How to Master Homemade Chana Dal Pulao Recipe: A Spicy Trail’s Recipe Inspired by Hyderabadi Qubooli
Welcome to our culinary adventure as we present to you a captivating recipe crafted by The Spicy Trail – the Homemade Chana Dal Pulao Recipe, inspired by the flavorsome essence of Hyderabadi Qubooli. In our quest to unravel the secrets of this delightful dish, we’re excited to share the wholesome benefits of its key ingredients, and its widespread popularity across diverse palates.
What is Hyderabadi Qubooli Rice?
This exquisite dish, Chana Dal Pulao, is a harmonious blend of aromatic rice infused with the nutty essence of chana dal (split Bengal gram). Originating from the heartlands of Hyderabadi cuisine, this flavorful concoction marries lentils and rice, elevating it to a symphony of taste and texture. Rich in proteins, fiber, and essential nutrients, this dish not only delights the taste buds but also serves as a wholesome meal, cherished by many for its nourishing qualities.
The preparation of this tantalizing dish involves a meticulous fusion of carefully selected ingredients, harmonizing together to create a symphony of flavors. The recipe brings together a fragrant mix of spices, the wholesomeness of chana dal, and the texture of perfectly cooked rice. Stay tuned as we guide you through the steps towards recreating this culinary marvel in your own kitchen.
About The Recipe
As we embark on this flavorful journey, get ready to immerse yourself in the essence of spices and the warmth of cooking aromas. Gather your ingredients, prepare your kitchen canvas, and join us in unraveling the steps to craft your own Homemade Chana Dal Pulao inspired by the cherished flavors of Hyderabadi Qubooli. Let’s delve into this culinary expedition together!
Homemade Chana Dal Pulao Recipe By The Spicy Trail | Hyderabadi Qubooli Recipe
Course: MainCuisine: Indian, PakistaniDifficulty: Medium6
servings20
minutes50
minutes350
kcal1
hour10
minutesIngredients
Cooking Oil – 1/2 Cup
Sliced Onion – 1 Cup
Zeera/Cumin Seeds – 1 tbsp
Whole Black Pepper – 1/2 tsp
Diced Tomatoes – 1 Cup
Ginger Garlic Paste – 2 tbsp
Whole Green Chilies – 4 Small Sized
Chili Flakes – 1 tbsp
Garam Masala – 1/2 tsp
Salt – 2 tbsp
Dal Chana – 1 Cup (Washed & soaked for 2 hrs)
Wwater – 6 Cups
Rice – 3 Cups (Washed and soaked)
Dried Mint Leaves – 2 tbsp
Red Food Coloe (Optional)
Directions
- Heat oil in a pan, sauté sliced onions until they turn light brown. Add cumin seeds and whole black peppers, stirring until fragrant.
- Introduce diced tomatoes, ginger-garlic paste, and whole green chilies to the pan. Cook for 3-5 minutes or until the tomatoes soften. Now season the mixture with chili flakes, garam masala, and salt for added flavor.
- Combine pre-soaked Chana Dal with the mixture. Dall should be soaked for 2 hrs. Pour in water, cover the pan, and simmer for 15-20 minutes on low heat until the dal is partially cooked, absorbing flavors.
- Stir in washed and soaked rice into the mixture, ensuring it’s well incorporated. Rice should be soaked as per the instructions mentioned on rice packaging. Cover and let it cook for 10 minutes on low heat, allowing the rice to absorb the flavors.
- Sprinkle dried mint leaves over the dish, and if desired, add food color for visual appeal. Cover and continue cooking for an additional 15 minutes on low heat to meld the flavors together before serving.
Notes
- Please be aware that the provided calorie information is estimated and may not be entirely accurate, as it can vary based on factors like ingredient brands and portion sizes. We are not responsible for any dietary decisions made based on this information, and we recommend consulting with a nutritionist or using a nutritional calculator for precise calorie counts tailored to your specific ingredients and quantities.
Serving the Dish
Your tantalizing Homemade Chana Dal Pulao is now ready to be savored! Serve it hot, garnished with fresh coriander leaves or a squeeze of lemon for an extra burst of flavor. Pair it with cooling raita or a side salad to complement the robust flavors of this aromatic dish.
Storing and Shelf Life
To store leftovers, allow the pulao to cool completely before transferring it to an airtight container. Refrigerate it and consume within 2-3 days for the best taste and quality. Alternatively, for longer preservation, this dish can be frozen in portions. Ensure it’s stored in freezer-safe containers or zip-lock bags, marking the date for reference. When ready to enjoy, thaw it in the refrigerator overnight and reheat gently on the stove or in the microwave.
Useful Tips
Here are some useful tip for perfect qubooli rice:
- Soaking Time: Soaking the Chana Dal and rice beforehand ensures even cooking and enhances the dish’s texture.
- Spice Adjustments: Tailor the spice levels to your preference by adjusting chili flakes and green chilies.
- Flavor Enhancement: Experiment with adding a dash of saffron-infused water or a pinch of kasuri methi (dried fenugreek leaves) for added depth of flavor.
For more culinary adventures and delightful recipes, explore our array of dishes that span various cuisines and courses. Discover an array of tantalizing recipes on our blog to elevate your dining experience! Happy Cooking!
