X

Chicken Malai Seekh Kebab Biryani

Perfect Chicken Malai Seekh Kebab Biryani Recipe for biryani lovers who love to try variations. Biryani in India is one of the foods we love the most, and every biryani lover wants to try out their variations. In this, we use chicken mince with which we further prepare seekh kebab then sear it in white mild spicy gravy along with some lightly fried potatoes and boiled egg.

I also love biryani and never hesitate to try new recipes, and this recipe works too well for me. You could adjust and change the recipe according to your wishes.

If you want to try a new variation of biryani, this is the Chicken Malai Seekh Kebab biryani recipe for you. Since then I have optimized it a little bit and developed a different version and tried it out with some improvements and changes to the recipe.

In India, Biryani is a food that is loved by most of us. I also just love biryanis and try out new recipes regularly.

I have added light fried flavored potatoes and eggs in this biryani as for a Bengali a Biryani is never complete without these two ingredients.

I saw this Chicken Seekh Kebab Biryani recently and I wanted to give it a try because it just sounded too good to me.

You may also like some other chicken recipes on my blog – Bengali Bhuna Chicken Masala, Homemade Chicken Popcorn (Secret Recipe of Spice Mix), Orange Chicken Recipe (Panda Express Copycat), Chicken Hakka Noodles. 

Chicken Malai Seekh Kebab Biryani               

What Is Biryani?

Biryani consists of layers of rice cooked with meat on low heat or dum. Biryani is prepared in many ways and each is unique and has its own significance depending on where it is prepared.

Hyderabadi Style Biryani, Lucknowi Biryani, Malabar biryani, Kolkata biryani to name but a few. Each and every region of India has its own Biryani and they all taste amazing.

In fact, chicken and rice are unbeatable in any form. Be it biryani, pulao, risotto, fried rice, or different preparations from all around the globe.

Check out the Chicken Malai Seekh Kebab Biryani Recipe Video :

About Chicken Malai Seekh Kebab Biryani Recipe

I have used chicken mince for this biryani (also known as Chicken Keema) and also shaped it into a Kebab and lightly fried. Basically, the chicken kebab is fried in this biryani in white sauce. 

For the perfect biryani recipe, it is always recommended to marinate the meat for at least a couple of hours in spices and yogurt. This helps infuse the flavors perfectly.

Later, the herb or spices are added to a creamy white sauce and you will really enjoy eating this way. The seekh kebabs become so soft and juicy in the creamy sauce that it almost melts in the mouth. So I simply fried the kebabs lightly and added them to the creamier white sauces later, so you will really enjoy it!

Cooked to perfection with Indian spices and caramelized onions, this delectable fried rice dish is made with tender, juicy chicken mince.

This biryani is basically a combination of rice cooked with chicken keema prepared as seekh kebab, garlic, onions, ginger, coriander, turmeric, and spices. Add the right spices and then use a skewer to prepare the seekh kebab and cook on dum in the oven for about 20 minutes on the lowest heat.

The tastes of rice and chicken are enhanced when they are cooked with spices, ghee, fried onions, and mint. So do not skip the step of frying or caramelizing onions.

Use good quality rice and fresh chicken mince to make seekh kebab and biryani and use a heavy skillet with a bottom to cook, if the pan is not heavy, it may burn so use a heavy bottom pan.

Moreover, in the following, I am going to show you the layered biryani recipe on the stovetop. Additionally, I will be showing you the detailed step-by-step process.

This Chicken Malai Seekh Kebab Biryani is,

  • Flavourful and aromatic
  • Delicious and lip-smacking
  • Loaded with juicy seekh kebabs
  • Perfect for special party occasions
  • Great for your weekend lunch and dinners
  • A delectable dish for Pot Lucks too

 

Ingredients


Chicken – In this recipe, I have used fresh chicken mince, which is the best for seekh kebab biryani. 

For Marination – The first marinade includes ginger paste, garlic paste, coriander powder, roasted cumin powder, salt to taste, lemon juice, fresh cream, garam masala powder. Mix nicely.

Rice and whole spices – For best results, use long grain Basmati rice. It turns fluffy, separate, and aromatic, which tastes delicious in this Biryani. The rice should then be cleaned, washed, and soaked for 30 minutes. 

I recommend using Basmati Rice, but any rice will do, but it’s the best. we will season the rice with black cardamom, green cardamom, javitri, cloves, cumin seeds, black peppercorn, star anise, cinnamon, and bay leaf. The mild flavor from these spices will contribute to the delicious taste.

Other Ingredients – In addition to the above-mentioned items, we will need cumin seeds, ginger garlic paste, green chili, kewra essence, lemon juice, fresh cream, yogurt and, rose water.

Potatoes – I have used boiled and then lightly marinated with salt, ghee, and biryani masala and then fried lightly. It enhances the taste of biryani too. 

Egg – I have added boiled eggs here in this recipe.

How to make Chicken Malai Seekh Kebab biryani step by step with photo:

  1. In a pressure cooker add water, potatoes, salt, ghee, and biryani masala. Mix well. Give 2 whistles. Just half cook it, do not over boil the potatoes.
  2. Once all the steam evaporates. Open the lid carefully and take out the potatoes and keep them aside.
  3. In a heavy pan, add water let it boil a little then add whole spices like shahi Jeera, black cardamon, javitri/mace, cinnamon stick, salt to taste, bay leaf, and mix. Then add basmati rice. Mix well. Cook till 80% is reached (otherwise when assembling it could break if fully cooked).
  4. Turn off gas and drain out water. Take out rice on a plate. Let it cool and keep it aside.
  5. Heat oil in a pan and fry potatoes till lightly golden brown. Take out and keep aside.
  6. In the same pan fry 3 onion slices to make some Barista. Stir continuously to get evenly fried golden Barista.
  7. Take out and keep aside. If possible spread on a plate to get better results.
  8. Take another pan and add 4 tbsp oil and add onion slices. Saute for 3 minutes on medium flame. 
  9. Add the cashews to it and saute for 2 minutes on medium heat.
  10. Add poppy seeds and saute for more than 3 minutes on medium flame.
  11. Cook till onion becomes translucent, not brown. Turn off-gas. Let it cool and then transfer in a blender.
  12. Now take a blender and add coriander, mint, and 10 green chilies. Grind into a coarse mixture. Keep aside.
  13. Now add the cooked onion, cashew, and poppy seed mixture into a blender. Add 4 green chilies but that’s optional if you do not want it spicy. Grind into a smooth mixture. Keep it aside.
  14. Now take the minced chicken in a large bowl and add coriander, mint leaves, green chilly paste, ginger paste, garlic paste, coriander powder, roasted cumin powder, salt to taste, lemon juice, garam masala powder, and fresh cream. Mix well with washed hands nicely.
  15. Now cover it and keep it overnight in the fridge for best results. (Note – However, you can add two tablespoons of cornflour and mix in a rush, then cover and let sit for two hours).
  16. Heat 3 big spoons of oil in a pan on medium flame. Oil starts to smoke a little then add black peppercorns, cloves, cardamom, shahi Jeera, and bay leaves. Saute for 1 minute on medium flame.
  17. Now add the onion paste we prepared. Now saute for 2 minutes. Then pour water into the blender and take what is left. I have tried not to waste anything. Cook for 5 minutes on medium flame.
  18. Cook for 5 minutes on medium flame. Add plain yogurt and mix well.
  19. Add salt to taste and black pepper powder. Mix well. Cook till oil separates from the masala. Once done gravy masala for biryani is ready. Keep aside.
  20. I have soaked 10 bamboo skewers in water for half an hour so that it prevents burning while frying the seekh kebabs.
  21. Now grease hands with oil and take a hand full of chicken mixture and insert bamboo skewers and give the shape of shahi kebab. Prepare all seekh kebabs like this.
  22. Add 4 tbsp oil to a pan on medium flame. When oil smokes add 2 seekh kebabs at a time and fry till golden brown and evenly cooked from all sides.
  23. After cooked from all sides evenly, take out on a plate. Same way to fry all the seekh kebabs. Then cut it into a diagonal shape but it’s optional. I shaped them to have good looks only.
  24. Take a heavy bottom pan on medium heat. Add gravy masala and saute for 2 minutes. Add fresh cream and saute for 1 minute.
  25. Add water and mix well. Add all the fried seekh kebabs. Cook for 5 minutes. It will help the seekh kebabs to absorb the masalas. Take out on a plate. Keep aside. I have kept them in the pan in which I fried the seekh kebabs.
  26. In a heavy bottom pan first spread rice, then seekh kebab gravy masala, barista and then repeat the same process again and then add potato, egg and then add rice, seekh kebab gravy masala, and barista. Add rose water and kewda water and sprinkle ghee. Add remaining fried potatoes and eggs.
  27. Cover and cook on dum for 20 minutes on the lowest flame.
  28. After 20 minutes open the lid and take out the biryani in a bowl.
  29. Serve hot with raita and salad.

Important Suggestions To Keep In Mind

  • Make biryanis or pulaos with aged long grain rice. The aged basmati rice will give you nice fluffy and fragrant biryani.
  • Always marinate the chicken mince kebabs for at least 2 hours for the best flavor. I would recommend storing it overnight in the fridge.
  • Make sure the pot is heavy-bottomed and that its lid is tight., since light bottom pots may burn biryani. A dutch oven works well for making biryani.
  • To ensure perfect cooking of the rice, make sure not to stir the rice too much while they are cooking. Doing so will break the grains and biryani won’t look good.
  • I would recommend you to marinate the chicken mince in spices for at least 2 hours or overnight. This will make the meat juicy, tender, and delicious.
  • If you’re in a rush then add 2 to 3 tablespoons of cornflour to the chicken mince mixture and leave it for 2 hours so when you make the chicken mince kebab shape, it will hold its shape.
  • If you grease your hands when shaping the seekh kebab with oil, it will prevent them from becoming sticky and holding their shape.

Frequently Asked Questions

What kinds of rice are best for making biryani?

Biryani should have both a great taste and an attractive appearance. The taste of this recipe is taken care of, but the visual appeal is only achieved through the rice grains. The grain of rice should be longer to enhance the flavor of the biryani.

I choose the rice with extra-long grains that stand out as individual grains. Now, you can even purchase the specially selected long grains of Basmati rice in the market, which is perfect for making this Biryani. For making this one, I have used Fortune Biryani Special Rice.

The age of rice is also very important. Use rice grains that have been fermented for at least one year. The older the rice, the better it is.

Can we use Mince Mutton Instead of Chicken in this recipe?

Yes, you can use the same recipe to make Mutton Seekh Kebab Biryani instead. Even raw papaya paste can be used to tenderize mutton.

Mutton requires a longer time to cook than Chicken, so Mutton Seek Kebab Biryani might require a bit more time to prepare.

How long should the Chicken be marinated? 
I suggest letting the meat soak in the flavors overnight or for at least 10-12 hours, so it soaks up the flavors really nicely.

But if you want to make Kebab right away, add a little cornflour maybe 2 tbsp will do to it, and marinate it for at least two hours so that it holds its shape.

How do I prepare it in the Instant Pot?

When rice and water are cooked together, water and spices mingle, and it no longer is a biryani. Biryani is made up of layers, each layer having its own significance. 

So if you read about making biryani in an Instant Pot, that’s not the correct method to make it.

No, it’s not a biryani, it’s a pulao, no matter how tasty it is.

Is Malai Chicken Seekh Biryani served with potatoes?

You can certainly add potatoes to a vegetarian Biryani, but not to a non-vegetarian Hyderabadi Biryani. Potatoes are typically added to Bengali Meat Biryanis. And yes I am a Bengali so a huge fan of potatoes and eggs in a Biryani.

You can avoid them if you want.

What should I do if I have leftover biryani?
Fresh as well as leftover biryani can be stored in an airtight container for up to 5 days. 

Can it be made using a rice cooker?

Follow the same instructions for making Biryani in a rice cooker as you would in a pan.

Storage Suggestions

The chicken biryani can be stored in an airtight container in the refrigerator for up to 5 days. Heat it properly, just before serving. If you have a lot of it, heat just the amount you need to serve.

Serving Suggestions

Chicken Biryani can be served with any raita of your choice like boondi raita.

If possible, top the biryani with some browned onion ( Barista ) before serving.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chicken Malai Seekh Kebab Biryani

Chicken Malai Seekh Kebab Biryani


  • Author: Sanchita Dey
  • Prep Time: 45 minutes + 2 hour marination
  • Cook Time: 1 hour
  • Total Time: 3 hour 45 minutes

Description

This is very much a chicken malai seekh kebab biryani in white gravy. It uses chicken mince by which we prepare seekh kebabs. They are lightly seared, and is then added to a creamy white gravy along with fried potatoes and eggs.


Ingredients

Scale

For potatoes :

  • 7 – Potato cut in halves
  • 1 tsp – Salt
  • 1 tsp – Ghee
  • 1/2 tsp – Biryani masala
  • 3 cup – Water

For Rice :

  • 4 cups – Basmati rice
  • 1 tbsp – Shahi Jeera
  • 1 – Black cardamon
  • 1 – Javitri/Mace
  • 1 – Cinnamon stick
  • 2 tsp – Salt
  • 2 – Bay leaf
  • 8 cups – Water

For Barista :

  • 3 – Onion medium sliced
  • Oil for frying

For Gravy :

  • 1/2 cup – Cashew
  • 2 tbsp – Poppy seeds
  • 4 – Onion medium sliced
  • 10 – Black peppercorns
  • 5 – Cloves
  • 4 – Cardamom
  • 1 tbsp – Shahi Jeera
  • 2 – Bay leaves
  • 6 tbsp – Plain yogurt
  • Salt to taste
  • 1 tsp – Black pepper powder
  • 4 tbsp – Fresh cream
  • 1 tbsp – Rosewater
  • 1 tbsp – Kewda water
  • 3 tbsp – Ghee

For Seekh Kebab:

  • 1 cup – Coriander leaves
  • 1/2 cup – Mint leaves
  • 10 – Green chilies
  • 1 tbsp – Ginger paste
  • 1 tbsp – Garlic paste
  • 1 tbsp – Coriander powder
  • 1/2 tbsp – Roasted cumin powder
  • Salt to taste
  • 1 – Lemon juice
  • 6 tbsp – Fresh cream
  • 1 tbsp – Garam masala powder
  • Oil for frying

Instructions

  1. In a pressure cooker add water potatoes, salt, ghee, and biryani masala. Mix well. Give 2 whistles. Just half cook it, do not over boil the potatoes.
  2. Once all steam evaporates. Open the lid carefully and take out the potatoes and keep aside.
  3. In a heavy pan, add water let it boil a little then add whole spices like shahi Jeera, black cardamon, javitri/mace, cinnamon stick, salt to taste, bay leaf, and mix. Then add basmati rice. Mix well. Cook the rice till 80% is reached (otherwise when assembling it could break if fully cooked).
  4. Turn off gas and drain out water. Take out rice on a plate. Let it cool and keep it aside.
  5. Heat oil in a pan and fry potatoes till lightly golden brown. Take out and keep aside.
  6. In the same pan fry 3 onion slices to make some Barista. Stir continuously to get evenly fried golden brown Barista.
  7. Take out and keep aside. If possible spread on a plate to get better results.
  8. Take another pan and add 4 tbsp oil and add onion slices. Saute for 3 minutes on medium flame. 
  9. Add cashew and saute for 2 minutes on medium flame.
  10. Add poppy seeds and saute for more 3 minutes on medium flame.
  11. Cook till onion becomes translucent, not brown. Turn off-gas. Let it cool and then transfer in a blender.
  12. Now take a blender and add coriander, mint, and 10 green chilies. Grind into a coarse mixture. Keep aside.
  13. Now add the cooked onion, cashew, and poppy seed mixture into a blender. Add 4 green chilies but that’s optional if you do not want it spicy. Grind into a smooth mixture. Keep it aside.
  14. Now take the minced chicken in a large bowl and add coriander, mint leaves, green chilly paste, ginger paste, garlic paste, coriander powder, roasted cumin powder, salt to taste, lemon juice, garam masala powder, and fresh cream. Mix well with washed hands nicely.
  15. Now cover it and keep it overnight in the fridge for best results. (Note – However, you can add two tablespoons of cornflour and mix in a rush, then cover and let it sit for two hours).
  16. Heat 3 big spoons of oil in a pan on medium flame. Oil starts to smoke a little, then add black peppercorns, cloves, cardamom, shahi Jeera, and bay leaves. Saute for 1 minute on medium flame.
  17. Now add the onion paste we prepared. Now saute for 2 minutes. Then pour water into the blender and take what is left. I have tried not to waste anything. Cook for 5 minutes on medium flame.
  18. Cook for 5 minutes on medium flame. Add plain yogurt and mix well.
  19. Add salt to taste and black pepper powder. Mix well. Cook till oil separates from the masala. Once done, gravy masala for the biryani is ready. Keep aside.
  20. I have soaked 10 bamboo skewers in water for half an hour so that it prevents burning while frying the seekh kebabs.
  21. Now grease hands with oil and take a hand full of chicken mixture and insert bamboo skewers and give the shape of shahi kebab. Prepare all seekh kebabs like this.
  22. Add 4 tbsp oil to a pan on medium flame. When oil smokes add 2 seekh kebabs at a time and fry till golden brown and evenly cooked from all sides.
  23. Take out in a plate after cooked evenly from all sides. Same way to fry all the seekh kebabs. Then cut it into a diagonal shape, but it’s optional. I shaped them to have good looks only.
  24. Take a heavy bottom pan on medium heat. Add gravy masala and saute for 2 minutes. Add fresh cream and saute for 1 minute.
  25. Add water and mix well. Add all the fried seekh kebabs. Cook for 5 minutes. It will help the seekh kebabs to absorb the masalas. Take out on a plate. Keep aside. I have kept them in the pan in which I fried the seekh kebabs.
  26. In a heavy bottom pan first spread rice, then seekh kebab gravy masala, barista and then repeat the same process again and then add potato, egg and then add rice, seekh kebab gravy masala, and barista. Add rose water and kewda water and sprinkle ghee. Add remaining fried potatoes and eggs.
  27. Cover and cook on dum for 20 minutes on the lowest flame.
  28. After 20 minutes open the lid and take out the biryani in a bowl.

  29. Serve hot with raita and salad.

Notes

  • Make biryanis or pulaos with aged long grain rice. The aged basmati rice will give you nice fluffy and fragrant biryani.
  • Always marinate the chicken mince kebabs for at least 2 hours for the best flavors. I would recommend storing it overnight in the fridge.
  • Use a heavy bottom pan with a tight-fitting lid, since light bottom pots may burn biryani. A dutch oven works well for making biryani. Use a heavy bottom pot with a tight-fitting lid.
  • To ensure perfect cooking of the rice, make sure not to stir the rice too much while they are cooking. Doing so will break the grains and biryani won’t look good.
  • I would recommend you to marinate the chicken mince in spices for at least 2 hours or overnight. This will make the meat juicy, tender, and delicious.
  • If you’re in a rush then add 2 to 3 tablespoons of cornflour to the chicken mince mixture and leave it for 2 hours so when you make the chicken mince kebab shape, it will hold it’s shape.
  • If you grease your hands when shaping the seekh kebab with oil, it will prevent them from becoming sticky and holding their shape.
  • Category: Main Course
  • Cuisine: Indian,World

Nutrition

  • Serving Size: 4 people
  • Calories: 502 Kcal

Keywords: Biryani, Chicken seekh biryani, Malai chicken seekh biryani, How to make biryani, chicken

You May Also Like

10 Comments

Leave a Reply

Recipe rating