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Learn how to make Malai Seekh Biryani with Smita Deo.
Introduction
This is basically a dum-cooked layered chicken biryani in white gravy. The seekh kebabs are made with chicken mince & are lightly pan-seared. Chicken Malai Seekh Biryani is creamy in texture and has an aromatic flavored white rice. Do try out this delicious biryani at home today & let us know how you like it.
Malai Seekh Biryani Ingredients –
Preparing the Kebabs
750 gms Chicken Mince
1 tbsp Ginger Paste
1 tbsp Garlic Paste
1 tsp Cumin Seeds
1 tbsp Chilli Flakes
1 tsp Red Chilli Powder
1 tbsp Coriander Seeds Powder
1 tsp Garam Masala
1 Onion (chopped)
1/4 cup Coriander Leaves (chopped)
10-15 Mint Leaves (broken)
1 tbsp Corn Flour
3 Bread Slices (crushed)
1/4 cup Cream
Salt (as required)
For Smokiness
Charcoal
Ghee
Searing the Kebabs
1 tbsp Ghee
For the Gravy
1/4 cup Oil
10 Black Peppercorns
1 inch Cinnamon Stick
1 Mace
2 Star Anise
4-5 Green Cardamoms
4-5 Cloves
2 Bay Leaves
3 Onions (sliced)
1 tsp Garlic Paste
1 tsp Ginger Paste
1 tbsp Coriander Seeds Powder
1 tbsp Biryani Masala
1 cup Yogurt
7-10 Green Chillies (chopped)
1/2 cup Almond Paste
1/2 cup Cream
1/2 cup Cheese (grated)
1 cup Water
Salt (as required)
1/2 cup Milk
Preparing the Rice
Ghee
1/2 kg Basmati Rice (boiled)
Saffron Water
Mint Leaves
**RECIPE FOR BIRYANI MASALA
2 tsp coriander seeds
2 tsp cumin seeds
1 tsp aniseeds
10 bay leaves
15 spicy red chillies
4 star anise
1 nutmeg
2 mace
2 black cardamom
15 cloves
1 tsp pepper
12 green cardamom
4 cinnamon
½ tsp turmeric
1 tsp deghi mirch
10 green cardamoms
12 cloves
10 dried plums
METHOD:
i. Dry roast the coriander seeds, cumin seeds, 10 bay leaves, red chillies, star anise, nutmeg, mace, black cardamom, cloves, pepper, 12 green cardamom, cinnamon for 2 minutes then add the aniseeds and remove
ii. Add the turmeric powder, deghi mirch and grind to a fine powder
iii. Cool and store and add the 10 green cardamoms, 12 cloves and dried plums
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About Biryani
Biryani is a mixed rice dish originating among the Muslims of the Indian subcontinent. It is made with Indian spices, rice, and meat usually that of chicken, goat, lamb, prawn, fish, and sometimes, in addition, eggs or vegetables such as potatoes in certain regional varieties.
Biryani is popular throughout the Indian subcontinent, as well as among the diaspora from the region. It has gained popularity in South India especially in Tamil Nadu, Andhra Pradesh, and Telangana. It is also prepared in other regions such as Iraqi Kurdistan.
Recently I had gone for a wedding, A virtual one rather
than seeing it on Zoom. And I had the most amazing Biryani there. I just tasted the gravy. I didn't eat the meat out of it
and it was just simply delicious. And let's see how to make that Biryani. It's called the Malai Seekh Biryani. So here I have 750 grams of Chicken Keema. I'm going to add a tbsp. of Ginger Paste, A tbsp. of Garlic Paste, A tsp. of Cumin Seeds, A tbsp. of Chilli Flakes, A tsp.of Chilli Powder, A tbsp. of Coriander Seed Powder, A tsp. of Garam Masala Powder, One large onion – finely chopped, ¼ cup of finely chopped Coriander, 10 to 15 mint leaves. I'm just going to tear these roughly. A tbsp. of Corn Flour. Here I have three slices
of bread that I have soaked. I'm just going to crumble
this in this mixture. 1⁄4 cup of cream. And some Salt to taste. Now let's mix this well. Now let's give this a
lovely smoky fragrance. I've already lit a coal here. I'm just going to put this on the mince. Take some ghee,
put it on it and cover it, And keep it for about 5 to 7 minutes. What an amazing aroma. So what we're going to do now
is we're going to make the Seekh And we're going to cook
this in ghee on a pan. So I'm going to give this
mince the shape of a Seekh.
Very simple. Just take a handful of this
mixture and you just roll it. Make it nice and long and even. Try and roll it a little
more on the centre. And now what I'm going to
do is just melt some Ghee. Just place this on the pan. So these Kebabs won't take more
than 10 to 15 minutes to be ready. Because it's finally chicken
mince that cooks really fast. So you put it on the pan, fry it in
ghee on one side for 5 minutes, Flip it over, Cook it for another 5 to 6
minutes on a medium to low flame And your kebabs will be ready. The seekh is ready.
Now let's make the gravy. For that I'm going to heat ¼ cup of Oil. Now let's add whole spices, 10 Peppercorns, 1 inch Cinnamon, 1 Mace, 2 Star Anise, 4 to 5 Green Cardamoms, 4 to 5 cloves, And Bay Leaves. Let's wait for them to release their aroma. And now here I have
3 Onions that are sliced. Let's add this and fry them
till they are soft and pink. The onions have turned pink and soft. Let's add a tsp. of Garlic
Paste, A tsp. of Ginger Paste. Saute this for a minute. Time to add 1 tbsp. of Coriander powder, A tbsp. of Biryani masala. The recipe for this is going
to be given in the description. So don't worry. And now I'm going to just mix this
And add a cup of Yogurt. You can see the oil has
separated in a few minutes only. So now let's add some
finely chopped Green Chillies. So here I have taken about 7 to
10 And ½ a cup of Almond Paste. So I soaked about 20 almonds,
skinned them and then made a paste of it. I'm going to add this as well. Let's saute this. I've sauteed the almond paste
and chillies for about 2 minutes. Now I'm going to add
½ a cup of cream to this. ½ a cup of grated Cheese. Mix this well. Let's add a cup of water to this. Mix this well. Let's add some Salt. Give it a final stir and just
allow it to boil for a minute or two. The gravy is boiling. Let's shut the flame. And then add ½ a cup of milk to this. Now, let's set the biryani. Drizzle a little Ghee on the
bottom of the vessel and spread it. Smear the bottom really well. So here I have ½ a kg
of boiled Basmati rice. I've boiled it just the way
you boil it for a biryani. Now I'm going to sprinkle
some rice on the bottom. Let's pour ½ the gravy now. Now let's place the Seekh Kebabs. Now let's put half the quantity of rice. Spread it evenly. Drizzle some Saffron Water. Some Ghee. Let's add the remaining gravy. Let's add the remaining Kebabs. Let's top it up with the remaining rice.
Let's drizzle the saffron water. Some Ghee. Let's sprinkle some Mint Leaves. Now let's put this pot on
a Dum for 15-20 minutes. So I'm going to just put a fabric on this. This will help to retain the
moisture and soften the rice further. Seal it with a lid. Let's put this on the top
so that it doesn't catch fire. And on a very low flame,
we're going to give this a Dum. For almost 15-20 minutes. We'd kept this biryani
on a Dum for 15-20 minutes. And it's ready to be served. Let's remove it in a serving bowl. The Malai Seekh Biryani
is ready to be served. It's an easy, delicious recipe. Do try it! Let me know and keep
watching Get Curried. Ta-da!
