HYDERABADI QUBOOLI RECIPE | MUHARRAM SPECIAL | KABULI BIRYANI | CHANA DAL BIRYANI RECIPE | Hyderabadi Ruchulu

HYDERABADI QUBOOLI RECIPE | MUHARRAM SPECIAL | KABULI BIRYANI | CHANA DAL BIRYANI RECIPE

Short link to share this Qubooli Recipe
https://youtu.be/rOnVdjymkDw

INGREDIENTS
1. Basmati Rice - 2 Cups
2. Bengal Gram - 1/2 Cup
3. Salt - 2 Teaspoons
4. Chilli Powder - 2 Teaspoons
5. Coriander Seeds Powder - 1 Teaspoon
6. Green Chillies - 3
7. Garam Masala - 1/2 Teaspoon
8. Ginger Garlic Paste - 1 Teaspoon
9. Shahjeera - 1/2 Teaspoon
10. Cloves - 6
11. Cardamom - 4
12. Cinnamon Sticks - 3-4 Small Pieces
13. Bay Leaves - 3
14. Turmeric Powder - 1/2 Teaspoon
15. Tomatoes - 3
16. Coriander Leaves - 1/2 Cup
17. Mint Leaves - 1/2 Cup
18. Curd - 1/2 Cup
19. Onions - 2

Wash and soak split chickpeas for at least 1/2 hour
Soak basmati rice for 1/2 hour
Ordinary rice also could be used to make this biryani
We need to boil the soaked split chickpeas first

To a pan, add the soaked split chickpeas with water
Donít cook the chickpeas till they become completely soft
Add a pinch of salt and boil till the split chickpeas

Heat pan
Deep fry onions till they turn dark brown
Fry on high flame
Move them into a plate

Donít cook the chickpeas till they become completely soft
Cut off the stove and put them aside

Heat 1 tablespoon oil or clarified butter (ghee) and heat it
Add chopped green chillies and fry
Add ginger garlic paste and fry
Add 1/2 teaspoon turmeric powder,
diced tomatoes and fry
Fry till the tomatoes become soft
Add curd and mix till the mixture becomes smooth on low flame
Add 2 teaspoons chilli powder, 1 1/2 teaspoon coriander seeds powder, 1 1/2 teaspoons salt tor salt to taste, 1/2 teaspoon garam masala and mix
Fry for a minute

Add some coriander leaves, mint leaves, some of the brown onions and fry

Add boiled split chickpeas and cook for a couple of minutes
Cut off the stove

Fill more than half of the pan with water
Add 1/2 teaspoon salt, 1 teaspoon oil and whole garam masala
Close lid
Let the water boil
Add soaked basmati rice and mix
Let the rice cook till up to 90%
Drain off the water
Take a pan with thick base
Spread oil or clarified butter (ghee) on the base of the pan
Add 1/2 of cooked rice to the pan
Spread the prepared gravy on top
Spread 1/2 of coriander leaves, mint leaves and brown onions
Add the rest of the rice
Spread the rest 1/2 of coriander leaves, mint leaves and brown onions

Add 2 tablespoons clarified butter (ghee)
Close the lid tightly so that the water vapour does not escape
The lid can be sealed with wheat dough or silver foil
Place it on the stove
Heat the pan for 5 minutes on high flame till there is water vapour forming
Cook for 10 minutes on low flame
Keep moving the pan so that the flame reaches all the sides of the pan

Cut off the stove and open the lid after 5 minutes
Serve hot with gravy or raita


After watching this video you can directly do it in your home with easily available ingredients..

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