Qabooli Veg Biryani

Name: Qabooli Veg Biryani | Chickpeas Biryani | GF
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 cup Basmati rice (long grained variety); 1 cup Chickpeas (Qabooli channa cooked, but not mushy); 1.5 tsp Salt (or to taste); 3 TBSP Ghee (divided use, sub ghee with neutral veg oil for vegan); 2 black cardamom; 2 green cardamom; 4 cloves garlic; 2 Bay leaf; 1/2 tsp Whole Black Pepper; 1 cup Vegetables (I used french beans, Potato and carrots); 200 ml Yoghurt (I used Homemade); 2 tsp Garam Masala; 1 TBSP Biryani Masala; 1 TBSP Coriander powder; 1 tsp Red Chilli powder; 1 large Onion (or 2 medium); 4 Green chillies; 2 inch Ginger; 4 pods Garlic; Saffron strands (few - soaked in 4 TBSP milk); 4 TBSP Mint leaves; 4 TBSP Fried Onions

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Qabooli Veg Biryani is a protein rich Biryani made with chickpeas and flavourful basmati rice. Serve it with Raita / salad on the side

Qabooli Biryani is a rich, inviting dish that makes parties or potlucks more inviting.. I have posted 2 pulav varieties with Chickpeas (Kabuli Channa / Garbanzo beans) : Achari Channa Methi Pulao, Kabuli Channa Pulao. This dish can be made entirely with rice and chickpeas, but I chose to add veggies as well

This biryani is a layered one and was part of a Sunday brunch (when I cook slightly elaborate meals that the whole family enjoys). Personally, I would have added a Roti / bread as well to this Thali, but it was too hot to stand and make them. Next time perhaps.

If you are a fan of Biryani, why not check out Instant Pot Veg Biryani

Do make this at home and let me know what is usually part of your Sunday brunch / lunch.

Qabooli Veg Biryani is a protein rich Biryani made with chickpeas and flavourful basmati rice. Serve it with Raita / salad on the side

Other One pot meals with rice you may like…

Instant Pot Vegetable Biryani

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Prep time – 20 mins, Cook time – 30 to 45 mins, Serves – 4 generously

Qabooli Biryani (GF, can be vegan)

Main course, Indian

What you need to make Qabooli Biryani

Spice level – medium to high:

Long grain basmati rice – 1 cup (240 ml)
Cooked Chickpeas – 1 cup
Salt – to taste
Ghee / Oil – 3 TBSP (divided use)~ (skip ghee for vegan)
Whole spices – black cardamom 2, green cardamom 2, cloves 4, Bay leaf 2-3, black pepper – 1/2 tsp
Vegetables – 1 cup ( I used french beans, Potato and carrots)
Yoghurt – 1 cup (200 ml)
Spice powders – Garam Masala 2 tsp, Coriander powder 1 TBSP

PIN FOR LATER

Masala paste:

Onions – 1 large
Green chillies – 3 to 4
Ginger – 2 inch piece
Garlic – 3 to 4 pods

Topping:

Saffron strands (few) – soaked in 4 TBSP milk
Mint leaves – 1 handful
Fried Onions

How to make Qabooli Veg Biryani

Prep Work:

Wash and drain rice several times till most of the starch is washed away and soak it in clear water for 20-25 mins. Drain and cook with a pinch of salt, 1 tsp oil, whole spices till 70% done. Fluff with a fork and keep aside.
Make a paste of all the masala ingredients and keep aside.

How to make:

In a thick bottomed pan / Kadai, add rest of the ghee / oil.
Add the sliced onions, masala paste and sautè for 6-7 mins till oil separates. Now add the spice powders and yoghurt and mix well till the tomatoes soften, add the chickpeas now. and mix gently.
Remove 2/3 of this filling and keep aside.
In the same pan, add 1/3 of the partially cooked rice evenly over the chickpeas masala paste. top with a third of the saffron milk and a few mint leaves.
Repeat this layer twice over. Sprinkle a few tsp of water, cover and cook till rice is done fully but not mushy.
Serve with salad, papad, raita for a filling meal.