qubuli biryani ingredients for cooking the lentil/dal: •½ cup chana dal/dried skinned and split bengal gram •¼ tsp turmeric powder (haldi) •½ tsp salt or as required •1 and ½ cups water ingredients for cooking the rice: •2 cups basmati rice •4 cups water •½ tsp salt or as required ingredients for making the dal gravy: •2 medium sized onions, finely sliced •paste made of or crushed 4-5 garlic & ½ inch ginger •¼ tsp turmeric powder (haldi) •¾ tsp red chili powder (lal mirch powder) •¾ tsp garam masala powder •1 cup cashew yogurt or diary yogurt •3-4 tbsp oil •salt as required ingredients for layering the biryani: •½ cup coriander leaves (dhania patta) •½ cup mint leaves (pudina patta) •¼ tsp saffron/kesar dissolved in 2 tbsp warm water or milk •1 or 2 green chilies, chopped (hari mirch) Instructions 1.firstly soak the chana dal in enough water for 1 hour. drain. 2.in a pan, heat the 1&1/2 cups water. add salt. 3.when the water comes to a boil, add the chana dal and turmeric powder. 4.stir & cook in an open pan on low or medium flame till the chana dal gets cooked but not mushy. it should be just cooked but not soft. 5.i check the doneness by pressing the chana dal between the thumb & the index finger and if it smashes easily, the dal is cooked. 6.you can also taste the dal and check if its cooked. strain and keep the cooked dal aside. 7.soak the basmati rice in 4 cups water for 30 minutes. 8.in a pan add the basmati rice with salt plus water and cook covered till the rice is about ¾ cooked. it should be just cooked and not mushy. 9.heat oil and add the sliced onions. brown the onions. 10.when you see the onions are getting golden browned, quickly remove ½ of the browned onions with a slotted spoon and keep aside. this half of the onions will be used for layering the biryani. 11.add ginger-garlic paste and saute for 1 minute. 12.add the yogurt slowly and stir. 13.add the turmeric, red chili, garam masala powder and salt. 14.stir and cook for 2-3 minutes 15.add the cooked chana dal and again stir and cook for 2-3 minutes. 16.keep the chana dal gravy aside. 17.in a large pan or an oven proof pyrex bowl, first make a layer of the chana dal gravy. 18.add some of the chopped mint, coriander, green chilies and fried onions. 19.make another layer of half of the cooked rice. 20.top the rice layer with some mint, coriander, green chilies, fried onions & saffron along water or milk 21.prepare a third layer of the dal gravy again. 22.top the dal gravy again with the mint, coriander, green chilies and fried onions. 23.the last and fourth layer is of the rice again. 24.top the rice layer with the remaining mint, coriander, green chilies, fried onions & saffron along water or milk. 25.if using a pan, cover with a tight lid. the steam should not escape from the sides. 26.you can even seal the edges of the lid with wheat flour dough. 27.keep on low flame and cook the biryani on dum for 25-30 minutes. 28.in order to avoid the bottom of the biryani from burning, you can also keep the pan on a hot tava or frying pan on a lower flame and cook the biryani. 29.if using a pyrex bowl, then cover it with an aluminium foil. 30.place it in a preheated oven at 180 degrees C for 20-25 minutes. 31.serve qabooli biryani hot or warm with a side salad or raita
Posted on: Thu, 17 Jul 2014 12:25:37 +0000
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