Chicken Seekh Biryani/White Biryani is flavourful delicious biryani made using chicken seekh kabab in a mild spiced creamy gravy. White Biryani/Chicken Seekh Kabab Biryani is also called as white biryani as there is no red chilli or tomatoes used here ..This Biryani tastes amazing and is loved by kids as well ..Making this Seekh kabab biryani involves few steps.. If you marinate the seekh kababs a day ahead it gets easier to assemble the biryani the next day..

This is my version of Chicken Seekh Kabab Biryani which is well approved by everyone who have tasted it ..You will love it for sure do try and share the feedback


for the seekh you can follow this chicken malai seekh recipe  from my blog 

other ingredients
1/2 kg basmati rice
2 bay leaves
1/2 tsp shahijeera
4 to 5 cardamom crushed
2 star anise
1 inch cinnamon 
4 to 5cloves
half lemon

for the masala
3 onions sliced
7 to 8 almonds
8 to 10 cashews
1 tsp poppy seeds
4 to 5 green chillies
5 to 6 pepper 
handfull of coriander and mint leaves
1/2 cup malai/fresh cream
1 cup curds beaten

firstly marinate the chicken mince and make seekh kabab and keep it ready.
In a pan add 2 tbsp oil ,then add onions and fry until they turn soft not golden 
Remove them in the plate and fry 1 arge sliced onions in the same oil until golden brown and set aside ,we will use this for layering the biryani.
Add almonds cashews chillies,4 to 5 garlic ,1 inch ginger and saute for a minute
Remove it out in a plate allow to cool then grind the onion,chillies almonds cashews poppyseeds and coriander mint leaves to a smooth paste adding some water.
Heat a thick bottomed vessel/pan add 1 tbsp oil ,add 2 bay leaves ,1 inch cinnamon ,3 to 4 cloves 3 to 4 cardamom crushed,1/2 tsp cumin seeds  and saute for a while
Then add the ground onion paste and saute for 7 to 8 minutes.
Mix the curds and malai/cream together with a whisk
Add in the beaten curds and cream mixture and mix well.
Add water to adjust the gravy consistency.
Let the gravy come to a nice rolling boil
It will release oil once its done
Switch the flame off.

Soak the basmati rice for 30 minutes
Heat enough water to cook the rice add all bay leaves,cloves cinnamom cardamom and salt
Add the soaked ,drained rice  and Cook the rice till 80% done 
Drain the Rice .

Assemble the biryani
In a thick bottomed pan add in 1 tbsp ghee/oil
Arrange half of the rice 
Add in some mint and coriander leaves ,golden fried onions  and top it with the gravy
Add the fried seekh kababs 
Throw in 3 to 4 green chillies/slitted /chopped
then repeat the rice layer 
You may add fried nuts at his time 
Using back of the spoon add some ghee 
I have added rose water you may skip or add kewra water or essence if you prefer 
Place the pot/biryani vessel on a hot tava /griddle and cook the biryani on dum for 20 minutes.
Heat 2 big pieces of coal and place the hot coal on the biryani add a drop of ghee/oil and let the smoke infuse in the biryani for 5 to 8 minutes.
Serve hot with raita or any sides.


mixed lentil dosa recipe,mixed dal dosa recipe,no rice lentil dosa recipe

High in protein this mixed lentil dosa /No rice lentil dosa taste absolutely amazing ,crispy delicious and  full of nutrition this Mixed Lentil dosa/Mixed Dal Dosa  is one of our favourite breakfast option.. This Lentil dosa/Mixed Dal Dosa needs no fermentation but fermentation increases the nutritional value so you can always go ahead and ferment I make it both ways ..If you have been a regular reader at my space you must be aware of few quick and instant breakfast options that I have shared no ferment  Tomato Dosa , poha idli ,Rava Idli  are few of them ..I am planning to share healthy and quick recipes for breakfast in the coming days do stay tuned and try and share your views.

no rice dal dosa,easy dal dosa,no rice adai,easy adai recipe

Coming back to today's recipe .Its super easy and no fuss recipe This Mixed lentil dosa/Mixed Dal dosa is only made of dal/lentils no rice is used  I have used Chana dal, tur dal, mung dal ,masoor dal and urad dal you can use split green moong dal as well .This batter gives you crisp delicious dosa ,you can make soft dosa /adai or chillas as well they equally taste good  .Mixed Dal/Mixed Lentil Dosa taste great with coconut chutney you can serve it with sambar too

how to make dal dosa,no rice mixed dal dosa

1/4 cup moong dal
1/4 cup tur dal
1/4 cup masoor dal
1/4 cup chana dal
1/4 cup urad dal
1 tsp cumin seeds
2 to 3 green chillies (optional)
4 to 5 peppercorn
1/2 inch ginger 
mixed lentil dosa,mixed dal dosa

Wash and soak all the dals for 4 to 5hours.
I soaked urad dal separately you may soak it together .
Grind all dals together along with pepper ,chillies ,cumin seeds and ginger to a smooth paste adding water .

You can make dosa right away or allow the batter to ferment for 7 to 8 hours or overnight.
Heat a tava/griddle spread the batter on hot tava/griddle and make dosa 
Cook over medium flame ,add ghee or oil around edges.
Serve dosa with coconut chutney/coconut coriander chutney or with Udupi Sambar

Some more breakfast option for you to try
easy lentil dosa,easy mixed dal dosa

kheema stuffed capsicum recipe

Kheema stuffed/Mince stuffed Capsicum is our family favourite dish ..We love these stuffed kheema /mince Capsicums and often make them on Weekends ..They are easy to make and taste amazing . You can also use bellpeppers to stuff them ..Small capsicum works perfect for stuffing but you can always cut the bigger ones into half and stuff mince in them ...I have shared a Baked Cheesy Chicken Stuffed Capsicum/Bell peppers  in the blog earlier  they were tried and teested by many and was meaning to try this humble simple yet yummy version of Kheema/Mince Stuffed Capsicum since so long but somehow it always skipped . 
how to make mince stuffed capsicum
These Stuffed Capsicum can be served as appetizers or as an side dish ..You can add grated cheese and bake these too instead of coating it with eggs and shallow frying ,tastes great either ways ..
6 to 7 small /medium sized Capsicum/bell peppers
1 egg beaten
breadcrumbs to coat 

250 grams mince/kheema
2 onions chopped
1 inch ginger minced
6 to7 garlic minced
1 tomato chopped
4 to 5 green chillies
1/2 tsp red chilli powder
1/2 tsp pepper powder
1/2 tsp garam masala powder
1 tbsp oil
lime juice as needed

Firstly prepare the mince and set aside
Take a thick bottomed pan/nonstick kadhai or pan add oil
Add in chopped onions and ginger garlic ,saute over medium flame until raw smell goes off.
Add chopped green chillies and tomato and saute until they turn soft.
Add the mince and saute well for 8 to 10 minutes
Add in chilli powder,pepper powder  and salt and mix well
Let it cook over med flame for another 6 to 8 minutes
Check for salt add if needed ,add the garam masala powder and the lime juice 
Add in chopped coriander and mint leaves and switch the flame off.
Let the mince cool completely.

Cut the capsicum into half or you may just tip the crown off ,empty the seeds using a spoon.
Stuff the mince into the capsicum
Repeat with all the capsicum.
Dip the capsicum into the beaten egg and roll/dust some breadcrumbs 
Heat oil to shallow fry ,shallow fry until golden brown .
Serve as an appetizer/snack or side dish.


best eggless coconut macaroons
Eggless Coconut Macaroon, 2 ingredients eggless macaroons, such an easy peasy recipe ..Comes together in just 5 min just mix bake and they are done in just 20 minutes  .No egg needed no .flour no beaters needed too . .Quick easy and so addictive..
eggless coconut macaroons

I have shared Bakery Style Coconut Macaroons earlier in the blog the one with eggs that is the one how it is traditionally made  But these taste as good as those with eggs ..hassle free quick and so easy to make just need 2 main easily available  ingredients .I had made a small batch of these eggless coconut macaroons as I made these during Christmas alongwith many other Christmas goodies ..You can double the quantity for a bigger batch .
best eggless coconut macaroon

1/2 tin Condensed milk 
250 grams dessicated coconut
1/2 tsp vanilla essence
glazed cherries as needed 
2 ingredients coconut macaroon


  • In a bowl take condensed milk
  • Add dessicated coconut and vanilla to the condensed milk.
  • Mix well 
  • You can either pipe it using star nozzle 
  • Or use an ice cream scoop or measuring spoon to shape them.
  • Lime  a baking try with parchment 
  • Place the macaroons at some intervals.
  • Preheat the oven at 160 Degree Celsius for 10 minutes
  • Bake for 10 to 12 minutes or until lightly golden 
  • Allow them to cool completely before storing in airtight container.

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