Biryani is a very famous rice preparation but Biryanis are made differently. Here we are making a biryani with seekh kababs and cream
This is definately an exotic treat.
Ingredients for Malai Seekh Biryani
Steps for Malai Seekh Biryani
Malai Seekh Biryani
Ingredients
• For the seekh kabab
1 small onion
Some mint and coriander leaves
2 green chillies
500 gms boneless chicken (cut in cubes)
Salt to taste
1 tsp red chilli flakes
1tbsp ground and roasted coriander seeds and cumin
1 tbsp ginger garlic paste
2 tbsp roasted gram powder
1 tsp ghee
• For the creamy mixture
Paste of 10 almonds and 2 tbsp dried watermelon seeds
2 cups milk
1 cup mayonnaise
½ cup grated processed cheese
1 cup fresh cream
• For the malai seekh biriyani masala
Half cup oil
2 bay leaves
5 cloves
2-3 cinnamon
2 black cardamom
3-4 green cardamom
2 onions finely chopped
2 tbsp ginger garlic paste
Salt
4-5 chopped green chillies
1 tbsp white pepper powder
1 cup curd
1 ½ tsp garam masala powder
• For the layer of rice
750 gms Rice
Cinnamon
Black cardamom
Black cumin
Star anise
Salt
Oil
• For garnishing the layers
Some kewda water
Some coriander leaves
Some mint leaves
Fried onions
2 tbsp olive oil/ghee
2 tbsp milk
Steps
1. To make the seekh kabab, first we will add some sliced onions, coriander and mint leaves, green chillies in a chopper. Grind these up finely.
2. Into this ground mixture in the chopper, add cubed boneless chicken. (wash and dry the chicken pieces thoroughly before adding them). Add in some salt, red chilli flakes, ground and roasted coriander seeds and cumin, ginger garlic paste and roasted gram powder. Grind these ingredients thoroughly.
3. Transfer this mixture into a bowl, add ghee and mix well. Let it rest inside the refrigerator for half an hour.
4. For the creamy mixture, take the paste of soaked almonds and water melon seeds in a bowl. (the almonds need to be soaked overnight and their peel must be taken off before making the paste). Add in milk, mayonnaise, grated cheese and fresh cream. mix nicely till they are well combined.
5. Now, we will shape the seekh kababs. For this, grease your palms with ghee/oil. Take the mixture out of the fridge and shape them into oblong shapes, rounding them with the palm of your hands.
6. Heat some oil in a pan and fry the seekh kababs, grilling them on both sides.
7. For the malai seekh biriyani masala, heat oil in a pan. Add in bay leaves, cloves, cinnamon, black cardamom and green cardamom. Stir and fry on low flame.
8. Into that, add in finely chopped onions and stir fry till the onions turn soft
9. Then, add ginger garlic paste, salt, chopped green chillies and white pepper powder. Roast them well along with the onions on low flame.
10. Add curd once the masala is well done. (to prevent the disintegration of curd when you add it in, keep the flame on low and keep stirring continuously for a while after adding it in). cook on low flame for 5-6 mins
11. Add in garam masala powder and mix well
12. Pour in the earlier prepared creamy mixture and keep stirring keeping the flame on high.
13. Bring the mix to a boil, then cover and simmer on low flame for 2-3 mins. Take it off the heat
14. Now to assemble we will first add a layer of rice. (boil the rice till its 90% done along with cinnamon, black cardamom, black cumin, star anise, salt and oil)
15. For the next layer, spread the prepared gravy and top it off with seekh kababs
16. Next, spread over the seekhs the remaining gravy.
17. Spread another layer of rice over it
18. Sprinkle some kewda water, some mint and coriander leaves, some fried onions.
19. Pour over it oil/ghee and then milk
20. Cover and cook on high flame for 5-10 mins
21. Lower the flame and simmer for another 10 mins. Serve.
