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From the land of biryanis comes another classic….!!

. . .and it is called qabooli, derived from the word qabool meaning ‘to accept’!

This is how it is made.

As most of you will remember, we made the vegetable stock last week and this week we’re using it in this wonderful biryani. There were 3 litres of vegetable stock (ganga jal) made.

So, now that we’ve got our vegetable stock ready, let’s get cracking with making the dish.

Ingredients:

1. 4 tablespoons of vegetable oil
2.  2 medium-sized red (Spanish) onions, finely chopped
3.  2 tablespoons salt
4.  1 1/2 tablespoons ground ginger
5.  1 1/2 tablespoons ground garlic
6.  1 teaspoon ground turmeric
7.  1 1/2 tablespoons ground dried red chillies
8.  2 cups yoghurt
9. garam masala for biryani
10. saffron threads soaked in warm milk 

ingredients, from left to right: vegetable oil, salt, ground ginger, ground garlic, turmeric, ground chillies, garam masala, saffron threads and chopped onions & yoghurt (centre)

11.  1 bunch coriander leaves, chopped
12.  1  bunch fresh mint, chopped
13.  4-5 fresh green chillies, sliced
14.  1 medium-sized red onion, sliced and caramelised

ingredients, from left to right: caramelised onions, chopped coriander, sliced green chillies & chopped mint

15.  1 cup chana dal, or chick pea lentils, soaked in half the vegetable stock.
16.  3 cups Basmati rice soaked in 12 cups of water

ingredients: Basmati rice & chana dal

Method:

1.  Soak the rice in cold water till the rice touches the surface of the water (approx. 15 minutes).
2.  Soak the chick pea lentils in half the vegetable stock for about 15 minutes. Then cook on high heat till the lentils are soft but not mashed. Drain and set aside. Set the strained liquid aside.

chick pea lentils soaked in vegetable stock

bring to a boil & cook on high heat

cook till the lentils are soft but not mashed

strain the lentils & reserve the ‘pot liquor’

strained lentils

3.  Heat oil in a pot till it smokes, add the chopped onions and reduce the heat to moderate.

heat oil

add the chopped onions

4. Add 1 tablespoon salt and fold the onions. Cook till onions are almost caramelised.

add salt

caramelise the onions

5. Add the ground ginger and fold. Cook till the ginger is caramelised.

add the ginger

cook till the ginger caramelises

6.  Add the ground garlic and cook till caramelised.

add the garlic

cook for a couple of minutes

7.  Add the turmeric, followed by the chilli and gradually fold till the oil leaves the sides of the pot.

add the turmeric

and the chilli

cook till the oil leaves the sides of the pot

8.  Add the yoghurt and cook till the yoghurt has completely cooked and the oil appears on the sides of the pot.

add the yoghurt

cook till the oil leaves the sides of the pot

9.  Add the cooked and strained chana dal, fold and cook till oil leaves the sides of the pot.

add the chana dal

cook till the oil leaves the sides of the pot

10.  Sprinkle the garam masala on top.

sprinkle the garam masala on top

fold into the dal

11.  Add the chopped mint, chopped coriander and the sliced chillies to the lentils. cover and keep aside.

add the chopped mint

and the chopped coriander

followed by the chillies

cover & keep aside

12.  In a pot bring the remaining stock and the drained liquid (kept aside after cooking the lentils) to a boil, add 1 tablespoon of salt.

boil the stock & drained liquid from cooked chana dal in a separate pot

add salt

13.  Add the drained rice to the boiling stock and cook till the rice is al dente, strain and add to the cooked lentils.

drain the rice

ensure stock is boiling

add drained rice to boiling stock

cook till the rice is al dente

strain the cooked rice

layer over the fresh herbs on the chana dal

14.  Sprinkle the soaked saffron threads on top of the rice. Cover rice with a moist cloth/ tea towel and place the pot in a pre-heated, fan forced oven, temp. 150 C, for about 20 mins.

sprinkle the saffron threads soaked in milk

layered biryani ready for the oven

cover with a wet tea towel

place the lid on top

place in the oven

15. Remove qabooli (biryani) from oven, top with caramelised onions and fresh herbs and serve with bhoorani and roasted pappads!!

remove qabooli from the oven & remove the wet tea towel

the layers of the qabooli

qabooli hot from the oven

top with caramelised onions

and fresh herbs

serve with roasted pappads & bhoorani

This is a superb vegetarian dish and I hope you enjoy making it. It’s often the simplest, and most straightforward things, that can often be the best.

Anah Daata Sukhi Bhava

About Ajoy Joshi

i've been a chef for over three decades now! i trained in chennai and started off with the taj hotel group. i've owned nilgiri's indian restaurant in sydney for over 15 years. i'm on a mission to dispel the myth that indian food is no more than a 'curry in a hurry'! come with me as i try and educate. indian food is my passion (alongside cricket!) and i'm enjoying exploring the new social media and as well as having published cookery books i'm now moving into videos. simple and easy to follow that don't go on for hours like some Bollywood movies!

15 responses »

  1. I thought vegetable biriyani is an oxymoron, but now I am ready to change my mind 🙂

    Reply
  2. wow!! this is vegetarian!! and something i can definitely try!!!!!

    http://sushmita-smile.blogspot.in/

    Reply
  3. Wow !! It looks amazing, i will try it. Thanks for sharing.

    Reply
  4. Wish me luck, trying it for my lunch guests this afternoon 🙂

    Reply
  5. What a colourful dish ,its 8am i could eat some right now!!!!! Any substitute for chana dal,? dont think i can find it in my part of the world
    thanks Myra

    Reply
  6. Ajoy
    Love your Blog. I started cooking at 50 after retiring and enjoy making traditional dishes from different parts of India. I would love to see a post on your recommendations for utensils and appliances (food processors / mixers) for an ideal Indian Kitchen.
    Thanks
    Surendra

    Reply
  7. loved it will definitely try it hope hubby is pleased thanks Ajoy.

    Reply
  8. Lovely recipe… I thought my Veg Biryani is the ultimate… but this proves me wrong! Cannot wait to go ahead and try this!

    Reply

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