Qabooli
Qabooli is a traditional Indian and Pakistani dish made with basmati rice and chana dal. It's a flavorful and hearty recipe that often includes spices like cumin, coriander, and garam masala. Qabooli is known for its rich and aromatic taste, and it's often enjoyed with raita (a yogurt-based side dish) or a variety of curries.
Ingredients
- 1 cup basmati rice
- 1/2 cup chana dal (split Bengal gram lentils)
- 2 onions thinly sliced
- 2 tomatoes finely chopped
- 4 cloves garlic minced
- 1- inch ginger grated
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon red chili powder (adjust based on your spice preference)
- Salt to taste
- 3 tablespoons cooking oil
- Fresh cilantro leaves for garnish (optional)
- Lemon wedges for serving
Instructions
- Rinse the basmati rice and chana dal separately under running water. Soak the rice in water for 30 minutes and the chana dal for about 2 hours. Drain both and set aside.
- In a large pot, heat the cooking oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
- Add the sliced onions and cook until they turn golden brown and caramelized. This may take about 8-10 minutes.
- Add the minced garlic and grated ginger to the pot and sauté for another minute until fragrant.
- Add the chopped tomatoes, coriander powder, garam masala, turmeric powder, red chili powder, and salt. Cook for a few minutes until the tomatoes soften and the spices are well combined.
- Add the soaked and drained chana dal to the pot along with 2 cups of water. Bring it to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 30-40 minutes or until the chana dal is cooked and tender. You can adjust the consistency by adding more water if needed.
- Meanwhile, in a separate pot, bring 4 cups of water to a boil. Add the soaked and drained basmati rice along with 1 teaspoon of salt. Cook the rice until it's about 70-80% cooked. Drain the rice and set it aside.
- Preheat the oven to 350°F (175°C).
- In a deep oven-safe dish, layer half of the par-cooked rice at the bottom. Then, spread the cooked chana dal mixture evenly over the rice layer. Top it with the remaining rice.
- Cover the dish tightly with aluminum foil and bake it in the oven for about 30 minutes. This will allow the flavors to meld together and the rice to fully cook.
- Once done, remove the dish from the oven and carefully fluff the rice with a fork. Garnish with fresh cilantro leaves, if desired.
- Qabooli is now ready to be served! Serve it hot with raita, curry, or enjoy it as is. Squeezing fresh lemon juice over the dish adds a tangy twist.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 381kcal (19%)Carbohydrates: 61g (20%)Protein: 8g (16%)Fat: 12g (18%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gSodium: 12mg (1%)Potassium: 323mg (9%)Fiber: 8g (33%)Sugar: 5g (6%)Vitamin A: 557IU (11%)Vitamin C: 14mg (17%)Calcium: 87mg (9%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
