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Biryani : A Review And Qabooli - A Vegetarian Biryani (GF)

I should think most of us love the concept of a one dish meal, especially if one is one the kitchen side of things. I know there many kinds of one dish meals across the world, but to me a one-dish meal usually has rice in it. This is probably because I’m from the south of India where rice invariably
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Indian
Servings 6 serving

Ingredients
  

Grind these spices to a powder:

  • 1/2 cinnamon u201d piece
  • 2 - 3 cardamoms
  • 1/2 tsp caraway seeds
  • 1/2 tsp peppercorns

Other ingredients:

  • 500 gm rice long grain
  • 250 gm lentils yellow split grams
  • pinch turmeric
  • 3 onions , finely sliced
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1/3 tsp turmeric powder
  • 1 tsp chilli powder
  • 1 cup yogurt , whisked
  • 1/2 cup coriander fresh green , chopped
  • 1/4 cup mint leaves chopped
  • 4 green chillies , chopped
  • 2 - 3 limes juice of
  • 1/3 cup milk
  • 2 tbsps ghee
  • salt

Instructions
 

  • Prepare the rice: Wash and soak the rice in water for 20 minutes, then drain. Boil about 2 1/2 litres of water with a salt. When the water starts to boil, add rice, and cook for about 6 minutes till two thirds done. Drain the water, and transfer the rice to a flat dish and set aside.
  • Prepare the lentils: Wash and soak the yellow split lentils for 20 minutes. Boil in just enough water (2-3 cups) with a little salt and turmeric for about 15 minutes till 90% done. Drain any excess water and set aside.
  • Cook the lentils: Heat the oil. Fry the onions till golden brown. Remove half and set aside. Add the ginger and garlic and fry till golden. Add the turmeric and red chilli powder followed by the yogurt. Stir briskly till the contents come to a boil and the oil starts to surface. Add the lentils, fry for about 2 minutes, and set aside.
  • Assemble and serve: Take a heavy-bottomed pan and smear with oil. Place half the parboiled rice. Spread the lentils over the rice. Sprinkle half of the ground spices. Also spread half of the coriander, mint and green chillies, and the lime juice.
  • Cover with the balance rice. Sprinkle milk, ghee, the remaining powdered spices, fried onions and remaining coriander, mint and green chillies. Cover with a fitting lid and cook for the first 1-2 minutes on a high flame and then on slow flame for about 10 minutes till the rice starts to steam.
  • Serve steaming hot.