Qubooli Biryani

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Recipe

Ingredients

1 cup	basmati rice
1/2 cup	chana dal (split chickpeas)
1 large	onion, thinly sliced
1 medium	tomato, chopped
1/4 cup	yogurt
1 tablespoon	ginger-garlic paste
1 teaspoon	red chili powder
1/2 teaspoon	turmeric powder
1 teaspoon	garam masala
1 teaspoon	cumin seeds
2 tablespoons	ghee or oil
1 stick	cinnamon
2 pieces	cloves
2 pieces	green cardamoms
1 handful	fresh coriander leaves, chopped
1 handful	fresh mint leaves, chopped
1 pinch	saffron
1/4 cup	warm milk
—	salt to taste

Instructions

1. 1 Wash and soak the basmati rice for 30 minutes. Drain and set aside.
2. 2 Wash and soak the chana dal for 1 hour. Drain and set aside.
3. 3 Heat ghee or oil in a heavy-bottomed pan. Add cumin seeds, cinnamon, cloves, and cardamoms. Sauté until aromatic.
4. 4 Add sliced onions and sauté until golden brown.
5. 5 Add ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.
6. 6 Add chopped tomatoes, red chili powder, turmeric powder, and salt. Cook until the tomatoes are soft.
7. 7 Add the soaked chana dal and cook for 5-7 minutes, stirring occasionally.
8. 8 Add yogurt and cook for another 2-3 minutes.
9. 9 Add 2 cups of water and bring it to a boil. Add the soaked rice and mix well.
10. 10 Cover and cook on low heat until the rice is cooked and water is absorbed.
11. 11 In a small bowl, soak saffron in warm milk.
12. 12 Once the rice is cooked, drizzle the saffron milk over the rice.
13. 13 Sprinkle garam masala, chopped coriander, and mint leaves over the top.
14. 14 Cover and let it sit for 5 minutes before serving.