Malai Seekh Biryani

This Malai Seekh Kabab Biryani is a perfect desi fusion which takes this recipe to the next level. #HappyCookingToYou #FoodFusion #Biryani #OlpersCream #OlpersMilk

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Prepare Malai Seekh Kabab:

-Hari mirch (Green chillies) 2-3

-Hara dhania (Fresh coriander) handful

-Podina (Mint leaves) handful

-Pyaz (Onion) fried ¼ Cup

-Breadcrumbs ½ Cup

-Boneless chicken cubes 750g

-Garam masala powder ½ tsp

-Kali mirch powder (Black pepper powder) ½ tsp

-Lal mirch powder (Red chilli powder) ½ tsp or to taste

-Namak (Salt) ½ tbs or to taste

-Olper’s Dairy Cream 3 tbs

-Lehsan (Garlic) crushed ½ tbs

-Adrak (Ginger) crushed ½ tbs

-Cooking oil 2-3 tbs

-Koyla (Charcoal) for smoke

-Olper’s Dairy Cream 1/3 Cup

-Mayonnaise ½ Cup

-Dahi (Yogurt) whisked ½ Cup

-Olper’s Milk ½ Cup

-Badam (Almond) powder 1 & ½ tbs

-Chicken powder 2 tbs

-Cooking oil ½ Cup

-Shimla mirch (Capsicum) julienne 1 medium

-Pyaz (Onion) sliced 1 medium

-Kali mirch (Black peppercorns) 14-15

-Badi elaichi (Black cardamom) 1

-Laung (Cloves) 4-5

-Hari elaichi (Green cardamom) 2-3

-Darchini (Cinnamon sticks) 2

-Badiyan ka phool (Star anise) 1

-Pyaz (Onion) chopped 1 medium

-Lehsan (Garlic) crushed 1 & ½ tbs

-Adrak (Ginger) crushed 1 tbs

-Hari mirch (Green chilli) crushed 3 tbs

-Water ¼ Cup

-Zeera (Cumin seeds) roasted & crushed 1 tbs

-Kali mirch powder (Black pepper powder) 1 tsp

-Garam masala powder 1 tsp

-Hara dhania (Fresh Coriander) chopped handful

-Podina (Mint leaves) chopped handful

-Water ¼ Cup

-Namak (Salt) ½ tbs or to taste

-Hara dhania (Fresh coriander) chopped

-Podina (Mint leaves) chopped

-Pyaz (Onion) fried

-White korma masala 1 tbs

-Chawal (Rice) Sella 750g (boiled with salt until 3/4th done)

-Hara dhania & Podina (Fresh coriander & Mint leaves) chopped

-Pyaz (Onion) Fried

-White korma masala 1 tbs

-Pyaz (Onion) fried



Prepare Malai Seekh Kabab:

-In a chopper,add green chillies,fresh coriander,mint leaves,fried onion,breadcrumbs and chop well.

-Add chicken,garam masala powder,black pepper powder,red chilli powder,salt,cream,garlic,ginger and chop until well combined.

-Give coal smoke for 2 minutes.

-With the help of greased hands,take a small quantity of mixture (75g) and make kababs of equal sizes on metal skewers.

-Remove kababs from metal skewer & fry on medium flame from all sides until golden brown (makes 12-13) then cut in half & set aside.

-In a jug,add cream,mayonnaise,yogurt,milk,almond powder,chicken powder,whisk well & set aside.

-In a pot,add cooking oil,capsicum,onion,mix well & sauté for 2 minutes & set aside for later use.

-In pot,add black peppercorns,black cardamom,cloves,green cardamom,cinnamon sticks,star anise & mix well.

-Add onion,mix well & fry until light golden.

-Add garlic,ginger & mix well.

-Add green chilli,mix well & cook for 3-4 minutes.

-On low flame,add water to temper the temperature & mix well.

-Add prepared cream mixture & mix well.

-Add cumin seeds,black pepper powder,garam masala powder,mix well & cook on low flame for 2 minutes.

-Add fresh coriander,mint leaves & mix well.

-Add water & mix well.

-Now add prepared malai seekh kababs & mix well.

-Add salt,mix well & cook on low flame for 3-4 minutes.

-Take out half quantity in a bowl & reserve for layering.

-In pot,add fresh coriander,mint leaves,onion & capsicum stir fried,fried onion,white korma masala,half quantity of boiled rice,malai kabab with gravy,fresh coriander & mint leaves,onion & capsicum stir fried,fried onion,white korma masala,remaining boiled rice and fried onion,cover & steam cook on low flame for 18-20 minutes.

-Serve with raita or salad!



Recipe By: Seema Hanif

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