Tasty hyderabadi biryani. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Rice, Split Bengal Gram
Cuisine Hyderabadi
Course Rice
Prep Time 41-50 minutes
Cook time 41-50 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Qaabooli

  • 1 1/4 cups Rice
  • 1/2 cup Split Bengal Gram
  • to taste Salt
  • 4-5 Green cardamoms
  • 2 inch stick Cinnamon
  • 4-5 Cloves
  • 1/2 teaspoon Turmeric powder
  • a pinch Saffron (kesar)
  • 2 tablespoons Milk
  • 2 tablespoons Oil
  • 1/2 teaspoon Caraway seeds (shahi jeera)
  • 1/2 tablespoon Ginger-garlic paste
  • 2-3 Green chillies chopped
  • 5 Onions sliced and browned
  • 1 teaspoon Garam masala powder
  • 1 tablespoon Fresh coriander leaves chopped
  • 1/2 cup Yogurt
  • a few sprigs Fresh mint leaves torn
  • 2 tablespoons Lemon juice


  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.
  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.
  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.
  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.
  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.
  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.

Nutrition Info

Calories 1973
Carbohydrates 318.2
Protein 50.9
Fat 55.3