How to make Qaboli Pulao

This recipe is contributed by Member Shaikh Humanaaz.

Main Ingredients : Bengal gram, Basmati rice (बासमती चावल)

Cuisine : Hyderabadi

Course : Rice

Qaboli Pulao

Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

For more recipes related to Qaboli Pulao checkout Kale Chane ka Tariwala Pulao. You can also find more Rice recipes like Prawn And Carrot Rice, Vegetable Khichdi, Bohri Khichdi, Gatte Aur Tomato Ka Pulao.