Authentic Hydrabadi Qubooli ( Chana Dal Birayani)

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Authentic Hydrabadi Qubooli ( Chana Dal Birayani)


Cooking Time

Preparation Time :2 Hr 0 Min

Cook Time : 30 Min

Total Time : 2 Hr 30 Min


Serves : 4
  • 1 Glass Bangal gram (chana dal)

  • 2 cup Basmati rice

  • 200 gram curd

  • 150 gram onion julien

  • 3 tbsp Oil

  • For Adhan, 1 tsp Salt or as per taste

  • 2 cloves

  • 1 Cinnamon

  • 2 green chillied cut in half

  • 1/2 tsp caraway seeds

  • 2 cardamom

  • 1 lemon

  • 1/2 tsp ginger paste

  • 1/2 tsp garlic paste

  • 1/2 tsp red chilli powder

  • 1/4 tsp turmeric

  • 2 tbsp chopped fresh corrinder

  • 1 tsp garam masala

  • 1 tbsp mint leaves

  • 1 tbsp desi ghee

  • 3 to 4 drops of orange yellow colour (optional)

  • 4 to 5 drops of kewra essence (optional)


  • First washed and soaked Basmati rice and Bangal gram seprately for 2 hours
  • After 2 hours, take bangal gram in a pan with some salt and suffient water and boil it till it's 60% cook, when done switch of gas
  • Other side take 5 to 6 glass water in a large deep pan add Adhan masala and some chopped mint and bring to boil in water
  • Now heat oil in a pan and fry the onion till light brown in colour when done left out
  • Left out some oil also and keep aside for next step
  • Now add green chilli in remaning hot oil of pan, add ginger garlic paste in this and saute till pleasant smell comes
  • Now add some chopped corriender and add whisked curd in this and continue stir it
  • Now add salt,turmeric and chilli powder in this and stir this
  • Now add garam masala, chopped mint and stir this
  • When bubbling in curd masala add 60% cooked Bangal gram in this and add some lemon juice in this
  • Add some chopped corriender and some fried onion,mix this and cooked 20% more or till thick gravy prepare
  • Other side when Adhan boiled add soaked rice and remaning lemon juice in this and wait bring to boil again and cooked the rice
  • When rice 80% done strain all water from this and keep boiled rice aside
  • For layring,take pan in which boiled the rice, pour some oil on the base, spread some rice, now add half quantity of cooked Bangal gram, again layer of some rice, again spread remaning cooked dal and finally spread remaning rice
  • Now pour remaning onion fried oil, remaing fried onion,chopped corrinder, desi ghee and few drops kewra and colour over the top
  • Now keep this biryani pan on high flame for 3 to 4 minutes when steam comes from side ,low the flame and dum for 10 to 15 minutes
  • Now Authentic Hydrabadi Qubooli (Chana Dal Biryani ) is ready to serve, serve hot with raita for more taste