Chicken Malai Seekh Biryani/Malai Seekh Kebab Biryani


Malai Seekh Biryani/White Biryani is flavourful delicious biryani made using seekh kabab in a mild spiced creamy gravy. Malai 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 Malai 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.

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