. . .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.
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
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’
followed by the chillies
cover & keep aside
cook till the rice is al dente
strain the cooked rice
layer over the fresh herbs on the chana dal
cover with a wet tea towel
place the lid on top
place in 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