Hyderabadi Qubooli Rice
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Qubooli rice is a Hyderabadi Lentil biryani also called qubooli biryani. The pronunciation is some where qubooli or qabooli rice. The taste of authentic Hyderabadi Qubooli is mildl spicy, aromatic and flavorsome. Quboli is a pure vegetarian channa dal biryani main meal prepared with basmati rice, protein rice channa dal and Indian spices. The rice and channa dal masala are layered and cooked on dum (steam) to get the authentic biryani taste. In many houses qubooli is made in Muharram and it is an easy aftat dinner meal too. Today I am sharing a detailed step by step recipe of restaurant style qubooli lentil biryani at home. Hope you will try and share your feedback with me.
Ingredients
- ____________________ For Boiling Rice _________________
- بادیان پھول Star anise 1
- دار چینی Cinnamon stick 1
- بڑی الائچی Black cardamom 1
- تیز پات Bay leaf 1
- لونگ Cloves 2
- ہری مرچیں Green chilies 2
- نمک Salt 1 tablespoon
- ثابت دھنیا Cumin seeds 1/2 teaspoon
- لیموں کا رس Lemon juice 1 tablespoon
- چاول Rice 1/2 Kg (soaked for 30 minutes)
- __________________ For Gravy/Masala __________________
- گھی Ghee 1/4 cup
- کٹے ہوئے پیاز Sliced onion 2 medium
- دار چینی Cinnamon stick 1
- ثابت کالی مرچیں Black pepper corns 4-5
- ہری الائچی Green cardamom 2
- جائفل پاؤڈر Nutmeg powder 1/4 teaspoon
- جاوتری Mace 1/4 teaspoon
- ثابت زیرہ Cumin seeds 1 teaspoon
- کٹے ہوئے ٹماٹر Tomatoes 1 medium chopped
- پسا ہوا ادرک لہسن Ginger garlic paste 2 teaspoon
- باریک کٹی ہوئی ہری مرچیں Crushed green chilies 1 tablespoon
- نمک Salt 1 teaspoon or to taste
- پسی ہوئی لال مرچیں Red chili powder 1 teaspoon or to taste
- پسا ہوا دھنیا Coriander powder 1 and 1/2 teaspoon
- ہلدی Turmeric powder 1/2 teaspoon
- پسا ہوا گرم مصالحہ Garam masala powder 1/2 teaspoon
- پھینٹا ہوا دہی Whisked yogurt 1/2 cup
- لیوں کا رس Lemon juice 1 and 1/2 tablespoon
- دال چنا Split Bengal gram and 1/2 cup (soaked and boiled completely)
- پانی Water 1/2 cup or as required
- کٹی ہوئی ہری مرچیں Slit green chilies 2
- باریک کٹا پودینہ دھنیا Chopped mint and coriander leaves a handful
- _________________ For layering Biryani __________________
- تلی ہوئی پیاز Brown onion a handful
- کٹی ہوئی ہری مرچیں Slit green chilies 2-3
- زردہ رنگ Orange food color 1/4 teaspoon or as required
- کیوڑہ Kewra water 1 teaspoon
- گھی Ghee 2 tablespoon
Directions
______________ For Boiling Rice _______________
In hot water add star anise, cinnamon stick, black cardamom, bay leaf, cloves, green chilies, salt, cumin seeds and lemon juice. Cover the pot and let the water boil.
Strain the water from soaked rice and add in the boiling water. Give a mix and let the rice boil.
When the rice are 95% cooked strain and keep aside.
In a pot add ghee and heat it on medium flame.
Add sliced onion and cook till they turn golden brown.
Add cinnamon stick, black pepper corns, green cardamom, nutmeg powder, cumin seeds and mace in it and fry for 30 seconds so that spices could release their aroma.
Add chopped tomatoes in it and mix well.
Add ginger garlic paste in it and cook again for 30 seconds.
Add crushed green chilies now, mix again.
Add salt, red chili powder, turmeric powder and garam masala powder.
Whisk the yogurt and add in the masala along with lemon juice. Combine well.
Add boiled split Bengal gram (dal channa) and give a good mix to everything.
Now add water along with slit green chilies, chopped mint and coriander leaves. Cover the pot and cook for 4-5 minutes on low flame.
After the time uncover the pot, give a mix to the biryani masala.
______________ For Layring Biryani_______________
Spread some fried on masala, add a layer of half of boiled rice, again spread some fried onions, slit green chilies.
Give the layer of remaining boiled rice, spread the orange food color dissolved in water on top along with kewra water and ghee.
Cover the pot, steam cook on very low flame for 8-10 minutes.
After the time gently combine rice and masala. Garnish with some brown onions before serving.
Hyderabadi Qubooli biryani is ready to enjoy.
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About Author
I experienced that cooking doesn't need to be threatening. I didn't figure out how to cook as a child. No treats or cakes with Grandma. Never helping mother cook meals. I needed to learn as a grown-up, due to legitimate need. I needed to figure out how to cook. So I just began cooking. It was unpleasant from the outset. I attempted to sear garlic, and everything turned green. It was one Pinterest fall flat after the other until I at least began to get its hang. For some time, I; despised cooking feared it with each fiber of my being. And one day; I, began anticipating it. I would be at my work area and begin pondering what I could make for supper. I began to get amped up for evaluating new plans, concocting something all alone, or utilizing new fixings. It got fun. Also, that is something I need to impart to you. Cooking is fun and energizing, and regardless of whether you think you will suck at it, recall, even I can cook.