Seekh Kabab Biryani Recipe

Seekh Kabab Biryani Recipe

Today I will tell you a Great How to Make Seekh Kabab Biryani Recipes you can easily make this recipe at home. I am going to discuss How to Make Seekh Kabab Biryani Recipes in a step by step full detail. I actually test this How to Make Seekh Kabab Biryani Recipes at home, you can,t believe that it is very delicious and tasty. Let,s go together and How to Make Seekh Kabab Biryani  Minestrone in your home. I am telling you all about How to Make Seekh Kabab Biryani Recipes full ingredients and Method. I am sure that How to Make Seekh Kabab Biryani Recipes increases your love with your family and relation.


  • 500 gm boneless chicken (mix breast)
  • 1 small onion, roughly chopped
  • 1 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/4 tsp black pepper powder
  • 1 tsp garam masala
  • And add 1 tsp lemon juice
  • 2-3 green or red chillies, chopped
  • 4 tbsp chopped the fresh coriander
  • 1 tsp ginger paste
  • Add 1 tsp garlic paste
  • 1 tsp salt
  • 1 egg, lightly beaten
  • And add 1 slice of bread, ground to breadcrumbs
  • Ingredients for Biryani
  • 3 cups long grain basmati rice
  • 1 cup fried onions, lightly crushed
  • Add 1 cup ripe tomatoes, finely chopped
  • 2 heaped tbsp tomato paste/puree
  •  One cup fresh yoghurt 
  • 3 potatoes, cut into chunky chips/fries
  • 3 green chillies, chopped
  • 1 tsp ginger paste
  • Add 1 tsp garlic paste
  • 1 tsp garam masala powder
  • Now add 1 tsp sugar 
  • 1/4 cup oil. or as needed
  • 1/2 tsp saffron, soaked in some warm water
  • 1/4 cup fresh coriander and mint for layering
  • Add 1/4 cup fried onions for layering
  • a few whole spices (bay leaf, cloves, cinnamon and black pepper)
  • salt to taste

Step-by-Step Cooking Method

  • First, prepare the seekh kababs. For a beef-lamb version, use This recipe for the seekers.
  • Fully Clean and completely dry off the chicken pieces. The reason we mix thigh and breast pieces is that you need the slight fat content that is in the thigh meat to give moist results. If your chicken pieces do not have any fat,  then you add 1 tsp of butter to compensate for it.
  • Put the chopped onion in a processor. Clear and squeeze out all the excess water. Now put the onion back in the processor, add the chillies, coriander, spices, salt, ginger, garlic and fresh lemon juice. Whizz it to unify, then add the 1-2 chicken cubes. Grind the mixture until combined and smooth, but take care not to over process as that will end up making the chicken too soft to handle.
  • Turn the mixture out into a medium bowl, and add the egg gradually while mixing. You may not need the full egg, once the mixture is slightly sticky, stop adding the egg. If the mixture ends up being too soft, add the breadcrumbs and combine well.
  • Cover the bowl and refrigerate the mixture for 2-3 hours. Refrigerating helps to firm up the mixture so that it is effortless to handle.
  • When ready to cook, scoop handfuls of the mixture and form very small sausages on skewers. I get around 16-18 kababs out of this amount. Heat a drizzle of oil in a non-stick pan or grill pan and arrange the kebabs on it. Cook until evenly brown.
  • Next, boil the rice with a few whole spices and salt until about 85% done. Drain and set aside. Fry the potato chips and drain on paper towels.
  • In a medium pan, add a quarter cup oil, then add one bay leaf, one cinnamon stick and a couple of cloves and cardamom pods. Stir in the ginger and garlic pastes, then add the green chillies and the chopped tomatoes. Cook until the tomatoes are mushy and oil gets the release from the sides. Add in the yoghurt, fried onions, tomato paste, sugar plus some salt. Cook over very low heat, giving it an occasional stir until the masala thickens and darkens slightly in colour. Taste and adjust seasoning. Add in the seekh kababs and garam masala powder, then gently stir them in and immediately turn the heat off.
  • Place lit coal on a piece of foil in the middle of the pan and drizzle some drops of oil on it. When it begins to smoke cover the pan for about 15 minutes.
  • Now in a medium pan, add half the cooked rice, followed by the biryani masala. Top the masala with the potato chips and some chopped coriander and mint. Then add the remainder of the rice and drizzle some light food colouring, saffron water and the remaining fried onions. Seal tightly and place on very low heat for about 20-25 minutes.

When done serve with lemon slices and yoghurt. Enjoy!

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