taste
- Cloves - 6
- Cinnamon - 2" piece
- Green Cardamom - 4
- Shah Jeera - 1.5 tsp
- Peel and cut the onions into fine slices.
- In a wide-bottomed kadhai or pan, heat 1.5 tbsp ghee.
- Add the onion slices and about ¼ tsp salt.
- On medium flame, fray the onions till golden brown.
- Remove and set aside.
- Soak the Chana Dal in 1 cup water for 30 Minutes.
- Drain all the water and set aside.
- Ensure that milk is lukewarm.
- Add the saffron to it and set aside for at least 15 minutes.
- Mix well and set aside.
- Chop the mint and coriander leaves into fine pieces.
- Beat the dahi till it is smooth.
- Soak the rice for 15 minutes.
- Drain the water.
- Cook the rice in 2.5 cups water along with ½ tsp salt, 2 cloves and 1" piece of cinnamon till just ¾ done.
- Drain any excess water, if any.
- Spread on a plate to cool and dry a bit.
- In a pan, heat the remaining ghee. I used the same pan that I used for browning the onions.
- Add the 4 cloves, 1" piece of cinnamon, and green cardamom.
- Stir-fry for a few seconds till the spices release the aroma.
- Add the ginger-garlic paste and slit green chillies.
- Stir-fry for a few seconds.
- Add the soaked chana dal, red chilli powder, turmeric, and ⅓ tsp salt.
- Mix well.
- Add ⅔ cup water and cook the chana dal till it is just cooked. It should not be squishy. Cook till the dal just breaks when pressed with a spoon.
- Turn off the heat.
- Add the dahi and mix well.
- Set aside.
- Divide the rice into 3 equal portions.
- Divide the cooked chana dal masala into 2 equal portions.
- Layer the bottom of a heavy-bottomed vessel, spread one portion of the rice.
- Spread a layer of the chana dal masala.
- Sprinkle half the browned onions.
- Sprinkle half the mint and coriander.
- Sprinkle half the saffron milk.
- Sprinkle half the lemon juice.
- Spread another layer of rice.
- Spread a layer of the chana dal masala.
- Sprinkle half the browned onions.
- Sprinkle half the mint and coriander.
- Sprinkle half the saffron milk.
- Sprinkle half the lemon juice.
- Spread another layer of rice.
- Cover the vessel with the biryani layers with a well-fitting lid.
- If required, place a heavy object on the lid to hold it down.
- Heat a tava or a griddle.
- Place the covered vessel on the heated tava.
- Using a medium flame, continue to heat the tava for about 10 minutes.
- Turn off the heat and let the vessel sit on the hot tava for 10 minutes.
- Just before serving, mix the Qubooli with a gentle hand.
- Serve warm with Dahi, Papad, or Mirchi ka Salan
I have been told that we can place the vessel in which the dum is done directly on a low flame, but I was not too sure and so used the Tava method.
This post first appeared on ãhãram | Easy Vegetarian And Vegan Recipes, please read the originial post: here
