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 Rajma Biryani, Trinidad Pulao, Mutanjan, Fatafat Mutton Biryani.

Qaboli Pulao Recipe Card

Qaboli Pulao
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Prep Time : 26-30 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Qaboli Pulao Recipe

  • Bengal gram soaked overnight and boiled 1 cup

  • Basmati rice parboiled 2 cups

  • Ginger garlic paste 2 teaspoons

  • Salt to taste

  • Turmeric powder 1 teaspoon

  • Garam masala powder 1/4 teaspoon

  • Onion sliced 3 medium

  • Yogurt 1 cup

  • Red chilli powder 1 teaspoon

  • Coriander leaves chopped 2 tablespoons

  • Mint leaves chopped 2 tablespoons

Method

Step 1

Fry the onions till golden brown and remove half the onions from the pan.

Step 2

Add ginger-garlic paste, boiled gram, salt, turmeric, garam masala to the onions saute for two minutes.

Step 3

Add yogurt, red chilli powder and saute for five minutes.

Step 4

Spread cooked rice over the chickpeas evenly. Sprinkle half of the coriander leaves over rice. Cover the pan tightly and put on low heat for fifteen minutes or till rice is cooked. Serve hot garnished with remaining coriander leaves and mint leaves.

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