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Friday, February 10, 2017

Mutton Seekh Kabab Biryani



Seekh Kabab Biryani










I am back with this month's Muslim Food Bloggers Challenge which is scheduled on the 10th of every month. First of all I would like to thank the person behind this group challenge Rafeeda who blogs at Thebigsweetthooth, she has an awesome collection of recipes on her blog. I am grateful to her for initiating this step in bringing many other food bloggers working together on a common theme assigned by her. You can find the previous challenges here: Muslim Food Bloggers Challenge

This month's challenge is based on the theme 'Biryani'. I don't think there is anyone who dislikes biryani, it is one of those dishes which means 'celebration' or may be a family get together, wedding, eid celebration...and the list goes on. 

Preparing biryani involves many steps and sometimes a little time consuming too, but its all worth the effort. The secret for 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', the whole dish is assembled and some special flavors like saffron and ghee are infused into the rice. 

You can also check out my other similar recipes here: 11 Biryani Recipes To Try From My Blog

To simplify the recipe, I have divided the whole process into 4 steps.  





Seekh Kabab Biryani




Recipe by Shanaz Rafiq

A unique style of preparing biryani with seekh kababs fumigated with charcoal giving it a restaurant taste.

Prep time: 4 hours for marination (minimum 1 hour)

Cook time:  1 hour

Total time: 2 hours or less approx

Yield: 6 plates

Step 1: Preparation of Seekh Kabab

Ingredients

  • 800 grams mutton mince with fat
  • 1 egg
  • 2 slices of bread
  • 2 tablespoon lemon juice
  • 5 tablespoon vegetable oil
  • 4 tablespoon melted butter for basting
  • 2 teaspoon salt

Ingredients for Seekh Kabab Masala: (grind to a smooth paste)

  • 1/2 cup chopped onion 
  • 2 green chilies chopped
  • 1/2 cup chopped coriander leaves
  • 1/4 cup mint leaves
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped ginger
  • 1 tablespoon red chili powder
  • 1 teaspoon garam masala powder

Cooking Directions

  1. In a chopper add mince, mutton fat, 1 egg, bread slices, lemon juice, salt and seekh kabab masala paste. Grind everything together till you get a smooth mince mixture.
  2. Remove in a bowl and refrigerate for 3 hours minimum or overnight.
  3. Take a handful of mince mixture and shape it into a seekh kabab around a wooden skewer and flatten them for even and quick cooking.
  4. Heat oil in a large grill pan and place the kababs. Cover and cook the kababs for 10 minutes on each side. 
  5. Brush some melted on the kababs while they are cooking to keep them moist.
  6. The kababs should be 50% cooked.
  7. Remove from heat and add the kababs along with all the juices on pan to the biryani gravy.
Note: You can also cook kabab in oven which is preheated to 250 degrees C.


Step 2: Preparation of the Gravy


Ingredients for gravy

  • 2 onion sliced
  • 2 tomatoes sliced
  • 4 green chilies
  • 1/4 cup chopped mint leaves
  • 1 tablespoon ginger & garlic paste
  • 1 tablespoon red chili powder
  • 2 teaspoon coriander powder
  • 1 teaspoon roasted cumin powder
  • 1/4 teaspoon turmeric powder
  • 1/2 cup yogurt
  • 1 tablespoon kasoori methi (dry fenugreek leaves)
  • 1/4 teaspoon garam masala powder
  • 1 tablespoon lemon juice
  • 1 cup chopped coriander leaves
  • 2 inch piece of cinnamon stick
  • 3 cloves
  • 3 green cardamom
  • 2 bay leaves
  • 1/4 cup vegetable oil
  • 1 piece of charcoal

Cooking Directions

  1. Heat 1/4 cup cooking oil in a saucepan and add all the whole spices.
  2. Add 2 onions chopped and fry till light golden, along with 4 green chilies (with slits) and chopped mint leaves.
  3. Add 1 tbsp ginger & garlic paste and fry 1 minute. To this add 2 tomatoes chopped and cook till it is soft.
  4. Now add all the spice powders like 1/4 tsp turmeric, 1 tbsp red chili powder, 2 tsp coriander powder and 1 tsp cumin powder. Cook on low flame for 5 minutes till aromatic and oil separates.
  5. Then add 1/2 cup yogurt, 1 tbsp kasoori methi, 1/4 tsp garam masala powder and 1 cup fresh coriander leaves. Place the lid and cook for another 5 minutes.
  6. Place half cooked seekh kababs into the gravy and cook for another 10 minutes on medium low heat. Also add all the juices collected in baking tray to the gravy.
  7. Place a piece of foil on the surface of the gravy and keep a hot burning coal on it. Pour a tsp of ghee over the coal. Cover with an air tight lid to trap the smoke. Leave it covered for 15 to 20 minutes.
  8. Open the lid and discard the foil and coal piece.




Step 3: Preparation of Biryani Rice



Ingredients

  • 4 cups long grain biryani rice
  • 2 bay leaves
  • 1 inch stick of cinnamon
  • 5 green cardamom
  • 1 tablespoon white vinegar
  • 5 teaspoon salt
  • 4 tablespoon vegetable oil
  • 6 litre water (or more for cooking rice)

Cooking Directions

  1. Wash the rice thoroughly and soak for 30 minutes in water.
  2. Heat a large vessel filled with enough water. Bring to a boil and add 2 bay leaves, cinnamon stick, cardamom, vinegar, salt and oil.
  3. Add the soaked rice and cook till 90% done. When you check the rice, it should be firm and not mushy.
  4. Drain the rice in a colander and set aside.



Step 4: Dum Cooking



Ingredients

  • 1 cup fried onion
  • 1 cup chopped coriander leaves
  • 1/4 cup milk
  • 1 teaspoon rose water
  • Pinch of yellow colour
  • 1 tsp garam masala powder
  • 2 teaspoon shahi jeera (black cumin)
  • 4 tablespoon ghee or butter

Cooking Directions

  1. In a large sauce pan add all the seekh kabab gravy as first layer. If you wish you can place the kababs separately on top layer of rice.
  2. Spread half of the cooked rice and sprinkle with the few drops of milk + rose water + colour mixture. Sprinkle a handful of coriander leaves and fried onion along with pinch of garam masala and 1 tsp shahi jeera.
  3. Repeat the step 2 with rest of the rice.
  4. Make some deep dents in the rice so that the steam can easily circulate. Pour some ghee or butter over the rice and seal the vessel with a foil and a tight lid. (to avoid the steam from escaping)
  5. Cook on medium high heat for 10 minutes. You will see the foil has puffed up due to the steam. Switch off the gas and let the biryani stay covered for another 15 minutes.
  6. Serve hot.

19 comments:

  1. oh my, I am pinning this to make someday!!! yummmmm

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  2. I will try this . Love this new biryani style

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  3. I love kababs and a biriyani with it is something to try hands on...Looks delicious!

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    1. Thanks Ruxana. Let me know whenever you try it.

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  4. Loved the combo, pics and everything about the biryani

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  5. Shanaz!I knew you would come up with something out of the box like most of your biryanis. Totally innovative and original I think! never heard or had but definitely a hit dish! mutton seekh kabab biryani! now who will not want to try this! I am so doing it... pinning it..

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  6. what food color brand do you use for your biryanis?

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  7. for the "ingredients for gravy" why do you need 1 piece of charcoal for? I'm confused.

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  8. This is amazing! What a biriyani to participate in this month's challenge! Two of my loves amalgamating into one... can't wait to try this... Thank you so much for your kind words, InShaAllah hoping you will continue to be a part of the team... :)

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  9. Really Superb Shanaz!I'm loving it!Woul love to try it!

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  10. Looks delicious..I like all your recipes, bookmarking this also to try soon InshaAllah :)

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  11. I simply love sheek kababs... And the sheek kababs in biryani is to die for... Lovey pics dear...

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  12. looks like my kind of biryani....so tasteful and yum....

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  13. It is presented with exceptionally wonderful Raita which is really a yogurt dish and kills the profoundly fiery Hyderabadi biryani. There is additionally a veggie lover variant of the Hyderabadi Biryani in which the place of the meat is taken by a blend of the vegetables, for example, carrots, peas, cauliflower and potato and is typically devoured by vegans yet the sheep biryani is accepted to be the best in every one of the ages and all genuine biryani significant others. restaurant listings

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