Having wanting to tackle the difficult alphabets first, this was one of the first dishes I cooked for the Mega Blogging marathon on this blog.
Qabooli Biryani is a rich, inviting dish that makes parties or potlucks more inviting.. I have posted 2 pulav varieties with Chickpeas (Kabuli Channa / Garbanzo beans) : Achari Channa Methi Pulao, Kabuli Channa Pulao. This dish can be made entirely with rice and chickpeas, but I chose to add veggies as well
This biryani is a layered one and was part of a Sunday brunch (when I cook slightly elaborate meals that the whole family enjoys). Personally, I would have added a Roti / bread as well to this Thali, but it was too hot to stand and make them. Next time perhaps , although we bloggers know we hardly repeat the dishes especially for Thalis 🙂 If you are a fan of Biryani, why not check out Instant Pot Veg Biryani
Do make this at home and let me know what is usually part of your Sunday brunch / lunch.
Prep time – 20 mins, Cook time – 30 to 45 mins, Serves – 4 generously
Qabooli Biryani (GF, can be vegan)
Main course, Indian
Spice level – medium to high
Long grain basmati rice – 1 cup (240 ml)
Cooked Chickpeas – 1 cup
Salt – to taste
Ghee / Oil – 3 TBSP (divided use)~ (skip ghee for vegan)
Whole spices – black cardamom 2, green cardamom 2, cloves 4, Bay leaf 2-3, black pepper – 1/2 tsp
Vegetables – 1 cup ( I used french beans, Potato and carrots)
Yoghurt – 1 cup (200 ml)
Spice powders – Garam Masala 2 tsp, Coriander powder 1 TBSP
PIN FOR LATER
Onions – 1 large
Green chillies – 3 to 4
Ginger – 2 inch piece
Garlic – 3 to 4 pods
Saffron strands (few) – soaked in 4 TBSP milk
Mint leaves – 1 handful
Wash and drain rice several times till most of the starch is washed away and soak it in clear water for 20-25 mins. Drain and cook with a pinch of salt, 1 tsp oil, whole spices till 70% done. Fluff with a fork and keep aside.
Make a paste of all the masala ingredients and keep aside.
How to make:
In a thick bottomed pan / Kadai, add rest of the ghee / oil. Add the sliced onions, masala paste and sautè for 6-7 mins till oil separates. Now add the spice powders and yoghurt and mix well till the tomatoes soften, add the chickpeas now. and mix gently. Remove 2/3 of this filling and keep aside.
In the same pan, add 1/3 of the partially cooked rice evenly over the chickpeas masala paste. top with a third of the saffron milk and a few mint leaves. Repeat this layer twice over. Sprinkle a few tsp of water, cover and cook till rice is done fully but not mushy.
Serve with salad, papad, raita for a filling meal.