Seekh Kebab Biryani

In a large mixing bowl, combine the ground chicken, finely chopped onions, ginger-garlic paste, green chilies, fresh coriander leaves, mint leaves, red chili powder, garam masala powder, cumin powder, coriander powder, turmeric powder, black pepper powder, salt, lemon juice, and oil. Mix thoroughly until all the ingredients are well combined

Divide the mixture into equal portions and shape them into long, cylindrical kababs around skewers. If you do not have skewers, you can shape them into small patties. Preheat your grill or oven to 200°C (400°F). Grill or bake the seekh kababs for about 15-20 minutes, turning occasionally, until they are cooked through and slightly charred. Remove from the oven and set aside.

Wash the basmati rice in cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain. In a large pot, bring 4 cups of water to a boil. Add cumin seeds, cloves, bay leaves, cardamom pods, cinnamon stick, and salt. Add the soaked rice and cook until it is 70-80% done (the grains should still have a slight bite to them). Drain the rice and set it aside.

In a large, heavy-bottomed pot or Dutch oven, heat the ghee or oil over medium heat. Add the thinly sliced onions and cook until they turn golden brown. This step is crucial for achieving the rich flavor and caramelized texture in the biryani.

Add the ginger-garlic paste and slit green chilies to the onions. Sauté for 2-3 minutes until the raw smell disappears. Add the chopped tomatoes and cook until they become soft and the oil begins to separate from the mixture.

Add the cooked chicken seekh kababs to the pot, along with any juices from the baking tray. Stir well to combine with the onion-tomato mixture. Add the yogurt, red chili powder, turmeric powder, garam masala, cumin powder, and coriander powder. Cook for about 5-10 minutes, allowing the flavors to meld together.

Reduce the heat to low. Spread half of the par-cooked rice over the chicken seekh kabab mixture in an even layer. Sprinkle a handful of chopped coriander and mint leaves over the rice. Repeat with the remaining rice, creating another layer. Drizzle the saffron milk over the top layer of rice.

Cover the pot with a tight-fitting lid or aluminum foil to seal in the steam. Cook on low heat for about 30-40 minutes to allow the flavors to blend and the rice to finish cooking. This process, known as “dum,” is essential for achieving the perfect biryani texture and flavor.

Once the biryani is cooked, remove the lid and gently fluff the rice with a fork. Garnish with fried onions, additional chopped coriander, and mint leaves. Serve hot with lemon wedges on the side.

Serve biryani with salad, raita and pickles on side.