Qabooli biryani

Pot rice cooked with bengal gram.


  • 1/2 cup Kabuli chana dal, soaked for hour
  • 2 cups basmati rice, soaked for 30 minutes
  • 3 1/2 tablespoons oil
  • 2 medium sized onions, finely sliced
  • 4 crushed garlic
  • 2 green chilies, chopped
  • Ginger, half inch piece
  • 3/4 teaspoon red chili powder
  • 3/4 teaspoon garam masala powder
  • 1/4 teaspoon turmeric powder (haldi)
  • 1 cup yogurt
  • 1/2 cup coriander leaves
  • 1/2 cup mint leaves
  • 1/4 teaspoon saffron/kesar dissolved in 2 tbsp milk
  • salt as required


  1. Boil chana dal with 1.5 cup water, salt and turmeric powder till chana is cooked.
  2. Heat basmati rice along with salt and water till rice is almost cooked.
  3. Heat oil. Fry onion till light brown. Drain half onions and keep aside. In remaining onions, fry ginger garlic for 1 minute.
  4. Add yogurt and stir slowly. Add turmeric, red chilli powder, garam masala powder and salt. Cook for 2 minutes.
  5. Add chana dal. Mix well and cook for 2-3 minutes. Keep chana dal gravy aside.
  6. In large pot, make alternate layers of rice, chana dal and layer of chopped mint, coriander, green chillies and fried onions.
  7. Place rice in topmost layer with some saffron milk. Cover pot with lid and seal with wheat dough. Cook on low heat for 25-30 minutes.
  8. Serve qabooli biryani hot with raita.

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