Instructions

For the rice
Wash and soak the rice in enough water for 2 hours, drain and keep aside.
Combine the rice, salt, oil and enough water in a deep non-stick pan, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
Drain, transfer to a deep bowl, add the ghee and mix well. Keep aside.

For the chana dal
Wash and soak the chana dal in enough water for 2 hours, drain and keep aside.
Combine the chana dal, turmeric powder, salt and enough water in a deep non-stick pan, mix well and cook on a medium flame for 6 minutes, while stirring occasionally.
Drain well and keep aside.
Heat the oil and ghee in a broad non-stick pan, add the onions, ginger-garlic paste, cardamom and cinnamon and sauté on a medium flame for 2 minutes.
Add the turmeric powder, chilli powder, garam masala and cumin seeds powder and sauté on a medium flame for 1 minute.
Lower the flame, add the curds, mix well and cook for 30 seconds, while stirring continuously.
Add the cooked chana dal and little salt, mix gently and cook on a medium flame for 2 minutes, while stirring continuously. Keep aside.

How to proceed
Combine the saffron and warm milk in a bowl, mix well and keep aside.
Take a deep non-stick pan or a handi, put ghee and cook on a medium flame for a few seconds.
Remove the pan from the flame, add half the rice and spread it evenly.
Put half the chana dal mixture and spread it evenly.
Sprinkle half of the mint-coriander mixture evenly over it.
Put half the saffron-milk mixture and 2 tbsp of rose water evenly over it.
Repeat steps 3 to 6 to make 1 more layer.
Place the deep non-stick pan or handi on a non-stick tava (griddle) and cook on a slow flame for 20 minutes.
Serve hot.

Nutrient values (Abbrv) per serving
Energy 365 cal
Protein 7.2 g
Carbohydrates 45.5 g
Fiber 4 g
Fat 16.5 g
Cholesterol 4.6 mg
Sodium 19.5 mg
Click here to view calories for Qabooli Biryani, Hyderabadi Chana Dal Biryani