Biryani is one of the favorite food of Pakistanis and we love to give it different twists. Seekh Kabab biryani is one of these twists. I have already shared a recipe of smoky chicken seekh kabab biryani at my site but I though I should give an easy version of seekh kabab biryani now. Although it is time taking but the result is worthy to try. Mutton Seekh kabab biryani is full of flavors and it is a bit different from simple biryani. It is perfect for special occasions like Eid or any family gathering. You can use chicken mince as well instead of mutton or beef mince. It is totally up to you. I hope when you will try this Pakistani style seekh kabab biryani you will make it again and again.
______________ For Kababs _____________
In a chopper add bread slices and make fresh bread crumbs.
Chop onion and green chilies and squeeze out excess water.
In a bowl add mince along with chopped onion, green chilies, fresh coriander, ginger garlic paste, cumin powder, coriander powder, garam masala powder, black pepper powder, lemon juice and salt.
Now in the chopper add the mince mixture butter or ghee and chop everything to a fine paste.
Take out in a bowl, add egg and already made bread crumbs in this kabab mixture, mix well to combine.
Cover the bowl and put it in the fridge to marinate for almost 3-4 hours or over night for a good taste.
After the marination time take out the mince out of fridge.
Take a grill pan or frying pan, brush some oil in it and put it on low to medium heat.
Over a skewer or seekh, shape the seekh kababs and put on grill pan one by one.
Grease your hands with some oil so that mince should not stick.
Cook from all sides till nice and golden and take out of pan. (If you feel during making kababs that mixture is runny then you can add a tablespoon of dry bread crumbs).
______________For Boil Rice______________
In the water add all spices, salt and boil the rice completely. Do not over cook just perfectly cooked without any "kani".
Drain the rice and set aside.
______________For Gravy of Biryani_______________
In a wide pan add cooking oil, dar chini and fryfor a minute on medium flame.
Add ginger garlic paste in it and fry it till golden brown.
Now add chopped tomatoes and green chilies, add 1/4 cup of water to it. Cover the pan and cook tomatoes until tomatoes are mushy and oil separates.
Add dried plums & biryani masala in it. Give a good mix. . Mix well and let it cook till water from masala dries and oil releases.
Now add salt in the gravy.
After that add kbabas and steam with lid on the pan for 5 minutes.
_________________For Assembling Biryani___________________
Take out half of the kabab gravy in a bowl and left the remaining half in pan for layering.
Add layer of half of boiled rice on top of it and sprinkle chopped mint, coriander leaves, green chilies and lemon slices.
Then add a layer of kabab gravy and then a layer of remaining boiled rice.
Drizzle the zarda color dissolved in water on top and cover the pan.
Steam cook the biryani for 10 minutes on low flame.
After the time uncover the pot and enjoy easy restaurant style seekh kabab biryani.
