Qubooli Biryani is an awesome and exotic dish prepared delicately with fragrant basmati rice and chana dal (split Bengal gram/ chickpeas lentils) cooked with selected exceptional aromatic spices and fresh herbs. This dish is basically cooked on dum style of cooking which keeps the aroma and flavours of the dish intact. It’s truly a scrumptious, rich, magnificent and heavenly Hyderabadi meal for vegetarians.
Origin of Qubooli:
Qubooli is a word in Urdu which means ‘acceptance’. The Qubooli Lentil Biryani recipe is influenced by the Nawabi or Mughlai cooking. The Mughal dynasty influenced the Indian subcontinent in myriad ways, not the least of which was culinary. Mughals / Nawabs were fond of nuts, raisins, saffron and fruits which are clearly evident in Mughlai cuisine. Mughlai food is known for its richness, grandeur, use of exotic spices, dry fruits and nuts. Most of their recipes are are rich in taste, aroma, flavour and presented in style and splendour. Hyderabadi Qubooli biryani originated from the Nawabi style of cooking biryanis mainly to cater to their vegetarian friends.
Every bite that you taste of the Qubooli biryani gives an enticing zest because of the flavours infused in channa dal. Channa dal has a very sweet, meaty and nutty flavour and taste. It’s (Qubooli biryani) a good and flavourful combination of lentil, rice and spices amalgamated together and cooked in biryani style. The layering ingredients are mainly the Chana (lentil) infused with flavours of spices, fresh herbs and yogurt. Bay leaf is an integral part of biryani and gets all the important especially in this dish.
Biryani is a medley of aromas, texture and colour combined with various authentic spices & condiments that goes into making this brilliant dish. Unlike from an excellent choice of other biryanis such as Chicken Biryani, Fried Chicken Biryani, Hyderabadi Mutton biryani, Khan biryani or Egg biryani where a good amount of meat, chicken or eggs are used, Qubooli biryani equally outshines in taste, flavour and aroma keeping the vegetarians on their toes asking for more. The bed of spicy and flavourful chana dal mix topped with a layer of aromatic grainy cooked rice infused with a wonderful crunch of fried onions lends a fantastic aroma and is truly a delight for the eyes as well as for the taste buds.
This flavoured rice lentil biryani tastes even better served with any Dalcha, Mirchi ka Salan, Baghare baingan or raita. Hyderabad is one of India’s finest cities where there is vast difference in cultural mix but blends wonderfully. Passing by some of the popular Biryani houses, makes you alluring and tempting for food. Qubooli biryani looks simple but ones you endeavour the taste then you would realise the royalty and elegance of the dish. If you are an ardent biryani eater, then you’ll surely love the Qubooli biryani.
To start off with preparing the Qubooli Biryani:
Chana daal - ½ cup
Ghee - 1 tb
Shahi jeera - ½ ts
Whole garam masala - 20 gms(each)
Bay leaf - 2 nos
Green chilli - 3 nos
Yogurt - ½ cup
Coriander powder - pinch
Chilli powder - 1 tsp
Basmati rice - 1 cup
Fried onions - ½ cup
Salt - to taste
Place a biryani on the stove and add ghee. When the ghee is hot, add shahi jeera, whole garam masala, bay leaf, green chillies, ginger garlic paste, chopped mint, chopped coriander, coriander powder, chilli powder, and yogurt. Mix all the ingredients well. Add Chana dal (pre-boiled with salt, chilli powder, turmeric) and mix well with the yogurt spiced masala. Adjust the seasoning. On top of it add boiled rice (95%done), fried onions, then again add the layer of rice then add fried onions and pour some lime juice, put the lid on and let it cook for 5 minutes in a slow flame, after 5 minutes switch off the flame. Serve this hot.
Note: While preparing the biryani on one side, partially cook the rice to on the other side. Cook the rice until till is 90 to 95% done.
Alternatively you could also get hold of the detailed recipe of Qubooli at: