Quabooli Biryani


I thought Q would be a tough alphabet for a dish, which is usually the case in our A to Z marathons. But this time Quabooli Biryani was one of the first dishes I decided upon because it is such an easy and delicious dish. Yes, it is a biryani and it is so easy. I made it for a Sunday lunch and we had a sumptuous meal followed by an afternoon siesta.

Quabooli biryani is the regular khichadi or pongal elevated ten times. It is a biryani made with lentils and rice and made flavourful with biryani masala and whole spices. Adding a simple mint and coriander chutney mix makes it moist and delicious. It is a must try for impressing family and guests alike.


Recipe from here

Serves 2-3


For the rice

1 cup Basmati rice

2 tsp Ghee / Clarified butter



For the Chana Dal

1/4 cup Chana dal / Split Bengal Gram

1/4 tsp Turmeric powder

2 tbsp Ghee

1 Onion, medium chopped

1 tsp Ginger garlic paste

1″ Cinnamon stick

4 Cardamom

1/2 tsp Red chilly powder

1 tsp Biryani masala / Garam masala

1/2 tsp Cumin powder

1/2 cup Curds, whisked

For the mint mixture

1/4 cup Fresh mint leaves

1/4 cup Fresh coriander

1/4 cup Fried onions

3 Green chillies

Pinch of salt

For the assembly

3-4 Saffron strands

2 tsp Milk

1 tsp Ghee

4-5 drops Kewra water

1 tsp Rose water


  • Soak the rice for 30 minutes
  • Drain and set aside
  • Heat 4 cups water and add salt
  • Add the rice and cook for 7 mins till the rice is almost done
  • Drain the water and set aside the rice
  • Soak the chana dal for 2 hours in water
  • If you are in a hurry then soak it in hot water for 30 minutes
  • Drain and set aside the chana dal
  • Cook the chana dal, turmeric powder and salt in a little water till done
  • The dal is done when you smash it with two fingers and it is squashed easily
  • In a pan, heat the ghee and add the cinnamon and cardamom
  • Add the onions and fry till translucent
  • Then add the Ginger garlic paste and fry till the raw smell goes
  • Next add the chilly powder, biryani masala and cumin powder and sauté for a minute on low heat
  • Add the curds and mix well
  • Sauté for a minute on low heat
  • Add the chana dal and mix well
  • Cook for 3-4 minutes and set aside

For the mint mixture

  • Add the mint, coriander, fried onions and green chillies to a blender jar
  • Add a little water and blend to a fine paste and set aside

For the assembly

  • Soak the saffron in milk and set aside
  • Heat a tava on low flame
  • In a deep pan, add 1 tsp ghee and heat it till it melts
  • Turn off the gas and add half the rice
  • Add the chana dal mixture on top of the rice
  • Layer the mint mixture on top of the chana dal
  • Add the balance rice on top
  • Pour the milk and saffron on top of the rice
  • Add the kewra water and Rose water
  • Top it with fried onions (optional)
  • Close the pan with a kitchen towel and place the lid tightly on top so that no steam escapes
  • Keep it on the tava and cook on medium flame for 10 minutes
  • Serve hot with raita
  • Enjoy!


This is my post for the Biryani / Pulao / Khichadi festival for the alphabet ‘Q’

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99

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