Hyderabadi Kabuli Biryani Recipe

Hyderabadi Kabuli Biryani Recipe

- 1 cup chickpeas

- 3 cups rice

- Salt to taste

- 1 tablespoon red chili powder

- 1 cup yogurt (whisked)

- 1 teaspoon turmeric powder

- 2 tablespoons ginger garlic paste

- 4 onions (sliced)

- 1 cup fresh coriander leaves

- 4 green chilies

- 1 tablespoon garam masala powder

- 3 tablespoons lemon juice

- 1 cup cooking oil

- 1 cup milk

- A pinch of whole garam masala

Method:

1. Soak chickpeas in water for half an hour until they are soft. Then, boil them until they are cooked but still retain their shape. Drain the chickpeas and set aside.

2. Mix salt and red chili powder into the whisked yogurt.

3. Fry half of the sliced onions in hot oil until golden brown. Remove a portion for garnishing.

4. In the remaining oil, fry the remaining onions until translucent, then add ginger garlic paste and cook until fragrant.

5. Add turmeric powder, whisked yogurt, 2 chopped green chilies, a little chopped coriander, and a pinch of whole garam masala. Cook for 5 minutes and then remove from heat.

6. Boil the rice with garam masala powder and salt. Drain the rice when it is 70% cooked.

7. In a separate pan, heat a little oil and layer one-third of the rice. Sprinkle some garam masala powder, lemon juice, a little chopped coriander, and a little mint. Add a portion of the chickpeas.

8. Repeat the layering process two more times, adding fried onions, chopped green chilies, chopped coriander, and mint in between layers.

9. Finally, pour milk over the layered rice and cover with a lid. Let it cook on low heat for a while.

10. Serve hot with fried green chilies or eggplants for garnish.