Theme: A-Z Dishes from Andhra Pradesh
Dish: Q for Qabooli Biryani (Hyderabadi Chana dal Biryani)
Letter Q stands for Qubani (apricots). Qubani ka Meetha is a very famous Hyderabadi dessert that is made with dried apricots that are soaked and then cooked with sugar and drizzled with cream. I wanted to make it, but couldn't find good quality apricots. So I made Qabooli instead.
Qabooli is biryani made with spicy chana dal (split pea lentil) and layered with basmati rice. I used black chana/ chickpeas instead and it turned out quite tasty. This is a filling and delicious dish that is great to make when you have company.
Ingredients:For Rice Layer:
Basmati Rice - 1½cups
Cloves - 3
Green Cardamom - 3
Cinnamon stick - 1" piece
Bay leaf - 1
Salt - to taste
For the Chana layer:
Kala Chana/ Kabuli Chana, cooked - 1cup
Onion - 1 medium, chopped
Ginger-garlic paste - 1tsp
Green chilies - 2, slit
Red chili powder - 1tsp
Ground Coriander - 1tsp
Ground cumin - 1tsp
Yogurt - ½cup, whisked well
Tomato - 1 medium, chopped
Mint leaves - 3tbsp, chopped
Cilantro leaves - 3tbsp, chopped
Salt - to taste
Other Ingredients:
Onion - 1 large, thinly sliced
Method:
- For Rice Layer: Soak rice in cold water for at least 30 minutes. Add all the other ingredients listed along with 2 cups of water in a microwave safe bowl for 8 minutes. Rice should be 75-80% cooked and all the water should be absorbed.
- For the Chana Masala Layer: Heat 2tbsp oil in a pan, add the onions and green chilies; cook until onions are lightly browned. Add ginger-garlic paste and cook for 1 minute.
- Next add tomato and cook until mushy. Add ground coriander, cumin, red chili powder and salt. Cook for 1-2 minutes.
- Add the whisked yogurt and chopped herbs. Cook for 2 more minutes. Remove from heat and set aside until ready to use.
- Make caramelized onions: Heat 1tbsp oil in a pan and the sliced onions. Cook on medium flame stirring frequently until the onions turn golden and start to caramelize, about 20-25 minutes.
- Assemble the Biryani: In a heavy bottomed wide pan, add 1/3rd of the rice, followed by ½ of the chana masala and ½ of the caramelized onions. Top this with 1/3rd of the rice and remaining chana masala. Finally add the remaining 1/3rd of the rice and the caramelized onions. Sprinkle some chopped mint and cilantro. Cover tightly with the lid and cook on low flame for 12-15 minutes or until the rice is completely cooked and all the flavors mingle with each other.
Logo courtesy : Preeti
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32.
Previously on A-Z Vegetarian Dishes of Andhra Pradesh:
A for Aava Pettina Aratikaya Kura
B for Bagara Baingan
C for Chimmiri
D for Dosakaya Pachadi
E for Erra Gummadikaya Pulusu
F for Firni
G for Gongura Pulihora
H for Haleem/ Vegetarian Haleem
I for Iguru/ Vankaya-Senagapappu Iguru
J for Jonna Pindi Kudumulu K for Kakarakaya Podi Kura
L for Lauju/ Laskora (Kobbari Lauju)
M for Menthi kura Pappu
N for Nuvvulu-Mamidikaya Pachadi
O for Onion Pachadi
P for Pindi Miriyam
