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A Traditional Spiced Dish For the Win

This Indian inspired Hyderabadi Qabooli Biryani Recipe really hits the spot! Bhavna from the created this aromatic and fragrant dish using Katoomba Foods Premium Basmati Rice and lentils. Perfect to try for a yummy weekend meal.

The main ingredient of this dish is our Katoomba Foods Premium Basmati Rice which is available from Woolworths and local grocery stores Australia wide.

Qabooli Biryani Recipe

Qabooli Biryani Recipe


  • ¼ cup cashew nuts
  • 2 cups Katoomba Basmati Rice
  • 1 cup Katoomba Chana Dal
  • 3 Onions, finely sliced
  • ¼ cup dry apricots, chopped
  • ¼ cup raisins
  • ¼ cup cashew nuts
  • ½ cup chopped coriander
  • ½ cup chopped mint
  • 2 cups vegetable oil
  • 1 cup plain yoghurt
  • 1/3 cup warm milk with a pinch of saffron
  • 2 tbsp Katoomba ghee
  • 1 tsp Katoomba ginger paste
  • 1 tsp Katoomba garlic paste
  • 1 tsp Katoomba red chilli powder
  • 1 tsp cumin seeds
  • 2 tsp turmeric powder
  • 1 1/2 tsp red chilli powder
  • 2 tsp coriander powder
  • 6 cardamoms
  • 3 cloves
  • 1 bay leaf
  • 2 sticks cinnamon
  • Juice of 2 lemons
  • Salt to taste
Qabooli Biryani Recipe
Qabooli Biryani Recipe
Qabooli Biryani Recipe


Lightly fry the cashews in a tsp of Ghee and keep aside.

Pick & wash the lentils and soak them in water for 30 minutes. Boil in just 3 cups water with salt and a pinch of turmeric, till tender. Drain the water and keep it aside.

Soak the rice for 30 minutes. Parboil in 5 cups of water with salt, 1 bay leaf, 3 cardamoms & 3 cloves till half done. Drain the water & spread the rice on a tray and keep aside.

Soak apricots in water for 15 minutes, drain & chop into small bite-size pieces.

In a pan, heat oil, fry half of the onions till golden brown, remove half and keep aside. In another pan heat 1 tbsp of oil, add 3 cardamoms, Ginger, Garlic paste and cumin seeds. Add the remaining onions and fry till translucent.

Add the Chana Dal, turmeric, red chilli powder, coriander powder, apricots, raisins, salt & mix well.

Add the yoghurt & gently mix everything on a low flame. Turn off the heat. Take a heavy-bottomed pan & coat it with Ghee. Spread half of the parboiled rice, add the lentil mixture over the rice, some of the mint, coriander & lemon juice.

Add with remaining rice, fried onions, mint, coriander, cashews, lemon juice and the milk & saffron mix. Dot the rice with ghee, cover & cook for 15 mins on low flame. Serve hot.

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This amazing recipe was created by The Modern Desi Co.