Hyderabadi Authentic Qubooli is mildly spicy, aromatic and flavorsome one pot meal recipe. Qubooli is purely a vegetarian main meal recipe made with fragrant basmati recipe, protein-rich chana dal and aromatic Indian Spices.
What is Qubooli?
Qubooli or Qabooli or Qubuli is a simple and filling Hyderabad chana dal biryani recipe. No vegetable other than onion and few herbs like coriander leaves and mint leaves (optional) are used in making this recipe. The rice and chana dal masala are layered and cooked on dum to get that authentic biryani taste in the recipe. Sounds delicious right? Check the recipe and try it today!
In many houses qubooli or kubuli is made on Muharram Day. This is one of the easy Iftar dinner recipe too. The best part is you can have the leftover in suhoor too.
5 Easy Iftar Dinner Ideas
Poor Man’s Biryani – Qubooli
Hyderabadi qubooli recipe is also called as Poor Man’s Biryani because,
it is made without any vegetables.
the spices used in the recipe are very minimal.
Chana dal brings the taste of meat in the recipe.
Can easily be made with normal rice like sona masoori too.
Tips to make Perfect Hyderabadi Qubooli Recipe
Soaking chana dal for 30-60 minutes before cooking, will reduce the cooking time of dal.
Simultaneously soak rice in another bowl and it helps in cooking rice faster.
If you have time, then do not pressure cook chana dal. Boil it in a vessel with enough water until just cooked.
If you are in hurry, then pressure cook chana dal for only one whistle, otherwise the dal will turn mushy and you will end up with soupy chana dal.
Food, Memories and Stories
Sometimes, when I start to write a post, I feel I boarded a time travel machine and which has transported me back in time. I start to remember, when I first tasted it, my first attempt to try the recipe or the time when I first saw it or even heard about the recipe. Every heirloom or authentic or traditional recipe will carry a story with them. Agree or not?
Sometimes that story or memory will be playing in your mind in repeat loop when you make it, click a picture of it or when you sit to write a post about it. This Qubooli biryani recipe is also associated with some fond memories. The memories of my granny’s house, family gatherings, warm winter dinners, etc. I learnt to make this qubooli recipe from my mami (wife of my maternal uncle). Allhumdulliah, my mami is a wonderful cook. During my holidays, I use to stand in the kitchen and chit chat with her, all the time, while she was cooking. I think I picked up my love for cooking from there on. Recipes like qubooli, karele ka khatta, shami kebab, qubani ka meetha, custard, etc; are some delicacies which I learnt to make from my mami.
Hyderabadi Qubooli Recipe is,
Easy to make
One Pot Meal
Main Ingredients to make Qubooli Rice are,
Rice: You can either use basmati or normal sona masoori rice to make this qubooli recipe. Basmati will bring flavor, but if you do not have basmati at home, then you can easily make this with normal sona masoori rice.
Chana Dal: Split lentils or baby chickpeas are used in making this recipe. Chana dal contains no cholesterol or trans-fat. Diabetic friendly and good source of vegetarian protein.
Garam Masala: Cloves, Cinnamon and Cardamom are the only spices used in making this qubooli recipe.
Curd: Thick and fresh curd is used in making this recipe. I prefer fresh homemade curd. I have a detailed recipe on how to make thick curd at home. Do check it out.
Ghee: Desi ghee is used in making this recipe. If you do not want to use ghee, then use oil. I use half ghee and half oil in making this qubooli biryani.
Birista: Thin, crisp, deep-fried and nice golden brown sliced onion is called birista. The heart of any biryani is birita and spices. Perfectly fried onions will bring great taste in any recipe, when added.
- 2 cups Basmati rice, washed and soaked for 15 minutes
- ¾ cup Chana dal, washed and soaked for 2-3 hours
- 1 Onion, peeled and sliced
- 1 ½ tbsp Ginger-Garlic paste
- ½ tbsp Garam Masala *
- 2 tbsp Curd, beaten (to avoid lumps)
- 1 tbsp Red chilli powder
- ¼ tbsp Turmeric powder
- 1 Green chilli, deseeded
- 2 Cardamoms
- 2 Cloves
- 1 no. 2” inch Cinnamon stick
- 1 Bay leaf
- 2 tbsp Lemon juice
- 4-5 springs fresh Coriander leaves
- 10-12 fresh Mint leaves
How to make The Best Hyderabadi Qubooli Recipe
STEP 1: Making Birista
Check out my detailed recipe on making perfect birista or fried onions.
STEP 2: Cooking Chana Dal
- Cook chana dal till soft but not mushy by adding fresh water along with a drop of oil.
- Once dal gets cooked and cooled, drain the excess water using a sieve and set aside.
- In a skillet, add ghee and oil and fry onions until they turn translucent. Now add ginger-garlic paste along with green chillies and fry till raw smell of ginger-garlic paste wafts.
- Now to this add red chili powder, turmeric powder, garam masala and salt. Fry for a minute, lower the flame and add whisked curd.
- Keep stirring until oil starts to separate. Now add cooked chana dal and gently mix the ingredients.
- Add half of birista, chopped coriander leaves and mint leaves and turn off the flame.
- Our chana dal masala is ready for layering. Cover with lid and set aside.
STEP 3: Cooking Rice
- Add 7-8 cups of water to a heavy bottom cooking vessel and bring it to boil by adding little salt, ginger-garlic paste and garam masala.
- When water starts to boil add soaked basmati rice and give it a quick and gently stir.
- Cook on medium flame. When the rice turns soft, turn off the flame and drain the drain the excess water using sieve.
STEP 4: Layering the Rice and Chana Dal
- In the same vessel (in which we cooked rice) add 2 tbsp. of oil or ghee (I use the ghee in which I fried onions). Tilt the vessel to coat the bottom of the vessel with ghee.
- Now add half of the cooked rice and top it up with cooked chana dal masala, coriander leaves, mint leaves, lemon juice and garam masala. Cover this with another layer of remaining rice.
- Sprinkle lemon juice, saffron milk (food color) and 4-5 tbsp. of ghee. If using add chopped coriander and mint leaves too.
- Cover with a lid and seal with a foil or kitchen tissue.
- Place some heavy weight on top of the lid. I generally use the water drained from rice or I place heavy mortar and pestle on top of lid to seal the dum.
- Cook on low flame for another 30 minutes. Turn off the flame and let it sit on stove for 10-15 minutes before serving.
STEP 5: Mixing and Serving
- Carefully remove the lid and gently mix the rice starting from the side of the vessel. Do not mix the rice from centre of the vessel.
- Remove in a serving vessel and serve warm with raita or kaddu ka dalcha.
- Add your 'love' to make this qubooli dish taste 'YUMMY'.
Lubna's Serving Suggestions:
As Qubooli is one pot meal, you may not require any other side dish to with it. But if you are making it for a party or weekend lunch or dinner, then here are some delicious side dish recipes which pair up perfectly with this zaiqedaar Hyderabadi Qubooli recipe,
Hyderabadi Bagare Baingan
Mirchi ka Salan
Kaddu ka Dalcha
Here is a quick weekend veg thali idea,
Qubooli + Shahi Mixed Vegetable Curry + Onion Raita + Burhani
Iftar Party Menu Idea
Qubooli + Mutton Dalcha + Mirchi ka Salan + Shahi Murgh Korma + Riata + Zaffrani Gulab Jamun + Custard
Amount Per Serving: Calories: 280Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 23mgSodium: 564mgCarbohydrates: 32gFiber: 5gSugar: 3gProtein: 11g