Bismillahir Rahmanir Raheem

Qubuli is a comfort food when cooked in my home. It is a very colorful, fragrant, easy-to-cook rice dish. You could actually cook Qubuli and serve it with dum-ka -Qeema and raita on the side and it proves to be as fancy as the traditional Biryani without all the extra work.

Here's what you need to make it...


Rice-2 cups, soaked for 30 minutes
chana daal-1 cup, (boiled in 1-1/2 cup of water until cooked but still firm and in shape and drained)
water-as needed
ginger-garlic paste-2 tbs
salt-to taste
turmeric powder-1 tsp
cloves-6 in no
cinnamon sticks-4-6 small pieces
cardamom-4-6 pods
oil-2-4 tbs
mint leaves-1/2 cup, chopped
cilantro-half cup, chopped
green peppers-6-8
yogurt-1 cup
onions-2, thinly sliced

Method: Heat oil in a heavy bottomed pot and fry the onions until the turn golden and crisp. Remove half the onions and set aside. To the onions in the pot, add ginger-garlic paste along with the green peppers and saute until it give out a fragrant aroma and turns golden in color. Put in the spices and saute for a brief minute. Put in the yogurt and fry until all the moisture is absorbed. Also add the salt, turmeric powder too Now, add the boiled chana daal and fry for a little bit aand turn off the stove. Mix in the mint and cilantro leaves  and set aside.

In another pot, bring water to a boil and add the soaked rice along with salt and cook until 60 percent done. Drain all the water and remove halp the rice and leave hal in the pot. Add the cooked daal mixture evenly on the layer of rice.Pour the remaining rice over the daal  and cover the pot with a tigh fitting lid and cook on medium heat for 7-8 minutes or, until you see steam escape from the pot. Turn off the stove and transfer to a serving platter. Garnish with chopped mint leaves and the remaining fried onions. Enjoy!

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