Chicken Seekh Kabab Biryani
Ingredients
For Chicken Kabab:
1: chicken mince 1 kg
2: onion 1 large (grate & squeeze the water out)
3: oil 2 tbsp
4: green chilli 4 (finely chopped)
5: ginger & garlic paste 1 & 1/2 tbsp
6: lemon juice 2 tbsp
7: gram flour 3 & 1/2 tbsp (dry roasted)
8: chaat masala 2 & 1/2 tsp
9: red chilli powder 1 & 1/2 tsp
10: coriander powder 2 tsp
11: cumin powder 2 tsp
12: garam masala powder 1 & 1/2 tsp
13: salt 1 tsp (heaped)
14: fresh coriander hand full
For Curry:
1: oil 1/2 cup
2: onions 2 large & green chilli 6 (grind to a paste)
3: ginger & garlic paste 1 & 1/2 tsp
4: tomatoes 3 medium (chopped)
5: biryan masala 1 & 1/2 tbsp
6: cumin seeds 2 tsp (dry roasted & crushed)
7: coriander powder 1 & 1/2 tsp
8: red chilli powder 1 tsp
9: salt 1 tsp
10: yogurt 1 cup
11: coal (to smoke the curry)
12: fresh coriander
13: green chilli
For Rice:
1: rice 750g (boiled 80% with the ingredients below)
2: salt 3 tbsp
3: star anis 1
4: bay leaves 3
5: black cumin seeds 1 tbsp
Other Ingredients:
1: kewra water 1 & 1/2 tbsp
2: food colour 1/4 tsp
Instructions
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1: in a bowl mix all ingredients with chicken kabab, mix well and then grease your palms and make kababs shown in the video use a wooden spoon and can also make kabab.
2: heat oil 1/3 cup of and fry the kababs on medium flame till golden, place on a paper towel.
3: heat oil add onion & green chilli paste, ginger & garlic paste and fry till gets golden on high flame.
4: now add the tomatoes, biryani masala, cumin seeds, red chilli powder, salt, water 1 cup mix and cook on medium flame till the oil comes to the surface.
5: then add yogurt mix well and cook on medium flame till the oil comes to the surface.
6: add the fried kababs, fresh coriander, and green chilli mix and heat the coal place the coal as shown in the video, cover and keep it on a simmer for 10 minutes.
7: now add the boiled rice, kewra water, and food colour.
8: cover the lid with a tea towel and keep on high flame for 10 minutes and then simmer for 5 minutes.
9: Served hot with the chutney.
