From Maimoona Yasmeen’s Recipes for 5 to 6 servings
Oil for frying
1. In a frying pan, add oil for frying. When the oil is hot add 4 onions chopped and fry till they turn brown and crispy.
2. Keep this aside.
For gravy (Aqni) :
Bengal gram or chana dal: 125 grams
Cooking oil: 3 tablespoons
Ginger garlic paste: 1 ½ tablespoon
Turmeric powder: ½ teaspoon
Salt: 1 ½ teaspoon
Red chilli powder: 4 teaspoons
Curd: 200 grams or 1 ½ tea cup
Chopped coriander: ½ tea cup
Mint leaves: ½ tea cup
Spices or garam masala powder: ½ teaspoon
Cardamom or elaichi powder: 1/4th teaspoon
1. In a pan, add Bengal gram or chana dal. Add 2 cups of water and close the lid. Cook on low flame till the Bengal gram gets tender but not sticky. Let the water dry up, switch off the flame and keep the cooked Bengal gram aside.
2. In an another saucepan, add oil.
3. When the oil is hot, add ginger garlic paste, stir for 15 seconds and add turmeric powder, salt, red chilli powder, chopped tomatoes and close the lid.
4. Cook for about one minute till the tomatoes get tender.
5. Take out the lid and sauté for about 30 seconds.
6. Add whipped curd. Mix well and add chopped coriander, mint leaves, spices or garam masala powder, cardamom or elaichi powder, add cooked Bengal gram or chana dal.
7. Cook for about a minute and switch off the flame.
For Cooking Rice:
Basmati Rice: 500 grams
Water: 1500 ml
Small sticks of cinnamon (dalchini): 2
Black cloves (lavang) : 2
Cardamoms (elaichi): 2
Caraway seeds (shahzeera): 1 teaspoon
Chopped coriander: a handful
Mint leaves: a handful
Salt: 3 teaspoons
1. Soak rice in water for about half an hour.
2. In a pan, add water. Add cinnamon sticks, black cloves, slit cardamoms, caraway seeds or shahzeera chopped coriander, mint leaves, salt and close the lid.
3. When the water comes to boil, add soaked and drained rice.
4. Semi-cook the rice stirring at times.
5. Drain the water thoroughly.
Cooked Bengal gram gravy
Fried onions (which we had kept aside)
Chopped coriander: a handful
Chopped mint leaves: a handful
Cooked oil (oil which we used for frying) : 1 tablespoon
Clarified butter or pure ghee: 1 tablespoon
Milk: ½ tea cup
Orange food colour: 2 pinches
1. Take out half of the semi-cooked rice from the pan and keep it aside.
2. Spread the cooked Bengal gram gravy in the form of a layer on the top of the remaining rice.
3. Spread 3/4th of the fried onions on the top of the layer of cooked Bengal gram.
4. Add the rice which we had kept aside.
5. Spread evenly on the layer of cooked Bengal gram.
6. Add chopped coriander, chopped mint leaves, add the remaining fried onions (ie 1/4th of the fried onions), add one tablespoon cooked oil( which we used for frying the onions).
7. Add clarified butter or pure ghee, 2 pinches of orange food colour mixed in half cup of milk and spread it on the top layer of rice.
8. Fix the lid using dough or an aluminium foil.
9. Cook on medium flame for about a minute or till the steam develops.
10. Keep changing the position of the pan.
11. Simmer for about 5 minutes and do not forget to change the position of the pan.
Hyderabadi Qubooli is ready. Serve with Dahi ka Raitha.