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A fragrant Hyderabadi rice dish where basmati rice is layered with a savory, spiced mixture of chana dal (split chickpeas). A unique vegetarian biryani that's both hearty and delicious.
For 4 servings
Soak Lentils and Rice
Cook the Chana Dal
Parboil the Rice
A fragrant Hyderabadi rice dish where basmati rice is layered with a savory, spiced mixture of chana dal (split chickpeas). A unique vegetarian biryani that's both hearty and delicious.
This hyderabadi recipe takes 90 minutes to prepare and yields 4 servings. At 714.35 calories per serving with 18.09g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Prepare the Birista (Fried Onions)
Create the Qabooli Masala
Layer the Biryani
Dum Cooking
Rest and Serve
Replace ghee with a neutral vegetable oil or coconut oil. Substitute the dairy curd with a thick, unsweetened plant-based yogurt like cashew or almond yogurt.
Increase the number of green chilies to 4-5 and add an extra 1/2 teaspoon of red chili powder. You can also add a pinch of black pepper to the masala.
Add 1/2 cup of diced carrots, green beans, or green peas to the masala along with the tomatoes to make it more wholesome.
For an even richer dish, add 150g of cubed paneer to the masala. Lightly fry the paneer cubes in ghee before adding them.
Chana dal is an excellent source of vegetarian protein, which is crucial for muscle building, tissue repair, and overall body function.
The combination of chana dal and whole grains provides a significant amount of dietary fiber, which aids digestion, promotes satiety, and helps maintain a healthy gut.
The complex carbohydrates from basmati rice are digested slowly, providing a steady release of energy and keeping you full for longer.
Spices like turmeric, ginger, and coriander used in the masala have anti-inflammatory and digestive properties that can soothe the stomach and improve gut health.
Qabooli Biryani is a traditional and unique vegetarian biryani from Hyderabadi cuisine. Unlike other biryanis that use vegetables or meat, its star ingredient is chana dal (split chickpeas), which is cooked in a flavorful masala and layered with fragrant basmati rice.
Yes, you can. To cook the chana dal without a pressure cooker, soak it for an extra hour (3-4 hours total). Then, cook it in a pot with sufficient water for about 45-60 minutes, or until it's tender but not mushy.
Mushy biryani is usually caused by overcooking the rice or dal initially. Ensure you only cook the rice to 70% doneness and the dal until it's just tender. Also, make sure to drain both components well to remove excess water before layering.
Qabooli Biryani is a relatively healthy and balanced meal. Chana dal provides excellent plant-based protein and fiber, while rice offers carbohydrates for energy. The use of spices also adds various health benefits. To make it healthier, you can reduce the amount of ghee and oil used.
One serving of this Qabooli Biryani (approximately 375g) contains around 700-750 calories. The calorie count can vary based on the amount of ghee and oil used in the preparation.
Store leftover biryani in an airtight container in the refrigerator for up to 2-3 days. To reheat, sprinkle a little water over the rice and microwave for 2-3 minutes or gently heat it in a pan on the stovetop until warmed through. This prevents the rice from drying out.
This recipe goes great with these complete meals
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