A Traditional Spiced Dish For the Win
This Indian inspired Hyderabadi Qabooli Biryani Recipe really hits the spot! Bhavna from the @themoderndesi.co 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
- 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
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.