Seekh Kabab Biryani

Prep: 30 mins

Prep: 30 mins

Cook: 40 Mins

Cook: 40 Mins

Total Time: 1 hours 10 mins

Total Time: 1 hours 10 mins

Yield: 4-6 Servings

Yield: 4-6 Servings

INGREDIENTS:

For the Chatpata Spice Blend

  • 2 tsp red chili flakes
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masalaac
  • ½ tsp turmeric
  • 1 tsp salt (adjust to taste)
  • Optional: ½ tsp chaat masala

For the Seekh Kababs

  • 1 lb ground beef or chicken
  • Half of the prepared spice blend
  • 1 tbsp ginger-garlic paste
  • 1 green chili, finely chopped
  • 3 tbsp oil (for frying)

For the Rice

  • 2½ cups Daawat Basmati Rice
  • Water, for boiling
  • Salt, for seasoning

For the Masala

  • 1 onion, sliced
  • 1 tomato, chopped
  • Remaining spice blend
  • ½ cup yogurt
  • Fresh mint leaves, for garnish
  • Yellow food coloring (optional)

For the Smoke (Optional Koyla Method)

  • 1 small piece charcoal
  • 1 tsp oil

Cook:

  1. Prepare the Spice Blend
  • In a small bowl, mix red chili flakes, coriander powder, cumin powder, garam masala, turmeric, salt, and chaat masala (if using). Set aside.
  1. Make the Seekh Kababs
  • In a mixing bowl, combine ground meat, half of the spice blend, ginger-garlic paste, and chopped green chili. Mix well.
  • Shape the mixture into long kababs or small logs.
  • Heat oil in a pan over medium heat and fry the kababs until browned and about 90% cooked. Remove and set aside.
  1. Prepare the Daawat Basmati Rice
  • Rinse the rice until the water runs clear and soak for 30 minutes.
  • Bring a large pot of salted water to a boil and cook the rice for 6–7 minutes, until about 70% cooked. Drain and set aside.
  1. Prepare the Masala
  • In the same pan used for the kababs, sauté sliced onions until golden.
  • Add chopped tomatoes and cook until softened.
  • Stir in the remaining spice blend and yogurt. Cook until the mixture thickens and the oil begins to separate.
  • Add the fried seekh kababs and gently coat them in the masala.
  1. Add the Smoke (Optional Koyla Step)
  • Heat a small piece of charcoal until red hot.
  • Place a small bowl or foil in the center of the kabab masala and set the hot coal inside. Drizzle 1 teaspoon oil over the coal and immediately cover the pan for about 3 minutes to infuse the smoky aroma. Remove the coal.
  1. Dum the Biryani
  • Spread the partially cooked Daawat basmati rice evenly over the kabab masala.
  • Top with fresh mint leaves and a drizzle of yellow food coloring if desired.
  • Cover tightly and cook on the lowest heat for about 10 minutes to allow the flavors to meld.
  1. Serve
  • Gently fluff the biryani and serve hot, ensuring each portion includes both the fragrant rice and smoky seekh kababs.