Kabuli Biryani Recipe-Hyderabadi Chana Dal(Qabooli) biryani-Sunday Lunch Recipes Series – 18

• Basmati rice – 1 cup( India Gate)
• Water – 6 cups
• Salt – as needed
• Whole garam masala – 1 each (cinnamon,cloves,cardamom,bayleaf)

For masala

• Chana dal – 1/4 cup
• Cooking oil – 2 tbsp
• Ghee – 1 tbsp
• Whole garam masala( Cinnamon,cloves,cardamom,kalpasi and bayleaf) – 1 each
• g&g paste – 1 tsp
• Big onion – 1 no ( sliced)
• Green chilli – 1 no (slit)
• Mint leaves – a handful
• Red chilli powder – 1 tsp
• Dhania powder – 1.5 tsp
• Curd – 1/2 cup
• Lemon juice – few drops

Big onion – 1 no to caramelize

• Fresh thick curd – 1 cup
• Finely chopped green chilli – 1-2 nos
• Mint+coriander leaves – 2-3 tbsp
• Big onion – 1 no ( finely chopped)
• cumin powder- 1/8 tsp
• Salt – as needed

• Wash and soak the basmati rice and chana dal for 30 minutes. Slice the big onion and deep fry till it turns golden brown.Set aside.

• Boil 6 cups of water and some salt.Add the whole garam masala.Drain the excess water from the soaked rice.When the water comes to roll boil,add the rice and boil for 5-7 minutes in medium flame.Remove the rice when it is cooked till 90%.Let it cool.Do not drain the boiled water.

• In the same water,add the soaked chana dal and cook till its firm and soft.Drain the excess water and keep the cooked chana aside.
• Heat oil+ghee in a kadai and saute the whole garam masala.Now add the sliced onions,g&g paste and green chilli.Saute till onion turns transparent.Add mint leaves and mix well.

• Add the spice powders and salt one by one and mix well.Lastly add the curd and mix well.Add the cooked chana dal and give a nice boil till the gravy thickens a bit. Make sure there is little water and the gravy is not too dry.

• Once the gravy is done,layer the cooked rice and sprinkle some chopped mint leaves.

• Garnish with caramalized onions and add some lemon juice.Cover the kadai tightly with a lid and keep the flame low.Put in DUM for 15 minutes.Nice aroma will waft through.It shows your biryani is done.Remove and fluff it with a fork.Serve with curd chutney or mirchi ka salan.These two are meant to be the best side dish for this biryani.

HOW TO MAKE CURD CHUTNEY

• Finely chop the green chilli,mint leaves,coriander leaves and onions.Take them in a bowl.Mix thick curd and salt.Beat well and serve.

  Enjoy !

• I saw some kabuli biryani using black chana. If you are using that,soak the chana overnight and then cook them in pressure cooker till done.
• Increase the quantity of green chilli for more spicy biryani.