When I can make pulav without onion and garlic, why not biryani? Here is my qubooli or the qabooli biryani with the goodness of Bengal gram dal but without any onion and garlic made in the Instant Pot. Check out this easy-peasy chana dal biryani or the qubooli biryani with the detailed step-wise pictures.
I have been waiting to share this recipe for the past two years. Yes, you read it right – two years. I first tested this recipe during the 2017 summer, just before our India trip and shared it on my Instagram. I made it again in India for my family, but I did not click any pictures. And then I thought of making it during the April 2018 marathon, but when I saw the 2019 theme, I shoveled it for this year. So finally, here I am posting it.
Qubooli Biryani:
Qubooli biryani is the traditional Hyderabadi veg biryani made with chana dal or the Bengal gram dal. It is mildly spiced and made only with rice and lentils (chana dal), yet it is delicious and exotic. Thanks to the royal spices that add the flavor. We don’t need to add any flavoring agents like kewra water as we did in Hyderabadi biryani. I know, I am repeating this again, but I need to insist again – this qubooli biryani is a simple yet flavorful dish.
As you can see on the list, I used the Blackstone flower or the dagad phool flower. We don’t use it for this biryani, but as we love the flavor, I included that as well. But you can skip it if you can’t source it. Please check the recipe notes section for the Bengal gram soaking time and other cooking time options.
Now without any further ado, here is the Hyderabadi famous Qabooli biryani recipe-
Ingredients:
- 1 tbsp ghee, unmelted
- One bay leaf
- 1 tsp shahi jeera
- Three cardamom
- Three cloves
- 2-inch cinnamon stick
- 1-star anise
- One dagad phool
- One small mace
- Three green chilies
- ¼ cup mint, finely chopped
- ¼ cup cilantro, finely chopped
- ½ tsp garam masala
- ¼ tsp turmeric powder
- 2 tsps salt
- 1 cup basmati rice
- ½ cup chana dal
- 2.25 cups water
Prep-Work:
- Wash and soak the rice for 15 to 20 minutes.
- Wash and soak the Bengal gram dal for at least 45 minutes. You can soak up to 2 hours
How to prepare qabooli biryani in Instant Pot?
- Set the Instant pot in the saute mode and when the display shows hot, add the ghee. Let it melt.
- Then add the bay leaf, shahi jeera, cardamom, cloves, cinnamon stick, star anise, Blackstone flower, mace, and the slit green chilies. Fry for 30 seconds.
- And then add the finely chopped mint and cilantro. Cook until they wilt.
- Add the garam masala, turmeric powder, and the salt. Mix thoroughly.
- Now add the rice and chana dal.
- Then add the water and mix gently.
- Press the cancel button and then close the Instant Pot lid and make sure the vent is in the sealing position. Press the “Rice” preset button and when the cooking is complete, allow the pressure to release naturally.
- Carefully open the lid after releasing the pressure and allow the pulav to cool for 5 minutes. Then fluff it up with a fork or spatula.
- Serve it hot with yogurt or raita.
Recipe Notes-
- As always adjust salt and spices according to your preference.
- I made it without onion and garlic, but you can include both. After adding the whole spices and green chilies, you can add 1 cup of chopped onion and 2 tsps of ginger-garlic paste and saute until the onion turns translucent. Then you can add the mint leaves and follow the other steps — no change in cooking time.
- I have used dried mint also for this recipe. Two to three tsps of dried mint would be sufficient for this recipe.
- Make sure you soak the chana dal for at least 45 minutes. If you prefer soft dal, soak in hot water for 45 minutes or soak for 2 hours. If you forgot to soak, then do not use the rice mode. Also, don’t soak the basmati rice for more than 10 minutes. Instead of rice mode, use manual mode and pressure cook for 5 minutes and release the pressure after 5 minutes.
- Also, you can cook the biryani in the pressure cooker as well. In that case, soak the dal for 30 to 45 minutes but not more than that. Pressure cook for just one whistle.
📖 Recipe
Qabooli Biryani | Instant Pot Chana Dal Biryani
Ingredients
- 1 tbsp ghee unmelted
- 1 bay leaf
- 1 tsp shahi jeera
- 3 cardamom
- 3 cloves
- 2 inch cinnamon stick
- 1 star anise
- 1 Blackstone Flower
- 1 small mace
- 3 green chilies slit
- ¼ cup mint finely chopped
- ¼ cup cilantro finely chopped
- ½ tsp garam masala
- ¼ tsp turmeric powder
- 2 tsps salt
- 1 cup basmati rice
- ½ cup Bengal gram
- 2.25 cups water
Instructions
Prep-Work:
- Wash and soak the rice for 15 to 20 minutes.
- Wash and soak the Bengal gram dal for atleast 45 minutes. You can soak up to 2 hours.
Instructions:
- Set the Instant pot in the saute mode and when the display shows hot, add the ghee. Let it melt.
- Then add the bay leaf, shahi jeera, cardamom, cloves, cinnamon stick, star anise, Blackstone flower, mace, and the slit green chilies. Fry for 30 seconds.
- And then add the finely chopped mint and cilantro. Cook until they wilt.
- Add the garam masala, turmeric powder, and the salt. Mix thoroughly.
- Now add the rice and chana dal.
- Then add the water and mix gently.
- Press the cancel button and then close the Instant Pot lid and make sure the vent is in the sealing position. Press the “Rice” preset button and when the cooking is complete, allow the pressure to release naturally.
- Carefully open the lid after releasing the pressure and allow the pulav to cool for 5 minutes. Then fluff it up with a fork or spatula.
- Serve it hot with yogurt or raita.
Notes
- As always adjust salt and spices according to your preference.
- I made it without onion and garlic, but you can include both. After adding the whole spices and green chilies, you can add 1 cup of chopped onion and 2 tsps of ginger-garlic paste and saute until the onion turns translucent. Then you can add the mint leaves and follow the other steps — no change in cooking time.
- I have used dried mint also for this recipe. Two to three tsps of dried mint would be sufficient for this recipe.
- Make sure you soak the chana dal for atleast 45 minutes. If you forgot to soak, then do not use the rice mode. Also, don't soak the basmati rice for more than 10 minutes. Instead of rice mode, use manual mode and pressure cook for 5 minutes and release the pressure after 5 minutes.
- Also, you can cook the biryani in the pressure cooker as well. In that case, soak the dal for 30 to 45 minutes but not more than that. Pressure cook for just one whistle.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
I make Chana Dal Khichdi and now cook it in Instant Pot. Still have to try this Biryani .. Biryani
pics are too tempting!! Instant Pot cooking is fun and fuss-free na !!
Absolutely :-)
I am loving your instant pot version. I am new to instant pot, though have cooked for ages in our pressure cooker. I am going to try this for sure in an instant pot.
Thanks Renu.
This was my first dish cooked for this theme and we totally enjoyed it. Since I stock black stone I use it for all biryanis, hahaha…this is totally worth the 2 year Srividhya..:)
he he… Thanks Valli.
Healthy and nutritious biryani with rice and lentils. . Good one
Thanks :-)
This version of one pot qabooli biryani sounds easier than the layering method and looks absolutely yum.
Thanks :-)
Qabooli biryani is the winner for this letter and each one is unique. This one made in the Instant pot makes a mark on its own!! Very flavorful, Srividhya.
Thanks a lot, Harini.
Lovely and nutritious biryani. This dish is a proof of how even simple, vegetarian biryani options can taste delicious.
Absolutely. :-) Thanks Suma.
Yes once a Theme is decided for Mega marathon we are tempted to put the recipes of that category in drafts :))
The chana dal Biryani is one of my favourite , it has a very delicious flavour , which is so unique for a Biryani .
:-) :-) True. Thanks, Vaishali.
2 yrs.. worth the weight..yummy biryani with channa dal .. beautiful capture as always…
Thanks da.