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Chicken Seekh Dum Biryani मख़मली मलाई सीख़ बिरयानी Tawa Seekh bonus recipe

Chicken Seekh Dum Biryani मख़मली मलाई सीख़ बिरयानी Tawa Seekh bonus recipe

Name: Chicken Seekh Dum Biryani मख़मली मलाई सीख़ बिरयानी Tawa Seekh bonus recipe
Prep time: PT10-15M
Cook time: PT30-35M
Total time: PT40-50M
Yield: 2-4
Cuisine: Indian
Ingredients: Cheese; Chicken minced; Coriander stems; Curd; Fresh cream; mint leaves; Saffron strands

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Kabhi सोचा था, ki malai ki narmi & seekh kebab ka dhuaan ek hi Handi में milegi? Try this trending recipe of Malai Seekh Biryani this weekend.

Prep Time: 10-15 minutes Cook Time: 30-35 minutes

Total Time 40-50 minutes

Servings: 2-4

Cuisine: Indian

Chicken Seekh Dum Biryani मख़मली मलाई सीख़ बिरयानी Tawa Seekh bonus recipe Recipe - Ranveer Brar

Ingredients

For Marination

1 kg Chicken minced, चिकन कीमा

1 heaped tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट

1 tbsp Tender Coriander stems (finely chopped), धनिये के डंठल

1 tbsp Mint leaves (chopped), पुदीने के पत्ते

¼ cup Fried onions, तले हुए प्याज

2 no. Green chillies (less spicy & finely chopped), हरी मिर्च

1 tsp Ghee, घी

Salt to taste, नमक स्वादअनुसार

1 tsp Oil (for greasing), तेल

For Frying Seekh

2 tbsp Ghee, घी

Prepared chicken seekhs, तैयार किए हुए चिकन सीख

For Boiling Rice

Water as required, पानी

1 tbsp Ghee, घी

2 no. Bay leaf, तेज पत्ता

Salt to taste, नमक स्वादअनुसार

650 gms Sella basmati rice (soaked for 1hr), भिगोए हुए सेला बासमती चावल

For Malai Seekh Biryani

2-3 tbsp Ghee, घी

2 no. Bay leaf, तेज पत्ता

½ inch Cinnamon stick, दालचीनी

2 medium Onions (sliced), प्याज

10-12 no. Cashew Nuts, काजू

4 no. Green chillies (less spicy & chopped), हरी मिर्च

2 cups Curd (beaten), दही

Few mint leaves (roughly torn), पुदीने के पत्ते

1 cup Fresh cream, ताज़ा मलाई

Salt to taste, नमक स्वादअनुसार

1 tbsp Fried onions, तले हुए प्याज

Fried chicken seekhs, तले हुए चिकन सीख

2 tbsp Fresh Coriander leaves (finely chopped), धनिया पत्ता

1 tbsp Fried onions, तले हुए प्याज

⅓ cup Cheese (grated), चीज़

1st batch of Boiled rice, उबले हुए चावल

Saffron water, केसर का पानी

2 tbsp Fresh Coriander leaves (finely chopped), धनिया पत्ता

2 tbsp Fried onions, तले हुए प्याज

Few mint leaves (roughly torn), पुदीने के पत्ते
3 no. Green chillies (less spicy & chopped), हरी मिर्च

1 inch Ginger (julinned), अदरक

2nd batch of Boiled rice, उबले हुए चावल

For Masala

2 heaped tbsp Black peppercorns, काली मिर्च के दाने

7 no. Black cardamom, बड़ी इलायची

4-5 no. Cloves, लौंग

½ no. Mace, जावित्री

Salt to taste, नमक स्वादअनुसार

For Garnish

Silver vark, चांदी का वर्क

Coriander sprig, धनिया पत्ता

Prepared masala, तैयार किया हुआ मसाला
Fried onions, तले हुए प्याज

Process

For Marination

In a bowl, add chicken minced, ginger garlic paste, tender coriander stems, mint leaves, fried onion, green chillies, ghee, salt to taste and marinate well.
Take a zip lock bag and place a large spoonful of marinated chicken minced in the centre.
Then cover it with the remaining part of the zip lock bag, apply gentle pressure with a knife towards the other side to form a seekh kebab.
Transfer it into the tray and keep it aside for further use.

For Frying Seekh

In a pan, add ghee, once it’s hot, place one by one prepared chicken sikhs and cook them until it’s half cooked.
Transfer it into the tray and keep it aside for further use.

For Boiling Rice

In a handi, add water as required, ghee, bay leaf, salt to taste, once its roaring boiled then add soaked sella basmati rice..
Cover it with the lid and allow to cook for at least 4-5 minutes on high flame.
Strain the 60% cooked rice and transfer it into a tray for resting.
Strain the remaining rice and transfer it into another tray and allow it to rest.
Keep it aside for further use.

For Malai Seekh Biryani

In a handi, add ghee, once it’s hot, add bay leaf, cinnamon stick, onions and cook it for 4-5 minutes until onion gets light brown in colour.
Add cashew nuts, green chillies, curd and a few mint leaves and cook for a while or until it’s cooked.
Add fresh cream, salt to taste, fried onions, fried chicken seekh and cook it well.
Turn off the flames, layer it with fresh coriander leaves, fried onions, grated cheese, 1st batch of boiled rice.
Now, add saffron water, fresh coriander leaves, fried onions, few mint leaves, green chillies, ginger and a 2nd batch of boiled rice and spread the rice evenly.
Cover it with cooking wrap, seal it properly on all sides, cover it with the lid.
Now, cook on slow flame for at least 15-20 minutes.
Transfer the biryani into the serving dish and garnish it with silver vark, coriander sprig, sprinkle some prepared masala and fried onions.
Serve hot with raita.

For Masala

In a tray or plate, add black peppercorns, black cardamom, cloves, mace and salt to taste.
Transfer it into the mixer grinder jar and grind it into smooth fine powder.
Keep it aside for further use.