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 maybe a family get together, wedding, eid celebration…and the list goes on.
Preparing biryani involves many steps and is sometimes a little time-consuming too, but it’s 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’, 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.
Mutton Seekh Kabab Biryani
February 10, 2017
: 4
: 4 hr
: 1 hr
: 5 hr
: Difficult
A unique style of preparing biryani with seekh kababs fumigated with charcoal giving it a restaurant taste.
Ingredients
- For Seekh Kabab:
- 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
- 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
- For Biryani Masala:
- 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
- For cooking rice:
- 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-liter water (or more for cooking rice)
- For dum cooking:
- 1 cup fried onion
- 1 cup chopped coriander leaves
- 1/4 cup milk
- 1 teaspoon rose water
- Pinch of yellow color
- 1 tsp garam masala powder
- 2 teaspoon shahi jeera (black cumin)
- 4 tablespoon ghee or butter
- 1 cup = 250 ml
Directions
- Step 1 Prepare Seekh Kabab: 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. Remove in a bowl and refrigerate for 3 hours minimum or overnight. 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. Heat oil in a large grill pan and place the kababs. Cover and cook the kababs for 10 minutes on each side. Brush some melted on the kababs while they are cooking to keep them moist. The kababs should be 50% cooked. Remove from heat and add the kababs along with all the juices on the pan to the biryani gravy.
- Step 2 Note: You can also cook kabab in oven which is preheated to 250 degrees C.
- Step 3 To prepare biryani masala: Heat 1/4 cup cooking oil in a saucepan and add all the whole spices. Add 2 onions chopped and fry till light golden, along with 4 green chilies (with slits) and chopped mint leaves. Add 1 tbsp ginger & garlic paste and fry 1 minute. To this add 2 tomatoes chopped and cook till it is soft. 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. 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. 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. 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 airtight lid to trap the smoke. Leave it covered for 15 to 20 minutes. Open the lid and discard the foil and coal piece.
- Step 4 To prepare rice: Wash the rice thoroughly and soak for 30 minutes in water. Heat a large vessel filled with enough water. Bring to a boil and add 2 bay leaves, cinnamon stick, cardamom, vinegar, salt and oil. Add the soaked rice and cook till 90% done. When you check the rice, it should be firm and not mushy. Drain the rice in a colander and set aside.
- Step 5 Final assembling of the biryani & dum cooking: In a large saucepan add all the seekh kabab gravy as the first layer. If you wish you can place the kababs separately on top layer of rice. 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. Repeat the step 2 with rest of the rice. 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). 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. Serve hot.