Hyderabad Chana Dal Dum Biriyani

Qabooli Biriyani / Hyderabadi Chana Dal Biriyani Recipe / Chana Dal Dum Biriyani Recipe
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Qabooli Biriyani / Hyderabad Chana Dal Biriyani Recipe / Chana Dal Dum Biriyani Recipe / Hyderabadi Qubooli / Chana Dal ki Biriyani / Dal Biriyani Recipe / Chana Dal Pulao/ Lentil Biriyani.

Most of us have experience of cooking and eating many kinds of Biriyanies like Chicken, Fish, Egg, Mutton, Vegetable Biriyanies? The list is endless!! But, have you ever tried this Biriyani from the Lentil family? A totally different aromatic Biriyani, a total change from those usual veg and non veg Biriyani..



The origin of Dal Biriyani is from the land of Nawabs, Hyderabad. When I first heard about this Biriyani, I was really amazed and wanted to try it immediately to get to know the result and I was not sure about the final outcome of this trial when I started. Believe me, it was awesome. Chana Dal, the lentil we use in this Biriyani hold its shape while cooking which gives an awesome look at the end. Towards the end of cooking this aromatic Dal Biriyani, you can practically smell it.. So I have added this recipe to my favourites list to make it quite often.

Main ingredients used here are Basmati Rice, Chana Dal, Yogurt and spices. I have cooked this biriyani in its Dum version and it turned out to be absolutely delicious..

A Close up view

Here goes the recipe of Chana Dal Dum Biriyani / Hyderabadi Chana Dal Biriyani / Lentil Biriyani.

Soaking Time – Min 1 hour
Preparation Time: 30 Minutes
Cooking Time: 35 Minutes
Servings: 4

Ingredients for Qabooli Biriyani:

For cooking Dal:

Chana Dal / Split Black Gram – ¾ cup
Water – 1 ½ cup
Turmeric Powder- ¼ tsp.
Oil – 1 tsp.
Salt – to taste

For cooking Rice:

Basmathi Rice: 2 cups
Water: 3 ½ cups
Salt – to taste
Oil – 1 tbsp.
Bay leaf – 1
Cardamom – 2 nos
Cloves – 3 nos
Cinnamon – 1″ piece

For Chana Dal gravy:

Big Onion (Savala, finley sliced) – 2 medium
Green Chilly (chopped) – 6nos
Homemade Ginger Garlic Paste – 2 tsp.
Tomato (chopped) – 1 medium
Turmeric Powder – 1 tsp.
Chilly Powder – ½ tsp.
Cumin Powder – ½ tsp.
Homemade Garam Masala Powder  – 1 tsp.
Yogurt (whisked) – ½ cup
Vegetable Oil – 2 tbsp.
Salt – to taste

For Layering Chana Dal Biriyani:

Ghee – 2 tbsp
Onion – 1 medium sized
Cahew nuts – ¼ cup
Raisins – ¼ cup
Saffron – few strands
Hot milk – 3 tbsp.
Coriander leaves – ½ cup
Mint leaves – ½ cup

How to Make Hyderabadi Chana Dal Dum Biriyani:

Wash and soak Chana dal in water for minimum 1 hour. Cook Chana dal with salt, turmeric powder and oil in a pan on low or medium flame till the chana dal gets cooked. Drain it and keep it aside. Cook Basmathi rice with ingredients given and keep it aside. Soak Saffron strands inn a small bowl of hot milk and keep it aside. Take an oven proof big bowl and grease it with butter and keep it aside. In a small pan, add ghee and fry Onion, Cashew and Raisins separately given under ‘Layering Chana Dal Biriyani’ on medium flame and keep it aside.

Heat oil in a pan. Add Onion and sauté it till it gets translucent. Add Green chilly and stir it for one minute till it changes its colour. Now add Ginger and Garlic paste and mix it for two minutes. Add all spice powders and sauté it for two minutes till oil seperates from the pan. Now add the whisked yogurt and mix it well. Remove from heat and set it aside until ready to use.

Take the oven proof greased pan and start layering the Qubooli Biriyani. Start with Chana dal gravy. Place a layer of the Chana dal gravy and then Cooked rice. Sprinkle some Cashews, Raisins, Caramelised Onions, Corriander leaves, Mint leaves. Continue layering with dal gravy and then the cooked Rice. Finally top with the rest of all these ingredients of the layering. Now pour the Saffron soaked in warm milk over the Biriyani. Now the dum side of the Biriyani. Seal the edges of the lid with wheat flour dough so that steam does not escape from the edges. Keep this pan on low flame on a hot frying pan (this will avoid burning biriyani at the bottom of the pan) and cook Biriyani on dum for 20 minutes or until Rice is cooked well.

Place the pan in a preheated oven at 180 degree celcius for 20-25 minutes until the rice is completely cooked and all the flavours mingle with each other. Serve the Dal Biriyani hot with Cucumber Onion Raitha, any Mango Pickle/Nadan Manga Achar and any other veg or non veg side dishes.

My Recipe Notes on Hyderabadi Qubooli:

1. You should not overcook chana dal and get it mushy. Cook it in an open pan so that you can keep an eye on it.
2. Serve it with Onion Raitha, any pickle and one veg or non veg side dish..
3. You can use Chole Masala instead of Garam masala to spice it up chana gravy.
4. I have used absorption method for cooking rice, in which I am comfortable. You can use the usual way of cooking rice. For that soak the basmati rice in plenty of water for 30 minutes and cook.
5. When it comes to Biriyanis the most important thing to be taken care of is the rice which should not be overcooked. You should take utmost care here. Otherwise it will be so mushy and your whole effort would go futile.
6. Caramelising Onion will take a long time. One tip here, add a pinch of salt along with onion to get it done fast.
7. If you are going for a Baking method, then cover the Biriyani pan with an aluminium foil and place it in a preheated oven at 180 degree celcius for 20 minutes.
8. You can see that in my Ingredients session, few ingredients are repeated many times due to the reason that I made several headings in this recipe to make the procedure more clear.

 Serve Chana Dal Dum Biriyani / Hyderabadi Chana Dal Biriyani / Lentil Biriyani 

Happy Cooking..

Cheers..

Seena.

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ഹൈദരാബാദി ചണ ദാല് റെസിപ്പി.




Prep Time 20 min Cook Time 30 min Total Time 50 mins Calories: 218 / 1.25 cup

Description

Hyderabadi Qubooli Biriyani is a tasty rice dish and is a blend of rice and chana dal as main ingredients. It is very healthy and kids will definitely love it.

Keywords: qabooli biriyani, how to make chana dal biriyani, homemade, traditional hyderabadi biriyani, chana dal, homemade kabuli biriyani

2 Comments

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