Credits: @natashaagandhi/Instagram
Minced chicken, Onion, Fresh coriander, Brown onion paste, Ginger-garlic-green chili paste, Red chili powder, Cumin powder & seeds, Coriander powder, Biryani masala, Salt, Lemon juice, Sattu, Ghee, Birista, Cashew paste, Yogurt, Biryani masala, Fresh coriander and mint leaves, Water, Charcoal for smoking, Basmati rice, Cinnamon stick, Bay leaves, Cloves, Black peppercorns, Mace, Green cardamom pods, Black cardamom pods, Rose water, Kewra water & Saffron milk,
Credits: @natashaagandhi/Instagram
Mix chicken mince with all spices, herbs, pastes and sattu, shape into seekh kebabs and grill in ghee until golden.
Credits: @natashaagandhi/Instagram
Make gravy by sautéing birista and pastes in ghee, then adding cashew paste, yoghurt, spices and water.
Credits: @natashaagandhi/Instagram
Add some kebabs to the gravy, smoke with hot coal and ghee, then remove coal.
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Cook rice with whole spices in ghee until 90% done.
Credits: @natashaagandhi/Instagram
Layer half the rice over the gravy and kebabs.
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Add remaining rice and kebabs, then pour over ghee, birista oil, biryani masala, rose water, kewra water and saffron milk.
Credits: @natashaagandhi/Instagram
Cover tightly and cook on low heat for 20-25 minutes, then serve garnished with fried onions and fresh herbs.
Credits: @natashaagandhi/Instagram
Will you try this recipe?
Credits: @natashaagandhi/Instagram