- Chicken Alfredo is perfect for a weeknight dinner
- Super juicy pieces of chicken in a smooth and creamy, extra cheesy alfredo sauce.
Today iam making a Chicken Malai Seekh Biryani Recipe I have got a lot of requests for this biryani and I have eaten it many times. Sometimes the caterers prepare it and send it, so late it one time and then after that because. I was getting so many requests. I did a lot of trials and finally, a perfect, simple recipe of malai chicken seekh biryani was prepared, now this is recipe no, it is an easy recipe you can make chicken seekh at home easily and quickly and then make it like barista. How to cook the rice perfectly, like in every biryani, I tell you that each grain should be cooked separately so that it gets the biryani texture and flavor, I’am covering all the things in this blog as to how it is perfect in it you must have seen many recipes of malai seek biryani in which they add milk, cheese, mayonnaise, and many other things. We do not use any such heavy in it. We will use simple ingredients yet this biryani will turn out masing. Light, mild, and super delicious. First, let’s see how to make chicken thighs for this biryani.
https://foodifire.com/course/dessert/
Chicken Malai Seekh Biryani Recipe
https://www.youtube.com/watch?v=LqEDrVaPrV8
Don’t reach for one right away.
At first, I was going to do my basic tahini dressing, but then the thought of a basil dressing came t0 mind so I switched it up.
Salad
Chicken Malai Seekh Biryani Recipe
Course: Easy4
servings30
minutes40
minutes300
kcalIngredients
- Prepare malai seekh kababs
500gm chicken mince
Salt per taste
A Pinch of black pepper
A Pinch of gram masala powder
2 tablespoon ginger garlic powder
2 tablespoon green chili paste
1 teaspoon butter, oil
1 teaspoon chopped mint
1 teaspoon chopped coriander
1/2 lemon juice
chopped medium size onion
- Prepare Biryani masala
250 gm curd
8 cashew paste
1/2 teaspoon magaj paste
2 tablespoons green chili paste
500 gm onion barista
2 tablespoon Biryani masala
- For Biryani Rice:
Basmati rice – 4 cups (soaked for 30 minutes)
Water – as needed to boil rice
Whole spices – (bay leaf, cloves, black cardamom, cinnamon stick)
Salt – to taste
1 lemon
sum mint and coriander leaves
- For Assembling Biryani:
Fried onions – 1 cup
Fresh cream – 2-3 tbsp
Coriander leaves – a handful
Lemon juice – 1 tbsp
Ghee – 2-3 tbsp
Directions
- Prepare the malai seekh kababs
- Take a big bowl. Mix chicken mince, a large pinch of salt, and a pinch of black pepper. Powder a big pinch of garam masala, and add garlic, ginger, and green chili paste. Add the butter, some chopped mint, chopped coriander, half lemon juice, and one chopped medium-sized onion. Add the kebab mixture and mix to give it a smoky flavor.
- You will want the flavor of smoke, so take burning coal, put some ghee in it, cover it, and let it rest for 5 minutes. Cover and keep it in the fridge for 10-15 minutes.
- Prepare Biryani masala
- Take a bowl and add curd. Add a paste by boiling eight cashew nuts and half a tablespoon of magic. Add the past hot green chilies, two big tablespoons of ginger, and garlic paste. Now add barista, salt to taste, biryani masala, and mix all things well.
- Take two spoons of barista oil off it. We have to add the marinade that we had prepared Cook the marinade till the curd gets cooked a little. So adjust the consistency. Add hot water make a spicy masala add the chopped mint coriander, chopped mint, and coriander, and cream it. All these things mix it well.
- Cook the Rice:
- Wash and soak basmati rice for 30 minutes. Take a pot and boil the water, then add 1-2 bay leaves, 1 inch cinnamon, 1 tsp caraway seeds, green cardamom 3.4 nos, cloves 4.5 nos, star anise 1, black peppercorns 3-4 nos, green chili 1-2, one lemon slice, salt as required ½ kg rice, and add the rice to boiling water to cook.
- We have cooked the rice until it’s 80% cooked. Remove the rice from hot water with a spider.
- Cook malai seekh kababs
- Shape into seekh kebabs (like sausages) and shallow fry in oil/ghee until cooked and golden, set aside.
- Assemble the Biryani:
- In a large heavy-bottomed pot, layer the korma chicken at the bottom. Add a layer of partially cooked rice on top of the chicken. Sprinkle fried onions, saffron milk, and ghee over the rice. And now we have given ‘Dum’ to biryani.
- So take a pan & place a pot on top of it. Once 5 minutes are done then lower the flame to minimum. Biryani is ready for 10-15 minutes.
- Serve:
- Once done, gently mix the layers before serving. Garnish with more fried onions and fresh coriander leaves.
Enjoy your restaurant-style Hyderabadi chicken biryani!
Garnish with more fried onions and fresh coriander leaves.
