Skewered Kebab Rice Pilaf

Ingredients

• Onions 4 medium size
• Coriander leaves ½ Bunch
• Mint leaves 3 tbsp
• Green Chillies 7-8
• Ginger Garlic Paste 1 tbsp
• Chicken 750g
• Cream 2 tbsp
• Salt 1 tsp
• Pepper 1 tsp
• Oil 2 tbsp
• Oil for frying
• Oil ¼ Cup
• Peppercorns 8-10
• Cloves 3-4
• Green Cardamom 2-3
• 1 Star Anise
• 1 Cinnamon stick
• Bay Leaves 2
• Cumin Seeds 1 tsp
• Onion 3 medium size
• Ginger Garlic Paste 1 tsp
• Pepper ½ tsp
• Cream ½ Cup
• Yogurt 1 Cup
• Coriander Powder 1 tbsp
• Boiled Basmati Rice 500g
• Mint & Coriander Leaves
• Kewra Essence 2-3 drops

Ingredient Image

Step 1

Start by finely chopping onions, coriander, mint, green chilies, and ginger-garlic paste. Squeeze out any excess moisture and set this mixture aside in a bowl.

Step 2

Blend the chicken with cream, salt, pepper, and a little oil until smooth.

Step 3

Mix the chopped onion mixture into the chicken paste. Take small portions and shape them around a straw or pencil to form the seekh kebabs.

Step 4

Heat oil in a pan and fry the kebabs until they turn golden brown. Once done, remove them from the pan and keep aside.

Step 5

In the same pan, add a bit more oil and toss in whole spices like peppercorns, cloves, star anise, green cardamom, cinnamon, bay leaves, and cumin seeds. Sauté for a couple of minutes until fragrant.

Step 6

Add chopped onions and cook until soft and translucent. Stir in ginger-garlic paste and green chili paste, cooking for another minute or so.

Step 7

Season with salt and pepper, then add cream and yogurt. Let it simmer for a few minutes before stirring in coriander powder.

Step 8

Gently add the fried seekh kebabs into the gravy and cook together for a couple of minutes.

Step 9

To assemble, layer some kebabs with gravy in a pot, then add a layer of basmati rice topped with fresh mint and coriander. Repeat with the remaining kebabs, rice, herbs, and a splash of kewra essence. Cover and cook on low heat for about 15 minutes. Enjoy your flavorful biryani!