I don’t think there is anyone who dislikes biryani, it is one of those dishes which means ‘celebration’ or maybe a family get together, wedding, eid celebration…etc.
Preparing biryani involves many steps and sometimes a little time consuming too, but its all worth the effort. The secret to a perfect biryani is all about cooking the rice to perfection, the blend of spices in the gravy and the technique of ‘dum cooking’. In the process of ‘dum cooking’, This smoked chicken seekh kabab biryani is a worth to try and one of my family's most favorite dish. You may also call it a dawat special or eid special recipe as it is one of the most crowd pleasing dish. The seekh kababs are infused with smoked flavor gives a special aroma and taste to this seekh kabab biryani. This is a restaurant style special seekh kabab biryani recipe. Although it is a bit lengthy and technical but believe me whenever I cooked it I always received a lot of appreciation. I am sure that you will also receive the same appreciation.
In chopper add bread slices and make fresh bread crumbs. Take out and put aside.
In the chopper add chicken mince along with grated & squeezed onion, green chilies, fresh coriander, ginger garlic paste, cumin powder, coriander powder, garam masala powder, black pepper powder, salt, lemon juice, butter or ghee and one egg, grind everything well.
Take out in a bowl and add already made bread crumbs in this kabab mixture, mix well to combine. The mixture will be runny at this stage but the bread crumbs will absorb the excess water.
Cover the bowl and put it in the fridge to marinate for almost 3-4 hours or over night for a good taste.
Brush some oil over a grill pan or frying pan, heat it over 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).
Heat a charcoal on flame till red hot, place a metal cup or foil cup in the middle of the cooked kababs plate, drizzle a few drops of oil on it and cover it for 5 minutes so that kababs could get infused with smoky flavor.
______________For Boil Rice_______________
In the water add salt, black pepper corns, cinnamon stick, cloves, bay leaves and green cardamom. 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, choti ilachi and fry for a minute on medium flame.
Add ginger garlic paste in it and fry it till golden brown.
Now add chopped tomatoes and green chilies, mix well.
Cover the pan and cook tomatoes until tomatoes are mushy and oil separates. (add 1/4 cup of water if required to completely cook tomatoes).
In whisked yogurt and add salt, fried onion and red chili powder, mix it well.
After the tomatoes are cooked and oil separated add yogurt mix in tomato mixture, mix well and let it cook till oil separates. (You can taste the masala at this stage and if you feel the masala is too sour you may cut this sourness by adding a teaspoon of sugar.
After that add seekh kabab 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, lemon slices and crushed fried onions.
Add again a layer of kabab gravy.
Drizzle the zarda color dissolved in water on top and cover the pan. Steam cook the biryani for 10 minutes on low flame.
seekh kabab biryani is ready to enjoy with raita and salad.
