Treat your loved ones with this Hyderabi Chana Dal Biryani

Posted by Shrikant Sharma on June 12th, 2019

This lip-smacking Hyderabi dish is also known as Qabooli Biryani. The dish is totally worth trying plus the best part of the dish is that it is vegetarian. Make this yummy Hyderabadi Chana Dal Biryani during family gatherings, occasions, or festivals and make people a fan of your cooking. Though the dish takes a bit time to get prepared, still is definitely worth trying.

Ingredients:

1 cup long grained rice (basmati), soaked and then boiled
1/4 cup Chana Dal, soaked and then cooked
1/4 teaspoon haldi powder
Salt as per the taste
1 tablespoon ghee
1 tablespoon oil
1/2 cup chopped onions
1 teaspoon ginger-garlic paste
1 small cinnamon stick (dalchini)
2 cardamoms (elaichi)
1/4 teaspoon haldi powder
1/2 teaspoon red chili powder
1/4 teaspoon garam masala powder
1/4 tsp cumin powder (jeera)
1/2 cup whisked curd (dahi)
Salt as per the taste

For Mint-coriander paste:

1/4 cup finely chopped mint leaves
1/4 cup finely chopped coriander leaves
1/4 cup deep-fried onions
5 slit green chilies, deep-fried

Other ingredients:

1 teaspoon ghee
A pinch of kesar strands
1 tablespoon warm milk
4 tablespoon rose water

Making of Hyderabadi Chana Dal Biryani:

1. Take a broad non-stick pan and heat some ghee in it. Once heated, add onions, ginger-garlic paste, elaichi, dalchini, and saute for about 2-3 minutes. Then, add haldi powder, red chili powder, garam masala powder, and jeera powder. Mix well and saute for another one minute.

2. Then, reduce the flame and add curd. Mix well and let it cook for another 30 seconds. Make sure you keep stirring in between. Then, add cooked Chana Dal and a bit of salt. Mix well and cook for another 2-3 minutes. Once done, switch off the gas and keep it aside.

3. Take a small bowl and add saffron and warm milk to it. Mix well and keep it aside. Now, take a handi or non-stick pan. Add ghee to it and then let the ghee heat for a few seconds.

4. Then, remove the handi off the flame and place half the rice and spread evenly. Now, place half the Chana Dal mixture and spread that too evenly. Then, comes the mint-coriander paste and spread it evenly.

5. Then, pour half the saffron and milk mixture and 2 tablespoons of rose water. Repeat the same process with the remaining half rice, Chana Dal mixture, mint-coriander paste, saffron and milk mixture, and rose water.

6. Now, place the pan or handi on the non-stick tava and let the Hyderabadi Chana Dal biryani cook on a slow flame for about 20 minutes. Once done, switch off the gas and serve hot along with plain curd or raita.

Author’s bio: The author of the article is a big fan of Biryanis. He often keeps trying making Biryanis by twisting the traditional recipe and giving his own unique touch to it. He also likes mix matching two recipes and creating a whole new recipe. Being a vegetarian, he loves this Hyderabadi Chana Dal Biryani.

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Shrikant Sharma

About the Author

Shrikant Sharma
Joined: February 19th, 2018
Articles Posted: 145

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