How to make Qaabooli -

Tasty hyderabadi biryani.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rice (चावल), Split Bengal Gram

Cuisine : Hyderabadi

Course : Rice

For more recipes related to Qaabooli checkout Jeera Rice, Handi Biryani, Bisi Bele Huliyana, Brown Rice Vegetable Pilaf . You can also find more Rice recipes like Methi Chaman Biryani Paneer Moti Pulao Mexican Rice Lemon Rice


Qaabooli Recipe Card


Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 41-50 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Qaabooli Recipe

  • Rice 1 1/4 cups

  • Split Bengal Gram 1/2 cup

  • Salt to taste

  • Green cardamoms 4-5

  • Cinnamon 2 inch stick

  • Cloves 4-5

  • Turmeric powder 1/2 teaspoon

  • Saffron (kesar) a pinch

  • Milk 2 tablespoons

  • Oil 2 tablespoons

  • Caraway seeds (shahi jeera) 1/2 teaspoon

  • Ginger-garlic paste 1/2 tablespoon

  • Green chillies chopped 2-3

  • Onions sliced and browned 5

  • Garam masala powder 1 teaspoon

  • Fresh coriander leaves chopped 1 tablespoon

  • Yogurt 1/2 cup

  • Fresh mint leaves torn a few sprigs

  • Lemon juice 2 tablespoons


Step 1

Soak rice for half hour. Boil in three cups of water with salt and half of whole green cardamoms, cinnamon, cloves till almost done. Drain excess water.

Step 2

Soak chana dal for half an hour. Boil in one cup of water with salt, half of the turmeric powder till just cooked. Dissolve saffron in milk and set aside.

Step 3

Heat oil, add the remaining green cardamoms, cinnamon, cloves and sauté. Add caraway seeds and when they crackle add ginger-garlic paste and sauté. Add chopped green chillies and a little of the browned onions.

Step 4

Add the cooked dal, garam masala powder, finely chopped coriander leaves and stir to mix well. Add turmeric powder, stir and take it off heat. Add yogurt and mix well.

Step 5

Transfer half of the dal mixture into another pan. Spread half the rice over the dal mix, sprinkle half of the remaining browned onions, torn mint leaves, lemon juice, saffron dissolved in milk.

Step 6

Spread the remaining dal over this followed by rice, browned onions, garam masala powder, torn mint leaves, lemon juice and saffron. Cook on dum for twenty to twenty five minutes and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.