Seekh Kebab Biryani aka Killer Biryani
Ingredients for Kebabs
- 1 kg chicken mince
- 1 medium onion
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 3-4 green chillies, chopped
- A handful of chopped fresh coriander
- 1 tablespoon Butter
- 2 heaped teaspoons cumin powder
- 1 heaped teaspoon coriander powder
- 1/2 teaspoon black pepper powder
- 2 heaped teaspoons garam masala
- 1 tablespoon lemon juice
- salt to taste (I used 1.5 teaspoon)
- 1 egg, lightly beaten
- 2 slices of bread
- Skewers
Instructions for Kebabs
- Grate the onions and squeeze out the water and discard it. We only need onion pulp.
- Place the onions in a bowl. Add ginger paste and garlic paste, green chilies, fresh coriander, butter, powdered spices (cumin, coriander, black pepper, garam masala, salt) and lemon juice.
- Add a lightly beaten egg to the mixture.
- Now add minced chicken meat to it.
- Grind the bread slices to bread crumbs texture.
- Mix them with the minced meat mixture and chop in a food processor.
- Cover and refrigerate the mixture overnight.
- Next day, shape the mixture into kebabs on skewers and grill them (or pan fry) until completely done. Don’t over-cook them otherwise they will be dry.
Ingredients For Boiled Rice
- 3 cups long grain basmati rice
- Black Peppercorns 10-12
- Cinnamon 1 big (or 2-3 medium sticks)
- Star anise 2
- Cloves 5-6
- Bay Leaf 2-3
- Green Cardamom 4
- Black Cardamom 2
Ingredients For The Biryani Masala
- 2 cups fried onions (use 3-4 very big sized onions)
- 2-3 potatoes, cut into wedges
- 1/2 teaspoon saffron
- 1/4 cup oil or as needed
- Cinnamon sticks 2 medium sized
- Bay leaf 2
- Green Cardamom 4
- Cloves 6
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 cups chopped tomatoes
- 2-3 green chillies, chopped
- 1.5 cups yogurt
- 4 teaspoons tomato paste/puree
- 1 teaspoon sugar (to cut down the acidity from the tomatoes. Use only if the gravy is a bit sour)
- salt to taste
Ingredients For Layering The Biryani
- Fresh coriander chopped
- Fresh Mint leaves chopped
- Green Chilies chopped
- Lemon slices
- 1/2 cup fried onions
- Potato wedges
- Saffron water
Instructions for Biryani
- Soak the rice for half an hour. Boil them with whole spices until completely cooked but not overdone.
- Thinly slice the onions and fry them until golden brown.
- Fry the potato wedges.
- Put saffron in a cup and add 3-4 tablespoons of warm water and keep aside.
- Heat oil in a pot and add whole spices to it and fry a little until aromatic.
- Add ginger and garlic paste and fry until it starts to turn golden.
- Now add tomatoes and green chilies. Add ¼ cup of water to it and cover and cook until the tomatoes and all mushy and the oil has separated from the tomatoes.
- In a separate bowl, add yogurt and whisk until smooth. Add tomato paste/puree and 1.5 cups of fried onions. Mix until combined well.
- Add this yogurt mixture to the gravy and cook on a low flame giving it an occasional stir until the gravy thickens and darkens slightly in colour.
- Add salt according to taste. Mix and taste the biryani masala. If it is a bit sour due to tomatoes, add 1 teaspoon (or less) sugar to neutralize the acidity.
- Add kebabs to the biryani masala. Be careful not to break the kebabs. If you think the biryani masala is dry you can add a little water according to your liking. Turn the flame very low and let it cook on dum (steam) for 5-10 minutes.
- Lastly, place a lit coal on a piece of foil in the middle of the pan and drizzle some drops of oil on it. When it begins to smoke, cover the pan for about 10 minutes. This will infuse a wonderful smoky BBQ aroma into the biryani masala.
- Take a large pan and start layering. Put half of the rice into it, followed by kebab biryani masala. Sprinkle some saffron water on it. Top with fried onions, lemon slices, coriander, green chilies, mint leaves and potato wedges. Repeat for second layer.
- Cover the pot tightly and steam (put on dum) for 10 minutes.
- Serve with Raita and fresh salad. Enjoy!
Seekh Kebab Biryani
Ingredients
Ingredients for Kebabs
- Chicken mince 1 kg
- Onion 1 medium
- Ginger paste 1 tablespoon
- Garlic paste 1 tablespoon
- Green chillies, 3-4, chopped
- Fresh coriander, a handful, chopped
- Butter 1 tablespoon
- Cumin powder 2 heaped teaspoons
- Coriander powder 1 heaped teaspoon
- Black pepper powder 1/2 teaspoon
- Garam masala 2 heaped teaspoons
- Lemon juice 1 tablespoon
- Salt to taste (I used 1.5 teaspoon)
- egg, 1, lightly beaten
- Bread slices 2
- Skewers
Ingredients For Boiled Rice
- Long grain basmati rice 3 cups
- Black Peppercorns 10-12
- Cinnamon 1 big (or 2-3 medium sticks)
- Star anise 2
- Cloves 5-6
- Bay Leaf 2-3
- Green Cardamom 4
- Black Cardamom 2
Ingredients For The Biryani Masala
- Fried onions 2 cups (use 3-4 very big sized onions)
- Potatoes, cut into wedges, 2-3
- Saffron 1/2 teaspoon
- Oil 1/4 cup or as needed
- Cinnamon sticks 2 medium sized
- Bay leaf 2
- Green Cardamom 4
- Cloves 6
- Ginger paste 1 tablespoon
- Garlic paste 1 tablespoon
- Chopped tomatoes 2 cups
- Green chillies 2-3, chopped
- Yogurt 1.5 cups
- Tomato paste/puree 4 teaspoons
- Sugar 1 teaspoon (to cut down the acidity from the tomatoes. Use only if the gravy is a bit sour)
- Salt to taste
Ingredients For Layering The Biryani
- Fresh coriander chopped
- Fresh Mint leaves chopped
- Green Chilies chopped
- Lemon slices
- 1/2 cup fried onions
- Potato wedges
- Saffron water
Instructions
Instructions for Kebabs
- Grate the onions and squeeze out the water and discard it. We only need onion pulp.
- Place the onions in a bowl. Add ginger paste and garlic paste, green chilies, fresh coriander, butter, powdered spices (cumin, coriander, black pepper, garam masala, salt) and lemon juice.
- Add a lightly beaten egg to the mixture.
- Now add minced chicken meat to it.
- Grind the bread slices to bread crumbs texture.
- Mix them with the minced meat mixture and chop in a food processor.
- Cover and refrigerate the mixture overnight.
- Next day, shape the mixture into kebabs on skewers and grill them (or pan fry) until completely done. Don’t over-cook them otherwise they will be dry.
Instructions for Biryani
- Soak the rice for half an hour. Boil them with whole spices until completely cooked but not overdone.
- Thinly slice the onions and fry them until golden brown.
- Fry the potato wedges.
- Put saffron in a cup and add 3-4 tablespoons of warm water and keep aside.
- Heat oil in a pot and add whole spices to it and fry a little until aromatic.
- Add ginger and garlic paste and fry until it starts to turn golden.
- Now add tomatoes and green chilies. Add ¼ cup of water to it and cover and cook until the tomatoes and all mushy and the oil has separated from the tomatoes.
- In a separate bowl, add yogurt and whisk until smooth. Add tomato paste/puree and 1.5 cups of fried onions. Mix until combined well.
- Add this yogurt mixture to the gravy and cook on a low flame giving it an occasional stir until the gravy thickens and darkens slightly in colour.
- Add salt according to taste. Mix and taste the biryani masala. If it is a bit sour due to tomatoes, add 1 teaspoon (or less) sugar to neutralize the acidity.
- Add kebabs to the biryani masala. Be careful not to break the kebabs. If you think the biryani masala is dry you can add a little water according to your liking. Turn the flame very low and let it cook on dum (steam) for 5-10 minutes.
- Lastly, place a lit coal on a piece of foil in the middle of the pan and drizzle some drops of oil on it. When it begins to smoke, cover the pan for about 10 minutes. This will infuse a wonderful smoky BBQ aroma into the biryani masala.
- Take a large pan and start layering. Put half of the rice into it, followed by kebab biryani masala. Sprinkle some saffron water on it. Top with fried onions, lemon slices, coriander, green chilies, mint leaves and potato wedges. Repeat for second layer.
- Cover the pot tightly and steam (put on dum) for 10 minutes.
- Serve with Raita and fresh salad. Enjoy!