To make Hyderabadi Kabuli Biryani first, take a pan to add oil once the oil heat up add onions and cook until it turns into brown then take out the half onion. In a remaining onion add ginger and garlic paste, stir it for 1 minute then pour the tomato puree and cook until the oil oozes out.

Add red chili, turmeric, salt, green chili and garam masala powder, mix it up well then put the yogurt and stir until the oil separate from masala then place the boiled split chickpeas and mix it up.

Put chopped coriander and mint leaves and mix it well and simmer for 5 to 10 minutes. 10 minutes later pour the lemon juice, mix it well and keep set aside.

Take a pan to add 5 glass of water along with garam masala and 2 tablespoon of oil, cover with the lid and bring it to boil. when the water boil add soaked rice and stir it gently, cover and cook for 8 to 10 minutes then strain it.

In a large pan add half rice the add the prepared split chickpeas and now make a layered with remaining rice. spread food colour along with fried onion and mint leaves then simmer for 10 minutes.

You can try our Hyderabadi Mutton Keema Biryani or check out our Biryani Playlist