Mughal Rulers had ruled over India for a very long time and some Rulers taught us the good things and some came only for conquest. Qabooli is one such cuisine passed on to us by the Mughals meant to be enjoyed during Festivities like EID. It’s a cuisine of Hyderabad and a vegetarian one where the main ingredient with long grain rice is Chana Dal or split gram Dal. It’s a very tasty vegetarian dish. I sometimes like having vegetarian food and this one is always a hit with me. Friends, pls do try, thank you

Serves – 3 people

Preparation time – 25 mins, Cooking time- 60 mins

Ingredients

1 cup long grain rice

1/2 cup Chana Dal or Split Gram Dal

2 medium size onion chopped fine

2-3 green chillies chopped

1/2 cup milk

1/4 cup yoghurt whisked

1 Tbsp ginger paste

1 Tbsp garlic paste

1 tsp turmeric powder

1 tsp red chilli powder

Ground powder of 1” cinnamon stick, 1/2 tsp caraway seeds, 2-3 green cardamoms and 10 black peppercorns

2-3 juice of lime

1 sprig coriander leaves chopped

1 sprig mint leaves chopped

2 Tbsp ghee

1/2 cup mustard oil

Salt to taste

Method

Wash and soak rice for 20 mins. Wash and soak Dal for 20 mins. In a deep rimmed bowl pour 2 ltrs water and add salt. Add rice and cook until 2/3 rd done. Drain and spread on a plate. In another wok boil 2-3 cups water and add turmeric powder and salt and add Dal. Cook till 90%. And drain and set aside. In a wok heat oil and add chopped onions and fry till golden in colour. Keep aside half and add ginger and garlic paste, red chilli powder and yoghurt. Stir briskly and once starts boiling and oil leaves surface add Dal and cook for 1-2 mins. Set aside. In a heavy rimmed bowl smear with oil and add half of par boiled rice, Dal and half of fried onions, chopped coriander, mint, green chillies, lime juice and sprinkle milk. Add half of ground powder of cinnamon, caraway seeds, green cardamom and black peppercorns. Add rest of the par boiled rice, rest of the chopped coriander leaves, ground powder or cinnamon, cardamom, caraway seeds and peppercorns, mint leaves, green chillies. Close with a tight lid and cook in high flame for 1-2 mins and low flame for 10 mins until rice steams. Serve hot