Cook's Hideout: Qabooli Biryani (Hyderabadi Chana dal Biryani)

September 20, 2013

Qabooli Biryani (Hyderabadi Chana dal Biryani)

Blogging Marathon# 32: Letter Q
Theme: A-Z Dishes from Andhra Pradesh
Dish: Q for Qabooli Biryani (Hyderabadi Chana dal Biryani)
Letter Q stands for Qubani (apricots). Qubani ka Meetha is a very famous Hyderabadi dessert that is made with dried apricots that are soaked and then cooked with sugar and drizzled with cream. I wanted to make it, but couldn't find good quality apricots. So I made Qabooli instead.
Qabooli Biryani (Hyderabadi Chana dal Biryani)
Qabooli is biryani made with spicy chana dal (split pea lentil) and layered with basmati rice. I used black chana/ chickpeas instead and it turned out quite tasty. This is a filling and delicious dish that is great to make when you have company.
Qabooli Biryani (Hyderabadi Chana dal Biryani)
For Rice Layer:
Basmati Rice - 1½cups
Cloves - 3
Green Cardamom - 3
Cinnamon stick - 1" piece
Bay leaf - 1
Salt - to taste

For the Chana layer:
Kala Chana/ Kabuli Chana, cooked - 1cup
Onion - 1 medium, chopped
Ginger-garlic paste - 1tsp
Green chilies - 2, slit
Red chili powder - 1tsp
Ground Coriander - 1tsp
Ground cumin - 1tsp
Yogurt - ½cup, whisked well
Tomato - 1 medium, chopped
Mint leaves - 3tbsp, chopped
Cilantro leaves - 3tbsp, chopped
Salt - to taste

Other Ingredients:
Onion - 1 large, thinly sliced
Qabooli Biryani (Hyderabadi Chana dal Biryani)

  • For Rice Layer: Soak rice in cold water for at least 30 minutes. Add all the other ingredients listed along with 2 cups of water in a microwave safe bowl for 8 minutes. Rice should be 75-80% cooked and all the water should be absorbed.
  • For the Chana Masala Layer: Heat 2tbsp oil in a pan, add the onions and green chilies; cook until onions are lightly browned. Add ginger-garlic paste and cook for 1 minute.
  • Next add tomato and cook until mushy. Add ground coriander, cumin, red chili powder and salt. Cook for 1-2 minutes.
  • Add the whisked yogurt and chopped herbs. Cook for 2 more minutes. Remove from heat and set aside until ready to use.
  • Make caramelized onions: Heat 1tbsp oil in a pan and the sliced onions. Cook on medium flame stirring frequently until the onions turn golden and start to caramelize, about 20-25 minutes. 
  • Assemble the Biryani: In a heavy bottomed wide pan, add 1/3rd of the rice, followed by ½ of the chana masala and ½ of the caramelized onions. Top this with 1/3rd of the rice and remaining chana masala. Finally add the remaining 1/3rd of the rice and the caramelized onions. Sprinkle some chopped mint and cilantro. Cover tightly with the lid and cook on low flame for 12-15 minutes or until the rice is completely cooked and all the flavors mingle with each other.
Qabooli Biryani (Hyderabadi Chana dal Biryani)

Logo courtesy : Preeti
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32.
Previously on A-Z Vegetarian Dishes of Andhra Pradesh:
A for Aava Pettina Aratikaya Kura
B for Bagara Baingan
C for Chimmiri
D for Dosakaya Pachadi
E for Erra Gummadikaya Pulusu
F for Firni
G for Gongura Pulihora
H for Haleem/ Vegetarian Haleem
I for Iguru/ Vankaya-Senagapappu Iguru
J for Jonna Pindi Kudumulu
K for Kakarakaya Podi Kura
L for Lauju/ Laskora (Kobbari Lauju)
M for Menthi kura Pappu
N for Nuvvulu-Mamidikaya Pachadi
O for Onion Pachadi
P for Pindi Miriyam


  1. Looks yummy. The chana looks good.

  2. Qabooli biryani with black chana looks delicious ! Lovely clicks..

  3. wow very very delicous biryani.. so making me hungry :) super tempting !!

  4. Wow briyani looks absolutely inviting, i can have it without any fuss.

  5. I also made this but its way different. I had no idea such dish existed but made it from a friend website yours look good.But she had channa dal mix and you have used kabul channa what should be done. I am sure ur from andhra pradesh and u must know it well for sure. I have never heard of it or tasted it before.

  6. This is one of the most flavorful Biryani it with that lentil in is a wonderful change from those veggies.

  7. healthy and flavorful. yes - apricot season is kind of past. It was great a few months ago but now they are looking sick in the market. Too bad because I tried it a few months ago and that meetha is so delicious

  8. yummy recipe love ur close shot it looks very colorful dear.

  9. What a delicious looking biryani are so sinful!..

  10. very aromatic and flavorful biriyani!! lovely clicks!!


  11. What a wonderful looking Biryani. I can practically smell it through your pictures all the way here.

  12. That's a lovely Briyani!This has been on my list for a long time but I keep putting it off to the future as I find the process a bit lengthy. Got to try it soon...

  13. i had made a chhole pulav and loved the combo back then, i can imagine how flavorful this biryani must have been, delicious

  14. I had made this before from a Sanjeev Kapoor book. It was for one of the earlier BM alphabet themes (random series of alphabets - not whole month one). Yours look very nice and flavorful!

  15. Very delicious biryani recipe. Hyderabadi biryanis are so good and this is new to me...

  16. Wow! the pictures are just too good ..Looks perfectly made like in the restaurants!

  17. Delicious looking Biryani...Beautifully clicked!!

  18. Love all variation with rice under BM 32 which you choose, nice click and mouthwatering.

  19. Delicious choice. This is an addition to my biryani collection. Loveeeeeeee it absolutely.


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