Name: Qubooli (Hyderabadi Lentil Dum Biryani) recipe by Zeenath Fathima at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5
Ingredients: Chana dal 300 gm; Basmati rice about 500 gm; Yogurt 2 cups; Chilli Powder 2 tbsp; GARAM MASALA 1 TBSP; Ginger-garlic paste 1 tbsp; Onions about 3 large sized, sliced and deep fried; 2 cups oil to fry; Ghee 2 tbsp (to pour on top of the biryani once it's done); Turmeric powder- a pinch; Salt to taste; Green chillies 4-5 slit in the middle; Coriander and Mint- 1 cup, finely chopped; Whole garam masala (Bay leaf 3, Cardamom 5 to 6, Cinnamon stick 3 and Caraway seeds 1 tsp); Saffron strands 4-5, soaked in milk to garnish; Roasted cashews and almonds to garnish; Rice soaked in water for 20 mins.

ABOUT Qubooli (Hyderabadi Lentil Dum Biryani) RECIPE

A very famous Biryani made by everyone at Hyderabad especially in the month of Muharram. It makes me feel proud because it turned out perfect at my first try. It is a little complicated but not at all difficult to cook, you just have to be a little careful.

Ingredients Serving: 5

Chana dal 300 gm
Basmati rice about 500 gm
Yogurt 2 cups
Chilli Powder 2 tbsp
GARAM MASALA 1 TBSP
Ginger-garlic paste 1 tbsp
Onions about 3 large sized, sliced and deep fried
2 cups oil to fry
Ghee 2 tbsp (to pour on top of the biryani once it's done)
Turmeric powder- a pinch
Salt to taste
Green chillies 4-5 slit in the middle
Coriander and Mint- 1 cup, finely chopped
Whole garam masala (Bay leaf 3, Cardamom 5 to 6, Cinnamon stick 3 and Caraway seeds 1 tsp)
Saffron strands 4-5, soaked in milk to garnish
Roasted cashews and almonds to garnish
Rice soaked in water for 20 mins.

Instructions

Pressure cook dal with turmeric and little salt and keep it aside. (Do not soften it much.)
Boil the rice with all the whole garam masalas and drain it. Do not over cook the rice. Drain it when the grains are still stiff.
Mix the cooked dal with all the masalas including the fried onions and mix it very gently, taking care not to break the dal.
Use the same oil in which you fried the onions in the marination about 1 cup.
To assemble the biryani, spread a layer of dal at the bottom followed by the rice and repeat this process. (Note that the top layer at last should be the rice.)
Garnish on top with the saffron strands, ghee, nuts and lots of coriander.
Cover and let it cook on high flame for the first 5 mins, then reduce the flame to low. Let it cook for 15 mins on a low flame.
Serve it hot with any raita.

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