Authentic Hyderabadi Qubooli Recipe | Vegetarian Channa Dal Biryani

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Authentic Hyderabadi Qubooli Recipe (Vegetarian Channa Dal Biryani)

Hyderabadi Qubooli—also known as channa dal biryani—is a fragrant vegetarian biryani layered with spiced channa dal (akhni), saffron-kissed rice, and caramelized onions. This step-by-step recipe covers both the Akhni (Cooked Channa Dal Masala) and the Qubooli Rice for perfect results.

  • Cuisine: Hyderabadi, Indian
  • Course: Main Course
  • Servings: 6–8
  • Estimated Time: Prep ~20 mins | Cook ~40 mins | Total ~60 mins
Hyderabadi Qubooli biryani layered with channa dal and saffron basmati rice
Hyderabadi Qubooli (Vegetarian Channa Dal Biryani)
  1. Ingredients
  2. Preparation
  3. Qubooli Rice
  4. Ingredients
  5. Preparation
  6. Layering & Dum
  7. Pro Tips & Serving
  8. FAQs

Akhni (Cooked Channa Dal Masala)

Ingredients

  • 200g split bengal gram (channa dal), soaked and parboiled
  • 1 large crispy fried onion
  • 75ml oil
  • 1 tsp caraway seeds (shahzeera)
  • 1-inch cinnamon stick
  • 3–4 cardamom pods (elaichi)
  • 3–4 cloves
  • 1–2 tbsp ginger-garlic paste
  • Salt to taste
  • ¼ tsp turmeric powder
  • ½ tsp chilli powder
  • 3 green chillies
  • 150g curd (yogurt)
  • 1 lemon
  • 1 tsp garam masala powder
  • Chopped fresh coriander and mint

Preparation

  1. Heat oil, add whole spices (shahzeera, cinnamon, cardamom, cloves), and fry until aromatic.
  2. Add ginger-garlic paste and green chillies; fry until fragrant.
  3. Stir in turmeric, chilli powder, and salt; sauté briefly.
  4. Add the parboiled channa dal and curd; cook until the masala coats the dal.
  5. Crush crispy fried onion and finish with garam masala, coriander, and mint. Squeeze lemon to taste.

Qubooli Rice

Ingredients

  • 1kg basmati rice (washed, soaked for an hour)
  • Sufficient water for cooking
  • 1–2 tbsp lemon juice or vinegar
  • Salt to taste
  • Whole spices (cinnamon, cloves, cardamom)
  • 2 green chillies
  • ¼ cup saffron soaked in warm milk
  • 2–3 tbsp clarified butter (ghee)
  • Crispy fried onions for garnish

Preparation

  1. Boil water with vinegar/lemon juice, salt, whole spices, and green chillies.
  2. Add soaked basmati rice and cook until ~90–95% done (grains should be long and firm).
  3. Strain the rice and divide into two portions.

Layering & Dum

  1. Layer a portion of rice at the base of a heavy-bottomed pot.
  2. Spread the cooked channa dal akhni evenly.
  3. Top with the remaining rice.
  4. Sprinkle saffron milk, ghee, and fried onions.
  5. Cover tightly and cook on low flame (dum) for 15–20 minutes.

Pro Tips & Serving

  • Use aged basmati for longer grains and better aroma.
  • Parboil dal just until tender but not mushy to keep layers distinct.
  • For a richer aroma, add a few drops of kewra water (optional).
  • Serve hot with raita, mirchi ka salan, or a simple salad.

FAQs

Can I make Qubooli without yogurt?

For the authentic taste and aroma of Hyderabadi Qubooli, curd is an essential ingredient.

How do I prevent soggy rice?

Cook rice to 90–95% doneness, drain well, and avoid excess moisture during layering.

More Hyderabadi recipes: Mirchiyon ka Salan, Chicken 65 Biryani, Qubani ka meetha