Chicken Seekh Dum Biryani

By Ranveer Brar · 180 min

Ingredients

Instructions

1. In a bowl, mix the minced chicken with ginger garlic paste, coriander stems, mint, fried onions, green chillies, ghee and salt, and marinate well.
2. Take a zip lock bag, put a large spoonful of the marinated mince in the centre, fold the bag over it and press with a knife toward the far side to shape a seekh kebab. Set the seekhs on a tray.
3. In a pan with hot ghee, cook the seekhs until half cooked, then set them on a tray.
4. In a handi, bring water, ghee, bay leaves and salt to a rolling boil, then add the soaked Sella basmati rice.
5. Cover and cook on high heat for 4-5 minutes.
6. Drain the rice when it is 60% cooked and spread it on a tray to rest. Drain the rest of the rice onto a second tray to rest.
7. In a handi with hot ghee, add bay leaves, cinnamon and sliced onions and fry for 4-5 minutes until light brown.
8. Add cashew nuts, green chillies, curd and a few mint leaves and cook until done.
9. Add fresh cream, salt, fried onions and the fried seekhs and cook well.
10. Turn off the heat. Layer coriander leaves, fried onions, grated cheese and the first batch of boiled rice over the chicken.
11. Scatter saffron water, coriander leaves, fried onions, mint, green chillies and ginger over the rice, then add the second batch of rice and spread it evenly.
12. Cover the handi with cooking wrap, seal it well on all sides, then put the lid on and cook on low heat for 15-20 minutes.
13. Serve the biryani on a dish, garnished with silver vark, coriander sprig, the prepared masala and fried onions, with raita.

Summarized from Ranveer Brar's video. Watch it for the details.

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