Qubooli is originally a Nawabi/Mughlai delicacy popular in Hyderbadi cuisine.
I saw this prepared by Chef Kunal kapur on a Episode of My yellow table. Was very interesting to watch how he prepared and how quick yet delicious recipe this was.
So noted down the recipe , made little variations and prepared it.
The results were absolutely yumm.
INGREDIENTS
Basmati rice - 2 cups
Masala for rice
Green cardamom - 2
Clove - 2
Cinnamon - 1inch
Oil - 1 tsp
Salt
Chana dal - 1 cup
Masala for dal
Green elaichi- 2
Badi elaichi - 1
Peppercorns -4/5
Shahi jeera - 1 tsp
Cinnamon - 1 inch
Cloves - 3/4
Green chilli - 1
Ginger garlic paste - 1 tbsp
Tumeric powder - 1 tsp
Red chilli powder - 2 tsp
Curd - 2 cups
Fried onions - 2 medium onions fried.
Garam masala powder - 2 tsp
Salt
For layering the biryani:
¼ tsp saffron/kesar dissolved in 2 tbsp warm milk
Fried onions - 1/2 cup or 1 onion
Potatoes - 3 in thick roundels
Method of preparing the biryani
1) Soak the chana dal for 2 hours. Then drain add all the ingredients under masala for dal and keep ready.
2) Soak the rice for half an hour. In boiling water , put masalas and put to cook. Only cook till half done and drain and keep ready.
3) In a deep bottom pan first make a layer of potatoes. Spread rice. Then spread chana dal mix , little fried onions.
Again spread rice... Etc. Can make with top rice layer. On top add saffron milk , ghee in centre and oil on sides.
4) Cook this on dum for an hour and half. I first kept on gas for 15 minutes then transferred pan on tava and kept for remaining time.
It takes so much time as chana dal has tp cook well.
5) Remove and garnish with coriander and mint leaves and serve hot with onion raita
Comments