Amazing Chicken Malai Seekh Kabab Biryani for all those Biryani lovers who love to try Biryani variations.

Biryani in India, is one such food that most of us adore. I also just love biryanis and never hesitate to try out new recipes. Some recipes work too well but some don’t. But you could always tweak the recipes and alter them to suit your palate.

I recently came across this Chicken Seekh Kabab Biryani and wanted to give it a try because I just loved its mild flavour. I tried a couple of the Chicken Malai Seekh Kabab Biryani recipes and then tweaked it a little and came up with my version. If you are looking to try out a new variation of biryani then this recipe is for you.

Malai Seekh Kabab Biryani

This is basically a chicken biryani in white gravy. In this biryani, we use chicken mince also known as chicken keema. We also form the chicken mince into seekh kababs and lightly sear them. Later, we add these seekh kababs to a creamy white gravy.

These seekh kababs turn so soft and juicy when cooked in the creamy gravy. They almost melt in your mouth and you will truly enjoy eating them this way. That is why we just sear the kababs and not over fry them.

A word of caution though, if you are someone who likes their Biryani red and spicy, then this may not suit your palate. But nonetheless, you must also give this recipe a try and you will not regret it.

How to make Chicken Malai Seekh Kabab Biryani

CHICKEN KEEMA – You will need chicken mince or chicken keema to make the seekh kababs. Add the right spices and then make all the kababs with the help of a skewer.

Recipe for seekh kababs, you will need –

450 grams Chicken Mince
4 to 5 Green Chillies
Few Pudina/Mint Leaves
Cardamom Powder
1/2 tsp Cumin Powder
1/2 tsp Pepper Powder
Salt to taste
Oil for shallow frying the kababs

Shallow fry or sear the seekh kababs lightly but don’t over fry them. Keep them aside till we add them to the creamy white gravy later. You will find the detailed recipe in the recipe box below.

White Gravy for Chicken

In the second step, you will also need to make white gravy for the chicken. To make the white gravy we need onions, melon seeds and cashew nuts. We also add yoghurt, that is fresh and not sour and finally finish it off with fresh cream.

For Recipe of White Gravy, you will need
3 Sliced onions lightly fried in oil
7 to 8 Green Chillies
8 to 10 Cashew nuts
1 tbsp Melon seeds
1 cup Yoghurt
Fresh Cream – 1 cup
Cumin Powder – 1/2 tsp
Garam Masala Powder – 1/2 tsp
Cardamom Powder – 1/2 tsp
1/2 tsp Pepper Powder
Whole Garam Masala
1 Bay leaf
1/2 tsp Shahijeera or caraway seeds
1/2 tsp Peppercorns
3 – 4 Cloves
1-inch Cinnamon stick
3 to 4 tbsp Oil for cooking
Salt to taste
Few Pudina Leaves
1/2 cup Caramelized onions

For spices, we only add a few spice powders like cumin, cardamom, and pepper. Cardamom powder gives a nice aroma to this biryani.

This white gravy for chicken kababs is so aromatic and creamy and it also has a little spice from the green chillies. You can also add other herbs and spices to suit your taste.

Also, add more green chillies to make it a little spicier, along with a dash of garam masala powder.

This is a slightly rich Biryani, high in calories because of the cream and nuts. But having such rich food once in a while is perfectly fine.

RICE

In the final step, we top the white gravy with parboiled rice. Boil basmati rice in sufficient water with a few whole spices and salt to taste. Drain the rice and then pour it over the white gravy.

Rice for the Biryani
2 Cup Basmati Rice
Few whole spices
Salt to taste.

Cook the rice till only 80% done. Cooking the rice perfectly is an important step for a perfect biryani. The rest of the rice will cook when we place the biryani on dum.

Later place the entire vessel on dum ie. on a low to medium flame for at least 15 minutes. It is important to let the biryani sit for 10 minutes before serving. Finally, Aromatic Chicken Malai Seekh kabab Biryani is ready for you to savour.

Your comments and Feedback

Do give this biryani a try and also let me know if you loved it. Try it out and I am sure you will like it.

Your comments and feedback are valuable and moreover, they keep me motivated. Also do not forget to give a star rating to my recipe. This will enable it to reach a wider audience.

You can also watch the video on my YouTube channel #flavoursbyAR. I will also give you the link below. Also, for the written recipe see the recipe box below.

OTHER BIRYANI RECIPES YOU MAY ALSO LIKE TO TRY

CHICKEN DUM BIRYANI

BIRYANI IN GREEN MASALA

Malai Seekh Kabab Biryani

Recipe by Flavours of my kitchenCourse: Main courseCuisine: Indian

Servings

servings

Prep time

minutes

Cooking time

minutes

Delicious Biryani made with Chicken Seekh Kababs in a white gravy of onions, cream and cashewnuts.

Ingredients

For the Seekh Kababs
450 grams Chicken Mince
4 to 5 Green Chillies
Few Pudina/Mint Leaves
1/2 tsp Cardamom Powder
1/2 tsp Cumin Powder
1/2 tsp Pepper Powder
Salt to taste
Oil for shallow frying the kababs
For the White Gravy for Chicken
3 Sliced onions lightly fried in oil
7 to 8 Green Chillies
8 to 10 Cashew nuts
1 tbsp Melon seeds
1 cup Yoghurt
1 cup Fresh Cream
1/2 tsp Cumin Powder
1/2 tsp Garam Masala Powder
1/2 tsp Cardamom Powder
1/2 tsp Pepper Powder
Whole Garam Masala
1 Bay leaf
1/2 tsp Shahijeera or caraway seeds
1/2 tsp Peppercorns
3 – 4 Cloves
1-inch Cinnamon stick
3 to 4 tbsp Oil for cooking
Salt to taste
Few Pudina Leaves
1/2 cup Caramelized onions
Rice for the Biryani
2 Cup Basmati Rice
Few whole spices
Salt to taste.

Directions

Step I – Make the Seekh Kababs
To the chicken mince, add green chillies, mint leaves, cardamom powder, cumin powder and pepper powder and grind coarsely in a processor or mixie.
Form the seekh kababs on a skewer and shallow fry in a pan.
Do not cook the seekh kababs only sear them and keep aside.
Step II – Make the White Gravy for Chicken
To the fried onions add green chillies, cashew nuts and melon seeds and grind to a smooth paste.
Heat a heavy bottom vessel, in which you will assemble your biryani. Add 3 to 4 tbsp oil and then add the whole spices.
When the spices splutter then add the fried onions and cashew nuts paste. Fry for a minute.
Now add the seekh kababs and mix gently.
Add 1 cup yoghurt, cumin powder, garam masala powder, and salt to taste. Also add 1/4 cup of water.
Add 1 cup fresh cream and mix well. Let simmer for 2 minutes.
Add Cardamom and pepper powder and mix.
Switch off the flame.
Step III – Cook the Rice
Wash and soak the rice for at least 20 minutes.
Boil sufficient water in a vessel, add few whole spices and salt.
When water comes to a boil, add the soaked rice and cook till 80% done.
Strain the rice and keep aside.
Step IV – Assemble the Biryani
Sprinkle a few pudina/mint leaves, cardamon and pepper powder and some fried onions on the gravy.
Top the white gravy with the cooked rice and spread evenly
Put 2 tbsp of melted ghee all around the rice.
Add some Pudina/mint leaves and fried onions on the rice.
Cover the vessel with a silver foil and place a lid on it.
Keep this vessel on Dum for 15 minutes on low to medium flame. Place a tawa under the vessel.
After 15 minutes switch off the flame and let the Biryani rest for another 10 to 15 minutes.
Now open the vessel and serve.

Recipe Video

Notes

Use spices and masala powder as per your taste and requirement.
Do not over fry the seekh kababs as they will cook in the dum.

If you like my recipe please share it on Facebook, Pinterest & Instagram @flavoursofmykitchen #flavoursofmykitchen2019.
Please let me have your comments and feedback. Your comments are valuable and highly appreciated. You can also get in touch with me at flavoursofmykitchen2019@gmail.com.
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Chicken Malai Seekh Kabab Biryani

Malai Seekh Kabab Biryani